For François Henin, vanilla has always been the ultimate tool of seduction. Vanilla is universally recognized as an irresistible enticement to devour. This vanilla is a dynamic wonder. As dark and pearlescent as the black granules that fill vanilla beans, vanilla is, on the one hand, so sweet it’s tart and slightly herbal. Simultaneously, the vanilla of Insulo is a nebulous, floating structure, a creamy puff of air that synesthetically ties into the warm tones of gold, yellow and beige. In this gourmand environ, jasmine is both an invisible and utterly earthen force. Though there’s nothing indolic about Insulo initially, jasmine’s fruity energy teeters on the precipice of bittersweet, bodily ripeness once applied to skin. The enigmatic musks that ground Insulo are similar to jasmine; they teeter between tangy freshness and a pungency that recalls dark, hidden corporeal spaces. Eminently edible, don’t be surprised if Insulo inspires a feeding frenzy.