Discovery Set The Delights of Jousset

Discover the most irresistible side of niche perfumery with the Discovery Set Les Délices de Jousset: five Ultra-Gourmand™ fragrances inspired by iconic desserts, designed to feel almost edible on the skin. A collection meant for those who understand perfume as a gesture of pure pleasure, warmth, and sensory comfort.

What does this Discovery Set include?

This tasting box gathers five 2 ml samples from the Les Délices de Jousset collection, along with everything needed to experience a true olfactory tasting at home:

• Sticky Popcorn (2 ml)
• Banana Split (2 ml)
• Crème Brûlée (2 ml)
• Café Affogato (2 ml)
• Belle Hélène (2 ml)

• 5 individual scent strips to test each fragrance
• A Les Délices de Jousset Memo Book to note sensations, memories, and favorites

Olfactory universe: desserts that become perfume

Each creation has been crafted by perfumer Jimmy Bodin at the brand's independent atelier in France, using food-grade aromatic molecules (pyrazines, natural acids, sugar, cream, and cocoa accords) to recreate with surprising precision the texture, temperature, and imaginary flavor of the most indulgent desserts. The result is high-concentration fragrances (between 27% and 32% perfume oils), with an enveloping trail and prolonged fixation.

Character of each included fragrance

Sticky Popcorn

An ultra-realistic nod to freshly made salted popcorn, drenched in melted butter and warm caramel. The top notes evoke the salty crunch of popcorn and the creaminess of butter; in the heart, the vanilla sugar and caramel provide addictive sweetness; in the base, rice powder and sea salt leave a warm, comfortable, and deeply gourmand trail.

Banana Split

An ice cream dessert turned into perfume. The opening combines ripe banana and whipped cream, juicy and creamy at the same time. In the heart, vanilla and chocolate ice creams merge into a milky and enveloping accord, covered by a layer of chocolate sauce and caramel syrup at the base. An ideal fragrance for lovers of sweet, dense, and comforting gourmands.

Crème Brûlée

A tribute to the classic French crème brûlée: caramelized sugar and fresh cream in the opening, a heart of vanilla custard with a burnt sugar crust, and a base of whipped cream and bourbon vanilla. Sophisticated and opulent, it perfectly captures the contrast between the crunchy surface and the silky interior of the dessert.

Café Affogato

The intensity of a freshly made espresso poured over Madagascar vanilla ice cream. The fragrance opens with the aromatic bitterness of coffee and the bright facet of vanilla pod; the heart combines creamy ice cream and roasted coffee beans; the base of dark chocolate and whipped cream adds depth, richness, and the feeling of an endless Italian dessert.

Belle Hélène

Inspired by the classic “Pera Belle Hélène”: juicy pear and lemon zest in the opening, a heart of hot chocolate sauce, toasted almond, and bourbon vanilla, and a sophisticated base of aged cognac, cedar, and white musk. A more elegant and structured gourmand, balancing sweetness and liqueur warmth with a woody touch.

Usage ritual and recommendations

First, use the scent strips to discover the personality of each fragrance without overwhelming your sense of smell. Try one or two creations per session and note in the Memo Book the sensations they evoke: moments of the day, seasons, emotions, or pairings with your personal style.

Next, select your favorites and test them on clean and slightly moisturized skin (preferably with a fragrance-free lotion). Spray about 15–20 cm on pulse points such as wrists, neck, or the inner part of the elbows. Thanks to their high concentration, 1–2 sprays are sufficient. Allow the perfume to evolve for at least 30–60 minutes before deciding, as the Ultra-Gourmand™ compositions reveal their true complexity as they dry, when notes of cream, sugar, chocolate, or coffee emerge.

Maturation Process and Longevity

The Les Délices de Jousset fragrances require a longer maturation and maceration process than conventional perfumery: they first rest in their oily phase, and then macerate for a minimum of six weeks once alcohol is added. This extra time allows for refining edges, integrating gourmand notes, and achieving an aromatic depth that translates into a pronounced trail and prolonged fixation on the skin.

The perfume may continue to evolve even after bottling. If you notice slight variations in intensity, simply let the bottle rest for a few days and spray it occasionally to promote oxygenation and complete the maceration.

Ingredients and Allergens by Fragrance

All compositions comply with international safety regulations (IFRA) and use aromatic molecules also present in the food industry (for example, in coffee, cocoa, or roasted nuts), in carefully controlled concentrations for use on skin.

Sticky Popcorn – Ingredients

Alcohol, Fragrance (Parfum), Coumarin, Linalool, Citronellol, Eugenol, Benzyl Benzoate.

Banana Split – Ingredients

Alcohol, Fragrance (Parfum), Coumarin, Linalool, Citronellol, Eugenol, Benzyl Benzoate.

Crème Brûlée – Ingredients

Alcohol, Fragrance (Parfum), Coumarin, Linalool, Citronellol, Eugenol, Benzyl Benzoate.

Café Affogato – Ingredients

Alcohol, Fragrance (Parfum), Coumarin, Linalool, Citronellol, Eugenol, Benzyl Benzoate.

Belle Hélène – Ingredients

Alcohol, Fragrance (Parfum), Coumarin, Linalool, Citronellol, Eugenol, Benzyl Benzoate.

Safety Tips

Apply only on healthy skin, avoiding contact with eyes and mucous membranes. In case of very sensitive skin or a history of fragrance allergies, it is recommended to conduct a patch test on a small area of the forearm and wait 24 hours to check for tolerance.