Praline de Santal is a fragrance that wraps around the skin like a warm, soft blanket. Created by Pierre Guillaume, it blends the cozy sweetness of praline chocolate with the creamy depth of Mysore sandalwood to form a scent that feels both delicious and sensual. It’s a contrasting clash of opposite forces.
From the first spray, it feels inviting and promising. The opening is rich and nutty, like toasted hazelnuts or almonds coated in sugar, and it melts slowly into a creamy, slightly milky heart, where the praline turns softer and less sugary. Think of a warm dessert, but one that never gets too heavy or sticky. There’s a hint of spice here too, giving the scent a soft pulse of warmth.
However, what really sets this fragrance apart is the sandalwood. It’s not a typical lactonic milky sandalwood. Instead, it’s rare, authentic, and masterfully processed, reminiscent of the original soap of Mysore sandalwood. It’s silky, clean, and slightly sweet, bringing structure to the gourmand notes without ever becoming dry or powdery. The sandalwood acts like a savory edge, cutting the sweetness of a savory dessert to create a balance of taste and pleasure.
The scent settles and becomes soft and comforting, with the praline gently fading into a sheer, milky wood note. It sits close to the skin, like a memory of something sweet and familiar. The overall impression is cozy but polished, indulgent but never loud.
Praline de Santal is a scent that feels wearable all year round, though it’s especially comforting in cooler weather. It’s the kind of fragrance that works both as a quiet luxury and a personal comfort.
In a world full of loud and flashy scents, Praline de Santal is a quiet delight. A perfume that wears like a soft cashmere sweater and tastes like a warm praline melting on the tongue — never too much, always just right.
Hazelnut Praline
$55.00 USD
Hazelnut Praline by Theodoros Kalotinis is a fragrance for Women & Men. A fragrance as irresistible as the first spoon of creamy praline. Inspired by the authentic recipe, it begins with golden sugar slowly caramelizing over roasted hazelnuts, melting into a smooth, velvety paste… read more
