Bois 1920
A unique visual signature based on accords, character, and seasonality
A sharp, almost aggressive burst of bergamot and petitgrain announces itself with the brightness of Mediterranean mornings, yet within seconds, sage and basil muscle through like unwelcome guests, demanding attention and establishing an immediately herbal, slightly medicinal territory.
The fragrance settles into a sophisticated interplay between the spiced warmth of caraway and mint's mentholated clarity, whilst jasmine sketches pale, uncertain florals in the margins—all suspended above an emerging woody framework that grows increasingly present and defining.
The cedars and teakwood take full command, their dry, slightly austere presence deepened by vetiver's earthy pull, whilst musk and fig leaf emerge as subtle textural notes that bring a faint, almost imperceptible smoothness to what remains fundamentally a green, woody composition.
Sushi Imperiale arrives as a deliberate provocation wrapped in deceptive brightness. This 1989 creation from Max Gavarry refuses the expected trajectory of a fresh fragrance, instead weaponising citrus against comfort. The bergamot and petitgrain open with characteristic zest, but they're immediately flanked by something altogether more austere: a sage-and-basil combination that reads less like culinary herb garden and more like a meditation on green bitterness.
What makes Sushi Imperiale genuinely interesting is how it positions mint and caraway alongside neroli and jasmine—a clash of intentions that somehow coheres. The mint brings mentholated clarity rather than sweetness, whilst the caraway injects a distinctly spiced, almost fennel-like warmth that prevents this from becoming a simple kitchen-counter fragrance. Jasmine attempts to soften the proceedings, introducing a whisper of floral roundness, but it's constantly undermined by the woody architecture beneath: a trinity of cedar, teakwood, and vetiver that provides an almost architectural framework rather than comfort.
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3.9/5 (180)