INSULINE SAFRINE

Saffron Liquor • Saint-Honoré Pastry • Praline • Sandalwood

€290

Format 45ML

An excessive gourmand wrapped in tension. Insuline Safrine reveals a decadent liquid saffron opening with leathery undertones, layered over Saint-Honoré pastry, Madagascar vanilla, and a praline Australian sandalwood. Notes of orange blossom and spiced essences melt into a velvety overdose of indulgence : refined and radical at once.

A sensual rebellion disguised as dessert. Insuline Safrine is an ode to excess—where pleasure is no longer a reward but a form of resistance. Like velvet over fire, it captures the provocative delight of surrendering to too much. A hedonist’s manifesto, both seductive and unapologetically assertive.

This fragrance ages over 12 to 16 weeks, followed by a 4 to 6 week maceration. It is also treated with Vibrage, our patented ultrasonic process that refines the formula’s internal balance, smoothing interactions between woods, spices, and resins.

Each fragrance is composed in France using ethically sourced and biodegradable materials of the highest grade. When available, the flacons are created from borosilicate glass, each one unique, then hand finished with surgical precision. The case is a silver origami shell, laser etched and fitted with a magnetic Zamac cap. Every detail speaks of discipline, intention and permanence.

ALCOHOL DENAT., PARFUM (FRAGRANCE), Tetramethyl acetyloctahydronaphthalenes, Hexamethylindanopyran, ETHYLHEXYL SALICYLATE, BUTYL METHOXYDIBENZOYLMETHANE, BENZYL SALICYLATE, VANILLIN, LIMONENE, COUMARIN, PINENE, CITRUS AURANTIUM PEEL OIL, Pentaerythrityl tetra-di-T-butyl hydroxyhydrocinnamate, BENZALDEHYDE, CITRUS AURANTIUM BERGAMIA PEEL OIL, CITRUS LIMON PEEL OIL, EUGENIA CARYOPHYLLUS OIL, SANTALOL, EUGENOL, EAU, LINALOOL, LINALYL ACETATE, FARNESOL, CINNAMOMUM ZEYLANICUM BARK OIL, ALCOHOL, BETA-CARYOPHYLLENE, TERPINEOL, CINNAMAL, ANISE ALCOHOL, ALPHA-TERPINENE, Tris(Tetramethylhydroxypiperidinol) citrate, TRIMETHYLCYCLOPENTENYL METHYLISOPENTENOL, EUGENYL ACETATE, CITRAL, TERPINOLENE, CI 14700
Alcohol content: 79,2% vol.
Ingredients may be subject to change. Please refer to the packaging.

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WORD OF THE PERFUMER

Claire Liégent

''I conceived Insuline Safrine as an olfactory mille-feuille, inspired by iconic Parisian delights. Each note bursts with heightened sensory intensity. It's an olfactory feast, balancing abundance and excess, without the slightest restraint.''

Claire Liégent rejected the metallic, the medicinal, the expected. She pursued saffron as intoxicant. Her accord renders the stigma crystallized, caramelized, threaded with honeyed light.

The Saint-Honoré is architecture: choux upon choux, caramel threads, crème. To translate it into scent, Claire Liégent chose abstraction over imitation. The memory of pâtisserie, not the taste. Spun sugar cooling. Visual architecture rendered olfactive.

Orange blossom absolute: narcotic, heavy with white petals at peak bloom worked into a caramelised cristalline light.

Piedmont hazelnuts, roasted until the oils rise and the sugars caramelize. This is praline as the French understand it: not candy, but craft. The noisette is pushed to its golden limit, then frozen in that moment of perfect transformation.

Wooden driftwood piece on a black background

Australian sandalwood meets the burnt-sugar edge of praline. The wood itself is creamy, dense, slower to reveal than its Mysore counterpart. Claire Liégent roasts it conceptually. Pushes it toward hazelnut territory.

Not cassia. Ceylon. The distinction matters. Where cassia burns, Ceylon glows. Its heat is refined, almost citric, stripped of aggression.

Claire Liégent rejected the metallic, the medicinal, the expected. She pursued saffron as intoxicant. Her accord renders the stigma crystallized, caramelized, threaded with honeyed light.

The Saint-Honoré is architecture: choux upon choux, caramel threads, crème. To translate it into scent, Claire Liégent chose abstraction over imitation. The memory of pâtisserie, not the taste. Spun sugar cooling. Visual architecture rendered olfactive.

Orange blossom absolute: narcotic, heavy with white petals at peak bloom worked into a caramelised cristalline light.

Piedmont hazelnuts, roasted until the oils rise and the sugars caramelize. This is praline as the French understand it: not candy, but craft. The noisette is pushed to its golden limit, then frozen in that moment of perfect transformation.

Australian sandalwood meets the burnt-sugar edge of praline. The wood itself is creamy, dense, slower to reveal than its Mysore counterpart. Claire Liégent roasts it conceptually. Pushes it toward hazelnut territory.

Not cassia. Ceylon. The distinction matters. Where cassia burns, Ceylon glows. Its heat is refined, almost citric, stripped of aggression.

MAIN NOTES

Sacred Flowers.

Orange Flower Water Absolute is sunlight with a spine: a bright, aqueous floral threaded with pith-bitter light. In pastries and tea it doesn’t add sugar, it edits it, lifting syrup into air, drawing a clean contour around honeyed weight. On skin it keeps gourmands from glazing over.

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ARTISANAL MARVEL

Beyond Glass

Laboratory-grade hand polished borosilicate glass. Thermal shock resistant. Absolute transparency. Zero distortion.

NEODYME SYSTEM

Beyond Metal

N52 neodymium magnet. Extreme holding force, perfectly fitted, for excellence.

Close-up of a metallic bottle cap with a brand logo on a light gray background

OUR COFFRET

Silver Origami.

Silver-embossed board, satin-grain, cut with absolute precision. Cardboard edges left raw, masses tinted for recyclability. It opens in silence, sealed by an unseen magnetic clasp.

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