Princess
Fragrance notes
Character
Water lily and apple open watery and crisp, apricot and mandarin orange giving it a light fruitiness before the heart turns tropical.
Dark chocolate is the unusual move here, paired with guava and tiare flower, reading more like cocoa powder than a candy bar, dusty more than rich. Ilias Ermenidis and Harry Fremont created the blend in 2006, working chocolate into a fruity floral rather than a straightforward gourmand.
Tuberose adds a creamy white-floral core, and vanilla and amber in the base keep the sweetness warm without pushing it toward heaviness. That vanilla and amber sit close to the skin, quiet and personal, holding only an average persistence before they fade into something faint. Woodsy notes add just enough structure that it never collapses into pure sugar.
Spring is its natural season, worn during the day when the fruit and chocolate feel playful, not dense. It is an easy, youthful fragrance for a soft gourmand without heavy vanilla or caramel, chocolate treated here as a light dusting, not the main event, and apple and apricot doing more of the actual work up top.
Smells similar
Built from the same materials — ranked by how unusual the shared notes are, not by how many.
