July 2013 - Aeae

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July 2013
Issue number 16
Year 2013
dito.
In this issue :
It is on a holiday tune and sunshine that we present this new edition of the
newsletter.
In this newsletter you will find a section on ISIPCA including a presentation of the new
buildings, an interview with the new director Cécile Montier and a summary of the launch
party for the Guerlain 2013 promotion.
First we will present the AEAE news and then we will unveil the events to come .
News and current trends will give you "tips" to occupy your free time and if you wish you
can go shopping in stores to discover the latest market products.
In this issue, you can also discover a focus on violet in which products using this flower
you will be presented to you.
Finally recipes for appetizers with spices will be shown.
We hope you enjoy reading.
Adele Luria, Anaïs PUYOBRO, Julie COLMARD and Lucie VAN MOL
The Newsletter team
Edito
1
ISIPCA News
2
Presentation of the
new premises
Interview of new
director
Launch party of ISIPCA
promotion 2011-2013
AEAE News
Animation Cook &
Go
Annual cocktail
2013
The book of great
deals
New animation of
6
AEAE and ISIPCA
news
Sumary of ISIPCA
night
9
News/Trends
10
News of may/june/july
2013
New market product
The BOX the trend of
the moment
Focus on flower
Violet
18
Recipes of the day
Velouté carrots Tonka
bean
Pita bread with
smoked parpika
21
Isipotins
22
N°16 July 2013 —Page 1
I
SIPCA News
Presentation of the new premises of ISIPCA
At the end of 2012, ISIPCA got a lot of modifications. Renovations have been undertaken in order to improve
teaching conditions: olfactory pollution processing by installing an air processing machinery, access for handicapped
people with outdoor paving and outdoor elevator to the first building, lab extensions…
For now works have been done only in building 20 with analytical and creation labs. However, future works are
planned for building 1 (administration) and building 2 (classrooms).
Regarding the changes ?
The flavors lab is now 90 m2 with one room dedicated to the formulation and an other to the application, 20
students can now work there (this laboratory is the office site coordinators on the ground floor). The room dedicated to
olfaction lessons has been replaced by a small computer room. Laboratories before dedicated to flavors are now
storage areas for chemicals with a sampling area for the school staff.
A new room was created for sensory evaluation. This room includes 5 cabins with window.
A larger computer room has been created. The cafeteria was enlarged and has more refrigerators for students and a
washing area. A cloakroom with lockers was created.
The opinion of Ms. Toulgoat, head teacher Master IPCA Option Flavors:
"Better spaces of work, more pleasant and more professional environment."
The opinion of Vanessa Robert Master IPCA Option Flavors Promotion Guerlain 2011-2013:
"The new lab changes our lives! 100m2 lab. Each pair has a formulation bench and an application bench with nice
Vacuum fan hoods. "
Interview of new director of ISIPCA : Cécile MONTIER
What is your background before ISIPCA?
I was Deputy Director in a training institution of 1 200 learners. Previously, I worked in different companies with financial and operational responsibilities.
Why did you choose this school?
The school is appealing because of its position in various sectors like perfumes, cosmetics, food flavorings. It also has
dimensions that are industrial, commercial and luxury. But especially we touch the activities for which the "Made in
France" is much appreciated. It is very interesting to drive and to develop training that go with this prestige.
Also as a school of the Chamber of Commerce and Industry of Paris Ile de France, we must respond to skills needed
by companies, and to do with this economic reality is important. More than the success rate in examinations, we look
at the rate of integration of students at the end of their training.
N°16 July 2013 —Page 2
What are your plans for the future of ISIPCA?
In general, I would lead the school to evolve to adapt to the market.
Our partner companies are present in the world: our initial training should be more open to international, our support to
professionalize the team of local industries should be strengthened and staff training throughout their lives as well.
As these businesses, we need to innovate, taking into account technological and sociological changes to adapt our
teaching. We also need to develop our expertise in olfaction and sensory analysis that is essential in fragrance, cosmetics and food flavoring.
How would you describe ISIPCA in a few words?
The school has a strong spontaneous awareness in France and abroad.
The facilities made available to the students are comparable to those they can find in companies. Their educational
environment is quite exceptional.
Proximity to businesses, professional associations and the cluster of Cosmetic Valley is real.
Quality teams of ISIPCA who has contributed to the reputation of the school should allow us to achieve the ambitious
goals that I mentioned.
Picture of Cécile Montier
Anaïs P. article with collaboration of Sylvie T., Vanessa R. and Cécile M.
N°16 July 2013 —Page 3
I
SIPCA News
Sumary of Launch party of ISIPCA Guerlain promotion 2013
The Concept
It is through a character whose identity will remain completely unknown, that the students of the class of Guerlain 2013 made us travel this year…
"Leaving everything behind to live my dream: travel the World and discover its riches. During my explorations, my passions called me to assemble incredible extracts from the four corners of the World and unite them upon my return in a
singular garden, ready to unveil its secrets through the course of a unparalleled evening."
Through this mysterious person that we follow, not only are there actually the 52 students from the master ISIPCA but
also all the professionals in these three areas that are perfume, cosmetics and food flavoring. All linked by a same purpose, a same pleasure: to constantly find their inspiration from the nature, their surroundings, to get the very best of it,
to offer new attractive and innovative products to finally share them with all their passion.
Thus, the world is here captured as it is at the moment and crystallized in a range of products, each evoking one of the
many facets of this fascinating journey.
The Range of Products
"Reliving my voyage, this unforgettable experience, through all the aromas that preceded and followed my steps. Marvelling at the sublime nocturnal and diurnal splendours of the earth's florae. Remembering the diversity of climates the
World over and savouring the edible pleasures they yield. In my garden, I breathe life into these precious moments.
All the memories, they are my own. But these memories, I share them with you."
Following the thread of a day, the products are the symbol of a permanent awakening of the sense all around the
World. There are six of them, two for each section. First, there is "Eveil en Asie", a home fragrance reminiscent of the
World's vegetation, then "Matinée Boréale", a spiced honey flavoured black tea bringing its comforting warmth from
this glacial universe.
The eyeshadow "Amazonie au Zénith" is a tribute to the beauty of the flowers that imparts a subtle coral tint to both
eyes and cheeks. Still exploiting the richness of the tea, "Pause Tropicale" is a beverage with tea extracts flavored hibiscus-pomegranate for a real fresh breeze.
N°16 July 2013 —Page 5
The day ending, "Nuit d'Orient" appears. This eau de parfum follows in the footsteps of the explorer and the aromas
that followed him to the doors of the Orient. Then, there is "Lune Equatoriale" is a skin care sorbet with Nectar de
Fleurs, inspired by the floral wealth. Its smooth and pearled texture transforms into a hydrating and revitalizing serum.
The Launch Party
During this unique opportunity to reveal the work of the whole promotion, it is
the Pavillon de Jardy in Marnes-la-Coquette that the students of the Guerlain’s class 2013 chose to receive family, teachers and professionals from the
cosmetics, perfumery and food flavoring industries.
Decoration, planning, everything is carefully thought to make this evening a
memorable event. Each product is stages in an atmosphere, a setting that is
specific to immerse guests in the universe and the concept of the project.
This year, guests could enjoy the flavors of the caterer Lenôtre. Around a
drink and a few bites, the evening took place in a friendly atmosphere
where the students were pleased and proud to present their range of products.
In order to maintain a memory of “l’Instant du Monde” and this evening,
each guest is offered a briefcase containing a booklet and all the products
at their departure, the persistent memory of a great adventure.
For more information, visit their website: http://projetisipca.fr/
Florent T. article
N°16 July 2013 —Page 6
A
EAE News
Sumary of Lauch
THE AEAE-ISIPCA had the pleasure to organize a cooking animation at the atelier Cook & Go in Paris last 12th and
18th of june.
Participants were able to make an appetizer buffet supper thanks to the explanations of a chef.
They made tuna rillettes flavoured with coriander or chives, asian chicken skewers, Provencal cake, bananas
and chocolate samosas, and dessert made of apple, speculoos biscuitsand whipped vanilla.
Basic cooking skills were taught, such as how to crush and chop garlic?, how to prick a turkey?, how to shape shape
quenelles with spoons and how to make a fold for samosas …
Each dish was eaten there. Thanks to this moment, participants shared a great time of conviviality.
The recipes have been sent to participants. We are now ready to reproduce these appetizers at home!!!
N°16 July 2013 —Page 6
Annual Cocktail 2013
The AEAE ISIPCA is pleased to announce that the 2013 annual cocktail will
take place on Friday, October the 18 at the Dandy Club (Paris 9th).
The room will be privatized and will welcome you starting from 19h.
The general meeting of the association will be held at 20h and a buffet dinner will be prepared. Under chic and offbeat atmosphere, in a universe like a
boudoir, appetizers will be served with champagne.
Then, at 23h the party will open for outsiders for electro night that you will be invited to stay (with renowned DJ).
As it is the 40th anniversary of the school 4 classes will be honored this year. We will celebrate birthdays for promotions 1973.1983, 1993 and 2003.
We are waiting for you, quickly book this date!
For more information on the location : http://www.dandyclub.fr/
The book of great deals for members of AEAE
After the success of l’herbier parfumé published in late 2010, Editions Assalit you
offer their new book: Le parfum
As a host and Former ISIPCA, you have the opportunity to acquire these two books
enjoying time promotion before 20/08/2013
Title
Le Parfum only (public prices : 42€)
L’herbier Parfumé only (public prices : 35€)
L’Herbier Parfumé + le Parfum (public prices :
77€)
Members 2013
35.70€
31€
64€
Others
39€
33€
69€
These prices include VAT and delivery included Colissimo home in France.
Please note that this offer is only valid for a single copy of each per person, delivery in France. If you want to learn more,
or if your delivery address is abroad, thank you to let us know ([email protected]) before ordering.
Are you interested ? Simply pay the amount directly into your personal space as DON.
You will receive your package within the week following the end of the promotion.
PS: Consider the size of your mailbox because the books are awesome
N°16 July 2013 —Page 7
You will find below summaries of two books: Le parfum et l’herbier
around a plant perfume, thirty eight perfumerscreators talk about their jobs, their creations,
courses…
between 1900 and 2011 a famous Perfume
each year and a Woman we honor
New animation of AEAE
In September, the team in Geneva organize a new sensory activity.
L'AEAE invites you to an evening chinese teas tasting session at the tea room "bonjour bonsoir" in the center of
Geneva.
Whether you are a novice or amateur please join to discover, taste and enjoy the great teas !
More informations will follow!
Aurore F., Nathalie S. et Adèle L. articles.
N°16 July 2013 —Page 8
A
EAE and ISIPCA News
Sumary of the night of ISIPCA
Friday, May 24, was held the first meeting between ex-students of the school becomen professionals and current students, known as "the night of ISIPCA: meeting with the ex-students."
This event, organized in association with six students from the Master perfumery and cosmetics International Management, was held in ISIPCA around round tables, which prompted discussion and debate.
Many professionals from cosmetics, perfumes and aromatic food came to talk about their course, their motivation and
future goals. Different jobs were presented such as marketing, formulation, education, application, product managers...
Students were also present and could ask many questions.
Finally, this ev ening ended in a friendly at mos phere
This event was a success, we would like now to repeat the experience annually.
around
a
buffet
dinner.
We count on you for the next edition !
Aurore F. article.
N°16 July 2013 —Page 9
n
ews
News of may june and july 2013
OPHONE & The Virtual Coffee : Le Laboratoire, 4 rue du Bouloi 75001 Paris
From May 17th, 2013 to September 15th, 2013, the Laboratory celebrates coffee, a universal drink consumed
daily and allows visitors to perform olfactory and gustatory experiences.
To prepare the sense of smell for this experiment, four essential oils and / or olfactory ingredient present in coffee are
felt and represent the thread of the exhibition.
Then, the tour allows visitors to taste the coffee in four different ways: through the Whaf, through the Aeroshot, through
a siphon coffee maker and through an espresso machine. The Whaf and Aeroshot are inventions of scientist David
Edwards.
To better understand the smell of coffee, fifteen olfactory ingredients are made available and can be smelled by the
visitor.
To conclude the visit, a virtual coffee is served using the OPHONE; the OPHONE is an innovation of David Edwards
that allows instant delivery of olfactory messages.
The exhibition was conceived by David Edwards Harvard professor and founder of the Laboratory and was performed
in collaboration with Ryan Spinoglio coffee expert of Toby's Estate home, artist Carsten Nicolai and Olivier Pescheux
master perfumer at Givaudan.
Le Whaf
L’OPHONE
L’Aeroshot
The Court of Scents : 8 rue de la Chancellerie 78000 Versailles
The Court of Scents which opened in spring of the year 2013 in Versailles allows you to discover the world of
perfumery and luxury through great names such as Guerlain, Lenôtre, Diptyque, La Maison Fabre and the House of
Perfume. It was created through a partnership with Firmenich, Drom Fragrance, l’Osmothèque, Givenchy perfumes,
Clarins and Scentys. The Court of Scents traces the history of perfume from ancient times to today. It allows visitors to
discover, in a fun way, some olfactory ingredient and iconic perfumes with perfume dispesers. Following the visit highlights the olfactory ingredient (Rose, vanilla, tonka bean, vetiver, ...), there is a description and a list of the leading fragrance. Finally, a peaceful stroll in the heart of the garden of scents can finish the tour.
N°16 July 2013 —Page 10
Picture of the Court of Scents
A new topic to give ideas of blogs to follow
On the web, many passionate people write blogs about cooking, new products in food, perfumes and cosmetics. This month, the selection below offers blogs that talk about new products on the market... Nothing serious, just a
few items to grasp.
food news
- www.communication-agroalimentaire.com
A french young woman from Lyon follows the food news, in marketing, packaging, consumption...a good critical mind.
- www.foodly.fr
Two food engineers investigate on food innovations. The website is full of energy. A new topic about product tasting
has been put online.

cosmetics news:
- www.mouchtique.com
A beauty blogger who talks about make up, beauty cares and nail polish in a sparkling, and fresh blog universe.
- www.observatoiredescosmétiques.com
A mine of information for the more serious...

perfume news
- www.auparfum.com
A website create by passionate people that gives news, reviews on the world of perfumes from oldest to the newest.
- www.poivrebleu.com
French first blog on perfumes in which the blogger speaks about her passion with her emotions, memories... as a bonus, in one of these recent articles, she interviewed a former student perfumer, Cécile Zarokian.

If you want to share your favorite blogs, do not hesitate to contact us. In the next newsletter, a few "tutorial"
blogs will be selected.
Julie C., Lucie V. M. et Adèle L. articles
N°16 July 2013 —Page 11
n
ews and Trends
New products in the Agribusiness market
This month impress your guests with a colorful and innovative kitchen ! Associations of herbs and spices and
pastries will have no secrets for you ...
Sauces, salad dressing
- Amora : barbecue sauce with honey, samouraï sauce, wasabi sauce, salad dressing with raspberry and rosemary,
curry saucewith mango.
- Maille : mustard with Espelette pepper and pear, mustard with raspberry cream from Bourgogne, mustard goat
cheese from Touraine and pepper.
Meat
- Maître Coq : To enjoy the summer, flavoured chicken : olive oil and rosemary ; butter and shallots.
- Charal : burger range is expanded with the new Burger spicy limited edition.
N°16 July 2013 —Page 12
- Fleury Michon : new line of rotisserie. Large pieces of rotisserie (chicken and pork) vacuum packed that can be heaten in the microwave. The initially line includes a whole roasted chicken, presented in its juices and seasoned with
herbs, chicken thighs, a whole pork knuckle, roast pork and ribs.
Coking aids
- Vahiné
Coulis : Mango-Passion and milk chocolate -nuts : Two new coulis to serve with cheesecakes, pancakes and other
pastries ...
Flavors : Strawberry and Coco, for homemade pastry flavored trend.
Sugar gum paste : The trend for decorated cakes like Wedding Cake is becoming more democratic tough, it is not
possible to find sugar gum paste in supermarkets.
Sugar for house chouquettes and pink pralines for decoration.
- Ready to cook : milk chocolate cake, 3 chocolate chip brownie, half-baked dark chocolate cake and creamy vanilla
flan with nougat. An assortment of four recipes with some original associations.
N°16 July 2013 —Page 13
New products in Perfumery
2013 offers a selection of perfumes more captivating than each other. Discover the summer trends in male
and female versions.
Repetto by Repetto (the first fragrance of the brand) is a feminine scent of fruity-chypre family. It is composed mainly
of fruit, with sweet pear and tart red fruit, all married with musk and praline with cyprus background.
Dior Addict eau délice by Christian Dior is a feminine scent of the fruity and floral family. This perfume combines the
acidulus of cranberry with floral of Ylang-ylang on a musky background.
Eau de nuit by Giorgio Armani is a masculine scent belonging to the wooded family. L’Eau de nuit is inspired by
l’Eau from Armani. This scent possesses woody notes, spicy, balsamic and powdery, all associated to tobacco.
Invictus by Paco Rabanne is a masculine scent of woody family. This differs from a perfume fragrance with sensual
freshness with a fragance of water fruits, amber and marine / salty notes.
N°16 July 2013 —Page 14
New products in the cosmetic market
Cosmetic products are constantly innovating, revealing colors, textures, concept ...
Make-up
- OPI: The famous brand of varnish releases a new matte top coat. Effect on nail color Jade.
- Lancôme News June 2013: relaunch of the Hypnose range via a new communication campaign,
the Hypnose show collection involves the creator Albert Elbaz. It consists of a mascara, false eyelashes and a palette of eyeshadows.
- Maybelline baby lips sticks arrive in France. These moisturizing lip balms are already tvery poopular in the U.S.A
- Range Shine Edition and tint Green Lagoon small mascara Volume Glamour MAX Holidays Bourgeois Paris. Also
output of the laser manicure toppings for ultra-bright nails.
- Guerlain raise an exclusive edition of the Terracotta powder. In the middle, surrounded by an
orange blush a pearly golden tint.
N°16 July 2013 —Page 15
Care
- Sisley News May 2013: Super Solar Stick SPF 30. Effective sun protection for sensitive areas of the face. Hydrates
and nourishes the skin.
- Caudalie News May 2013: Divine legs, tinted body care for a golden sunless tanned, without tanning. Comprised of
92.8% of natural origin ingredients.
- L’Occitane News May 2013: Sublime beauty cream, BB cream with extracts of Angelica and iris, and its ally, Perfecting Essence, skin perfecting serum suitable for all skin types. L'Occitane makes a remarkable entrance in perfumery,
leaving the collection of Grasse, and recently spontaneous waters, colognes fresh for the summer.
N°16 July 2013 —Page 16
Everything is in the box, the trend of the moment !
For some time now, a multitude of BOX have been flowering...
A ”BOX” is a box that contains many products with a booklet of advice ... The goal is to discover original, innovative products. Or some product from small producer or retailers little known locally. It also allows launching a new
brand of a large group which uses this concept as a new distributor or new media. The BOX are used in many fields
such as beauty (cosmetics, perfumes, nail, shaving, men’s cosmetics), food (tea, confectionery, delicatessen, wine),
fashion (pantyhose, jewelry, men’s accessories) , creative kits, comics ....
The principle : a consumer choses a subscription period and receives its BOX at the beginning of each
month. When it arrives, the feeling of opening his "surprise package" and to discover what it is hits the spot ! A large
proposal of BOX is available, for women, men, children and even our pets!
This new trend is riding the wave of the influence of the new generation. They like to test, and to discover
new experiences. But it also meets with the cocooning trend where you can take care of yourself and have fun while
staying in your cozy nest.
From a marketing point of view, it has a real community effect because the BOX reveals everyone's interests
through adherence to a group. This concept also shows the importance of individualism in the new consumption patterns by sending a BOX containing products appreciated by the consumer.
Anaïs P., Lucie VM., Julie C., Caroline M. et Sabrina L. M. articles.
N°16 July 2013 —Page 17
f
ocus on flower
General presentation of violet
- Latin name : Viola which charaterizes both the violet and the pansy flower.
- Family : Violaceae.
- Flowering season : winter.
- Growing location : in all continents with a temperate climate.
- Used in the treatment of diseases : of skin, respiratory and rheumatic.
Do you know ? Violet is a flower that is difficult to feel because it inhibits your olfactory nerves
which means that in a few seconds you can not feel anything ! The technique to be able to remember the smell of violets is to approach the flower of his nose, to feel and to drive away repeatedly.
History of violet
Since ancient times the violet was present in ointments and teas because of its medicinal properties.
In the Middle Ages, the violet is considered a "magic" plant with aphrodisiac properties.
During the Renaissance, it allowed the French kings to perfume with providing a powdery and sweet smell. So naturally it was planted in the Garden of the King at Versailles.
In 1775, the violet is used in perfumery and many cultures are born in the town of Grasse. This flower is seen in perfumery and in horticulture as the perfect flower during over a century. Indeed, it is easy to grow and to collect and
also its fragrant characteristics generally remain constant over the cultures. In the field of perfumery, it is used only
absolute of violet’s leaf because the essential oil of violet flower is too expensive. For the fragance of violet flower, it
must go through chemical molecules such as ionone.
In the twentieth century, the violet became the emblem of the city of Toulouse and she is used in cooking. You can
eatdirectly its flowers and leaves, or enjoy its dried and candied sugar petals.
Olfactory and flavoring profile of violet
- Absolute of violet’s leaf : green, waxy powder, earthy, herbaceous, fresh.
- Essential oil of violet’s flower : floral, powdery, sweet, ripe fruit.
- Olfactory and flavoring ingredient : -ionone (fruity raspberry, woody, cedar, green),
-ionone (violet floral, ripe fruit).
N°16 July 2013 —Page 18
Market products with violet
Perfumed products
- Perfumes with fragance of violet’s leaf : 1000 Jean Patou, Eau méga Viktor & Rolf.
- Perfumes with fragance of violet’s flower : Trésor Lancôme, Paris Yves Saint Laurent, Fahrenheit Dior.
- Candle of violet : Diptyque, Comptoirs de famille, Collines de Provence, artisanal company.
Cosmetics
- soap (artisanal company)
- shower gel (Cottage, Compagnie de Provence)
- body lotion (Cottage, Compagnie de Provence)
- body scrub (Cottage).
Food products
- crystallized violet
- violet sweets (artisanal and industrial company with the brand George Verquin)
- confectionery violet (Anis de Flavigny, chocolate with violet)
- violet syrup (Monin, Teisseire, delicatessen, artisanal company)
- tea (Kusmi Tea, Quai Sud)
- macaroon (Ladurée, cottage industry)
N°16 July 2013 —Page 19
Market products with violet
- mustard (Maille, artisanal company)
- food preparation for rice pudding (Quai Sud, grocery Lion)
- natural flavor (Scrap cooking, flavors company) .
Clever agreements with violet
According to the technique Foodpairing the following associations will help you make tasty dishes violet/carrot, violet/
red fruits and violet/watermelon.
Julie C. article with contribution of Sabrina L. M.
N°16 July 2013 —Page 20
r
ecipes of the day
Pita bread with smoked paprika
Ingredients for 6 persons :
700g of flour
42g of fresh baker yeast
45g of smoked paprika
15g of sumac
280g of water
100g of olive oil
Salt
Recipe :
Mix flour, salt, baking powder, sumac and paprika by kneading gently.
Boil water and olive oil and add all at once to the dry mixture.
Knead 5 minutes until the mixture no longer sticks to your fingers.
Preheat the oven to 180 ° C (th.6), let the dough rest for 15 min at room temperature.
Shape the dough in the form of your choice and cook to your liking (30 min for a thin cake).
Velouté carrots Tonka bean and honey chantilly
Ingredients :
5 big carrots
A pinch of Tonka bean in powder
1 bouillon cube
2 soup spoons sour cream 30% fat
20cL of liquid cream
1 soup spoon of honey
Salt
Black Pepper
Recipe :
Clean, skin and cut the carrots.
Boil water in a pot with the bouillon cube.
Put the carrots in the boilling water (Water has to cover the carrots).
Let them get cooked for 30 minutes. Check with a knife if they are enough cooked. (do not throw the water).
Put the carrots in the blender with a pinch of Tonka bean in powder, 2 soup spoons of sour cream, salt and black pepper.
Add 200mL of cooking water.
Mix everything to get a smooth velouté.
In an inox cold bowl, put 20cL of liquid cream with one soup spoon of honey.
Whip the cream until it becomes Chantilly.
In a bowl put the velouté and add on top a chantilly quenelle.
Eat it hot.
N°16 July 2013 —Page 21
i
sipotins
Ariane Erligmann alumni ISIPCA promotion François Coty in 1987 is pleased to present her book Creating
your Organic cosmetics and perfumes.
Authors :
Ariane Erligmann (author) : Chemist and cosmetologist, specializing in aromatherapy.
Annick Le Guérer (preface) : Anthropologist and philosopher, perfume specialist.
Description:
Make your own gourmet range of cosmetics and perfumes, based on organic ingredients and
essential oils.
The 30 modern new recipes in this book are simple, easy, quick to make and will cost two to
three times less than commercial products.
- cosmetics : lip gloss, lipstick, soaps, oils and serums for skin and hair, body lotions, body
scrubs, massages...
- fragrances for Her and Him citrus, floral, chypre or amber... specially created by the author
together with a nose of Grasse.
They are designed for beginners and experienced people who are in search of new ideas.
Créer ses cosmétiques et parfums bio : 30 recettes faciles et gourmandes à base d'huiles essentielles.
Editions Ulmer (June 2013), Language: French, 100 illustrations, 128 pages, 15.20 €
To find out more : www.editions-ulmer.fr, type "cosmétiques" at the bottom of the home page.
Want to write an article? Send us your suggestions to [email protected]
Editorial staff :
Adèle Luria, Anaïs Puyobro, Ariane Erligmann, Aurore Fontaine, Caroline Medina, Cécile Montier, Florent
Tous, Julie Colmard, Lucie Van Mol, Nathalie Sinet et Sabrina Laruelle-Maneix.
Also thank you to Sylvie Toulgoat and Vanessa Robert for their participation.
N°16 July 2013 —Page 22