A morning in the Grasse fields

Five in the morning

Flowers give off most of their scent just before sunrise. The pickers we work with in the hills above Grasse start in the dark with head torches and finish before the dew burns off.

“Scent is the only sense that goes straight to memory.”

Small fields, small batches

Our partner farm is four hectares, which is tiny by industry standards. It means we buy almost all of their neroli and rose, and pay before the harvest so they can plan the year.

What comes back to Paris

The flowers are distilled within an hour of picking. What reaches our atelier is a few litres of oil from a whole season, which is why Néroli Blanc is made in batches of four hundred bottles.