Pas ce soir Extrait is a tribute to the original perfume and the expression of its gourmand sensuality. With its liquorice and fruity facets, I wanted to bring an even more colorful tone to this perfume. I love the notion of textures and colors in perfumery and that’s why Violaine Collas and I had the idea of adding cocoa to give it a new powdery and addictive note. Concentrated at 30%, Pas Ce Soir Extrait is a gourmand elixir, where audacity and Parisian mystery are at the forefront.
Top: black pepper essence, ginger essence, cocoa extract, pear, tangerine
Heart: jasmine absolute from Morocco, quince chutney, orange blossom
Base: patchouli from Indonesia, benzoin, cashmeran, vanilla, ambroxan
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