ULTRA-GOURMAND™
Gourmand Perfume the Way It Should Be:
While others were analyzing petals and molecules, we were busy tasting pastries, trying to define what pleasure actually feels like. Because what people crave isn’t a formula. It’s warmth, excess, and emotion.
In our world, there are no flowers on white tables. There’s butter, sugar, roasted vanilla, and the scent of a bakery at six in the morning. We didn’t want to imitate nature. We wanted to bottle what makes life irresistible: a smell that provokes a reaction, a memory, or sudden hunger.
Ultra-Gourmand™ is a new category of perfumery that Jousset Parfums created, one that replaces the traditional floral and woody approach with food-grade aromatic molecules such as pyrazines and natural acids, the same compounds that give coffee, caramel, nuts, and chocolate their addictive depth. These ingredients are complex to source and even more complex to work with, as they are originally intended for the aroma industry rather than perfumery. Yet they are completely safe, naturally occurring, and fully IFRA-compliant. They are not additives, but essential building blocks of realism, texture, and warmth.
The Craft Behind Ultra-Gourmand™
Every Jousset Parfums Ultra-Gourmand™ fragrance is developed by our in-house perfumer Jimmy Bodin and handcrafted in France, in our own independent atelier. Not to prove craftsmanship, but because pleasure deserves intimacy.
Our perfumes are designed for powerful sillage and remarkable longevity. They also demand time, patience, and precision. While most perfumes require about three weeks of maceration, ours take two to three months to reach their full depth.
The process begins with a two-week maturation, during which perfume oils rest at a controlled temperature before alcohol is added. Then comes a minimum of six weeks of maceration, allowing the fragrance to harmonize and evolve into its final, textured form. Even after bottling, the perfume may continue to evolve. If you notice slight variations in strength, simply let your fragrance rest for a couple of weeks. Spraying it a few times allows oxygen to enter and gently completes the maturation process.
Precision in Every Drop
This level is not random, it’s calibrated to express each perfume’s ideal balance, projection, and texture.
For example, Le Gourmand at 31% would not smell the same at 32% or 28%. Every tenth of a percent changes the fragrance’s identity. That is why we proudly label these creations “Le Parfum.” It represents the ultimate concentration: one that cannot be altered without transforming the essence itself.
In our Collection Blanche, we go even further. These creations are labeled “Extrait de Parfum” to convey their exceptional richness and oil concentration. The term reflects the true intensity and craftsmanship behind every drop.
Protected by Complexity, Driven by Savoir-Faire
To achieve this level of realism and pleasure, we rely on ingredients that make replication nearly impossible. Pyrazines, for example, do not clearly appear in GC-MS analyses, the common method used to decode perfume formulas. Combined with the acids and aroma molecules we use, this makes our creations securely protected and impossible to imitate.
Every formula is a work of precision and emotion, protected not by secrecy but by authentic complexity.
The Scent of Pleasure
Ultra-Gourmand™ is not designed to please everyone. It’s designed to redefine perfumery itself to make it more real, more physical, and more connected to what pleasure truly is.
Because for us, pleasure has a scent. And it’s rich, addictive, and unapologetically human.
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THE GOURMAND JOURNAL
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