Amouage Dubai & Muscat

For Amouage’s Exceptional Extraits, Overture 41 and Decision 42, CHEFS’ by Lise Timmer created two bespoke jellies that translate the character of each fragrance into an edible experience.

Developed by chef Peter Gast and Jacqueline van Liere from the CBLT team, the creations explore the connection between scent, flavour and texture. Overture 41 inspired an amber-toned jelly with saffron, frankincense, rose water and edible gold. Decision 42 took shape in shades of grey, combining cardamom, bergamot, vanilla and frankincense.

Presented at the Amouage pop-up at Ounass in Dubai and as part of the Exceptional Tea Afternoons at Mandarin Oriental, Muscat, the jellies invited guests to discover the fragrances through a new sensory perspective.

From culinary development and production to presentation and coordination with the local teams, CHEFS’ by Lise Timmer brought Amouage’s creative vision to life through taste.