Angel Eau Sucrée the ultimate in perfumed gourmand character signed Thierry Mugler. After transforming the face of 1990s perfumery by offering Angel, the first gourmand fragrance, the Mugler house has continued to distill beautiful flankers of its masterpiece.
Angel, the revolutionary perfume composed by Olivier Cresp in 1992, upended everything in its path. From the heady, intoxicating fragrances of the 1980s with the grand comfort of Opium or Poison to the clean aquatic fragrances such as L’Eau d’Issey or CK One, Angel swept everything away. Leader of the brand-new gourmand fragrances, Angel would give rise to a lovely family of colorful flankers. For its twentieth anniversary, Thierry Mugler would go even further by magnifying its extreme gourmand character with Angel Eau Sucrée.
When pâtisserie meets the art of perfumery for Angel Eau Sucrée
Since its creation in 1992, Thierry Mugler has continually revisited its Angel to offer it to us in its most beautiful facets. It is true that the beautiful gourmand created by Olivier Cresp has so many fine raw materials to draw upon that it can afford to take on every form: floral with Jardin d’Etoiles, masculine with A*Men, airy with Angel L’eau de toilette, leathery in the Parfums de Cuir collection, or even concentrated in the Liqueurs.
For Angel Eau Sucrée, Dorothée Piot deepens the gourmand facets of Angel to make them as appetizing as a pâtisserie. Indeed, the perfumer makes no secret of drawing heavily on gastronomy to compose her finest gourmand creations, and she regularly meets with great chefs to discuss this inexhaustible subject.
I also had the chance to meet great chefs who opened their kitchens to me: bold and generous creators. These exchanges showed me the way toward another way of approaching my creations. Dorothée Piot.
It should be noted that Angel Eau Sucrée benefited from an incredible promotion for its launch in 2015: an exclusive partnership with the famous pâtisserie house Fauchon. The Angel éclair offered by Fauchon takes up the three major fragrance lines of Angel Eau Sucrée to create an original yet obvious link between the perfume and gastronomy.
This approach is increasingly followed by perfumers, as with the creators of Bonbon Couture (Victor & Rolf), who composed their famous caramel note under the guidance of the house’s chef for the sake of realism.
Mugler Angel Eau Sucrée and its three major pâtisserie accords
While Angel already offered appealing sweet notes of warm milk, caramel, praline and other wonders, Angel Eau Sucrée pushes gourmand character to the extreme, making it both tangier and deeper.
Dorothée Piot thus significantly heightened the acidity of the top notes of Angel Eau Sucrée by adding, to the citrus of its predecessor, other even more invigorating citrus notes. At the heart, these lovely acidities highlight the anise note that punctuates the red fruits sorbet of this Angel Eau Sucrée. These famous strawberry and raspberry notes also give this fragrance a more intense depth, for women perhaps more sensual than those intended for the first opus.
After discovering this red fruits pâtisserie, we then plunge into a caramelized meringue tinted with patchouli and powerful heliotrope, never to leave us again.
Composed as a celebration of gourmand character and of the revolution that Angel brought to perfumery, Angel Eau Sucrée goes even further than merely suggesting sweet notes, so far that one might almost taste them with the nose!