CHEF'S TABLE

Sharp basil and bergamot snap awake at first spray, their green bite tempered by sage's herbal whisper. Turkish rose blooms softly in the heart, threading through iris and clary sage—floral but never perfume-counter sweet, instead caught between a chef's garden and the steam rising off white plates. As it settles, tonka bean brings honeyed warmth, musk wraps everything in skin-close softness, and ambergris adds a whispered salinity that keeps the whole composition from tipping into dessert. What lingers is that amber-tinged musky base, still faintly herbal, like the lingering scent of a kitchen after service ends.