She is all grown up, raring to have a great night out—introducing Miss Dior in her latest reincarnation. Li Ying Lim takes a journey through Grasse’s blooming May Rose fields to explore the very heart of Dior’s new fragrance.
hen I arrived at Dior about 10 years ago, there was a very strong desire to establish criterias of excellence,” recalls Parfums Christian Dior perfumercreator François Demachy. “Dior owed it to themselves to use the most emblematic products, which meant exceptional Grasse flowers. You absolutely have to go through Grasse if you want to be a major perfume house.”
Demachy is speaking amid the May Rose fields in Clos de Callian, Grasse, where the air is tinged with the cool, sweet aroma of these roses, blossoming in full splendour in the middle of May. Also known as Rose de Mai or Centifolia rose (for each bloom holds 100 petals), “the May Rose has been compared to Damascena, but I find the May Rose more complex, more opulent, richer, and has that spicy and honey and wooden note, and a touch of mimosa, which I don’t find in the Damascena rose,” divulges Demachy.
Demachy is not alone in his infatuation. The late Christian Dior cultivated bushes of Centifolia roses at his Château de La Colle Noire in Pays de Fayence, not at all far from where we are now. Newly reacquired by Dior Parfums, the château will be a cultivation ground for beautiful raw ingredients. Demachy
At the unveiling of Dior Miss Dior Absolutely Blooming at Hôtel du Cap-Eden-Roc, Antibes