Gérald started his career at age 13 at the Ecole Hôtelière of Toulouse. Falling in love with perfume to the point of calling into question his entire life and training to ISIPCA, this "creator of pleasures", as he likes to define himself,"finds similarities but also significant differences between gastronomy and perfumery".  He says, "One like the other can be analyzed from two angles, one of the art and one of pleasure. Then there are the changes in fashion or style, those are intrinsic to  human beings and what differentiates us from the animals, who are not creative in this manner.

 

 

This creativity can be seen in perfumery (with the return to true natural notes, soliflores, and  leather). "In the kitchen, at least in France, "Bistronomie" takes you back to basics while also revisiting some recipes to make them less caloric. In both cases, a return to simplicity. But for me the big difference between the two is that the pleasure of food is fast, fleeting. A scent remains for several hours on you, with you. Food for me is synonymous with “memory of happiness" and the perfume of "emotional memories", Ghislain concludes.

 

IN THIS DRAW EVERYONE IS A WINNER… Those who want Gérald Ghislain's mom's couscous recipe en Francais  it is available immediately… leave a comment for French only. We will translate the recipe from French to English by week's end.

 

The grand prize winner  for 1969 is

 

ANGI

 

To read this fascinating article by Contributor Emmanuelle Varon https://cafleurebon.com//french-gastronomy-perfumery-featuring-fifi-nominee-gerald-ghislain-of-histoires-de-parfums-1969-draw-in-english-and-en-francais/