Iris des Champs

The Iris extraction process is very long and delicate. The plant has to grow for 3 years before being harvested. The rhizome, from which the “beurre” is then collected, must dry for at least three years before the perfumer can proceed with the extraction. Its smell is extraordinarily present, almost invasive, with powdered facets, and deploys its wooded green accents, evoking a comforting smell of warm bread. Many perfumers have worked with this fabulous raw material, unveiling its earthy facets but none of them has given thought to what the smell of the flower should be. We have taken a completely different approach by creating an olfactory interpretation of the flower and by doing so we have been following into the footsteps of our predecessor Paul Parquet, who created Fougère Royale.