Crème des Crèmes Paris
This water is of incredible delicacy and finesse. It is aimed at lovers of white flowers.
We fell in love with the pink grapefruit and jasmine tart from Chef Sophie de Bernardi as well as her dark chocolate bar flavored with Jasmine.
- J asmine Grandiflorum and Sambac flower water (hydrolat)
obtained by steam distillation
In a cool, dry place away from light and a heat source.
Allergens present or in traces nuts, sesame, peanuts
Amber glass dropper bottle in its fabric pouch = 100ml