St Regis Hotels & Resorts unveiled Caroline’s Four Hundred, the brand’s first-ever bespoke scent, in the Middle East.
The unveiling was done at an exclusive scent dinner at the newly opened St. Regis Dubai in Al Habtoor City. Hosted by St. Regis together with Carlos Huber, the creator of Caroline’s Four Hundred, the gastronomic experience was curated by scent critic, Chandler Burr.
“Scent has the rare ability to transport us to another time and place in the most intimate way,” said scent designer and Arquiste founder Carlos Huber. “It has been an honour working with St Regis to capture the brand’s rich history and its modern sophistication in one olfactory experience.”
Stephane Buchholzer, culinary director of Al Habtoor City worked with Burr to combine the fine dining with the olfactory arts in a seven-course feast. During the interactive dinner with 40 VIP guests, Burr introduced the respective perfumes that inspired each of the gastronomic creations.
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The evening commenced with a cocktail reception at the St Regis Bar where the top Arquiste perfumes were interpreted as canapés featuring key ingredients from them.
This was followed by a sensory dinner where guests sampled creations including parmesan cassonade amuse bouche, smoked Scottish sea trout and slow-roasted Wagyu beef tenderloin. Each item was prepared with raw gourmand materials used in the making of Caroline’s Four Hundred such as mandarin peel oil, peach essence, rose absolute, clove absolute and sweet date essence.
The St Regis Dubai Scent Dinner marks the launch of Caroline’s Four Hundred across all four St Regis properties in the United Arab Emirates and Qatar. The St Regis fragrance will be featured at all of the luxury brand’s hotels and resorts around the world and will be retailed as a candle beginning today, followed by a room spray in spring of 2016.
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