For the ‘Taste of Fragrance’ the red berries, jam and caramelized almonds in the praline are combined with pure cocoa powder preserving its natural bitterness, making Angel infi nitely succulent.

Pierre Aulas, Olfactory Artistic Director for Thierry Mugler Parfums
Blended into the original formula, bitter cocoa powder was chosen as the taste enhancer. It exalts Angel’s gourmand notes, making them intensely voluptuous.

The ingredients include all the strong sweet notes – praline, vanilla, and red berries – as well as sensory spices and the famous patchouli, which will
undoubtedly be more challenging to convey... perhaps with a dark taste, close to nature.

Inspiration of Hélène Darroze, Grand Chef, Paris
My first idea would be a sweet-savory main dish for Angel. Why not pigeon or duck, a darker poultry that goes very well with chocolate… To bring out this main ingredient, I think a Mexican “mole“ would be perfect. The key ingredient of this dough-like specialty is bitter chocolate.
I will stay with something very “gourmand“ to reflect its formula, something that releases many different flavors in the mouth.

Recipe
Sautéed duck breast in a pink praline crust, beets, turnips and raspberries, beet and citrus sauce
Intense Mexican mole sauce