Chanel’s Grasse fields offer a glimpse behind the perfume-making scenes
With the beginning of the May harvest, Chanel’s Grasse fields in southern France reveal the secret of the house’s perfumes
![Chanel Grasse rose harvest with farmer Jospeh Mul with and in-house perfumer, Oliver Polge](https://cdn.mos.cms.futurecdn.net/gESuLTdvecPpXafqDeBSAg-415-80.jpg)
From Chanel No5 to Gabrielle Chanel to No19, Chanel perfumes are some of the most widely known on the planet. But what makes them special?
One essential, and little-known aspect, is the way they are made. Since 1987, the brand has worked with the largest flower producer in Grasse, the Mul family, to control every aspect of its fragrance production, ensuring that quality is never compromised in the creation of Chanel perfumes.
The history of perfumery in Grasse goes back to the 17th century, when it became popular to use the fragrant ingredients that thrived in the region’s rich soil for perfuming the leather gloves, boots and coachwork commonly produced in the area.
Gradually, fields of rose, mimosa, tuberose, orange blossom, lavender and violet spread throughout the Côte d'Azur. By 1921, when perfumer Ernest Beaux was designing No 5, it seemed only natural that the perfume’s main ingredient – jasmine – was sourced from the region.
Chanel’s fields in Grasse
Over the course of the 20th century, however, developers have put the future of Grasse flowers, particularly jasmine, at risk by buying up land and pushing out farmers who have been there for generations. In an effort to combat the destruction of these fields, Chanel purchased 20 hectares farmed by Joseph Mul, whose family has worked the land since 1840.
The ongoing partnership between Chanel and the Mul family means that the traditions of the region are safeguarded, and it also gives Chanel complete command over its fragrance formulations. Says in-house perfumer Oliver Poldge: ‘We are the guardians of Chanel formulas and we must make every effort to maintain absolute control over our ingredients.’
Spring is especially busy in the Chanel fields, when for three weeks only, the precious May rose is ready to harvest (fans of rose perfumes, take note). Early every morning a team of farmers go out and fill their burlap bags with the newly harvested flowers.
The flowers are then rushed to the extraction plant to be weighed before they wilt in the heat. Once weighed, they are immersed in three consecutive baths of intense solvent and distilled down to their absolute, the final concentrate used to create the fragrances that you purchase at the store.
Wallpaper* Newsletter + Free Download
For a free digital copy of August Wallpaper*, celebrating Creative America, sign up today to receive our daily digest of inspiration, escapism and design stories
It is an intensive and laborious process, one that, when you know about it, makes you more appreciative than ever to be wearing a Chanel perfume.
Mary Cleary is a writer based in London and New York. Previously beauty & grooming editor at Wallpaper*, she is now a contributing editor, alongside writing for various publications on all aspects of culture.
-
‘Hedonistic and avant-garde’: Rabanne’s Julian Dossena on the legacy of the chainmail 1969 bag
Paco Rabanne’s 1969 chainmail handbag encapsulates the late designer’s futuristic, space-age style. Current creative director Julien Dossena tells Wallpaper* about the bag’s particular pleasures
By Jack Moss Published
-
Postcard from Paris: Olympic fever takes over the streets
On the eve of the opening ceremony of Paris 2024, our correspondent shares her views from the streets of the capital about how the event is impacting the urban landscape.
By Minako Norimatsu Published
-
The Mercury Prize nominees for 2024 have been revealed
Charli XCX, The Last Dinner Party and Beth Gibbons are amongst this year's nominees
By Charlotte Gunn Published