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Top Review
62
Lightning commentary: The baker has called!
STATISTICS
As of today, Cuir Beluga is the second most popular fragrance on Parfumo in the unisex segment, with 721 reviews and a score of 8.7. This surprises me a little bit, because I'm still sitting firmly on my chair despite intensive testing. But beautiful I find this Guerlain too. Although I'm basically a fan of olfactory coeducation, I'm also a little surprised by the classification as unisex, as I find Cuir Beluga to be decidedly feminine. That see others similar to me, because the fragrance has here 2/3 female owners.
CHARACTERISTICS
Cuir Beluga is as warm as an evening in front of the crackling wood fire in the open fireplace, wrapped in a Snoopy cuddly blanket, the feet on a sheepskin and in wool socks knitted by the muhme herself.
Its olfactory color is as gleamingly golden as, well, as the designers at Guerlain made it on the outside. The One Million Gold Bar is a piece of street dirt by comparison.
It's as gourmand as the annual production of vanillin sugar by a Dr. Oetker factory after it was forced by executive order, due to the pandemic, by the Federal Minister of Cake to produce an additional 100 million cans of vanillin sugar from another manufacturer under license as well. Or like a creme brulee the size of the legendarily sawed Maple Leaf coin from Berlin's Museum Island. Or like... well, you'll read about that in a moment, if you don't already turn off your computer and run to the fridge.
ANALYTICS
Suede and aldehydes lounge more like this, nose-drilling on a bench in the corner, throwing in a note now and then. The rest of the scent notes are deadpan plausible.
CRITICISM
Although Cuir Beluga is not my style and I do not necessarily wish that the ladies of my near field smell like this, I think that Olivier Polge has presented here a high-quality and special, clean and clearly knitted fragrance that has become so famous, and not without reason. If you are interested in fragrances and an even minimal weakness for nose sweet stuff comes to it, there is really no way around a test.
The exorbitantly high ratings in the durability and limited also in the projection I consider a mass suggestion, which is rooted in the consideration: If I've already spent so much on it, must be the but strong. In the quantitative notes I classify CB decidedly not as a high performer.
HISTORICS
Who hasn't heard scent reports of the sort, "This scent reminds me EXACTLY of the smell of the tennis balls my cousin used to rhubarb on our summer vacations together at a small guesthouse in Crete from 2007-2013." This is actually a brilliant way of telling a story, but since Proust is already dead, the madeleines have long since all turned to mush in the tea, and it is above all things an ironclad rule that scent reminds NOBODY other than the author of the comment of the tennis-playing cousin in Crete, I try to avoid this literary figure in my comments as much as possible.
In this case, however, while claiming emergency permission, I must mention that one reason I could never wear Cuir Beluga is that the scent brings back to my nose EXACTLY the (objectively) best cheesecake in the world, the one my maternal grandmother (at least one reader knows her four first names) used to bake for my birthdays.
As practical compensation for having to endure this useless information, there is the recipe attached. It should be noted that when I bake it again, I always have the problem that the cheesecake mixture decompensates during the baking process, so that the cake is American-Cheesecake-like in the middle, anyway, which it is not supposed to be. I can no longer ask the departed ancestor what I'm doing wrong. Hints are therefore gratefully received.
APPENDISTICS
100g margarine
75g sugar
1 packet vanilla sugar
1 egg
150g flour
1 level spoonful of baking powder
stir with a mixer.
500 g low-fat quark
250 g cream quark
180-200 g sugar
½ packet vanilla sugar
3 drops of lemon flavour
2 drops bitter almond flavor
3 egg yolks
mix and lastly
3 egg whites beaten to firm snow
1 packet cheesecake aid
plenty of sultanas
a little milk
fold in.
Line the bottom and sides of a greased springform pan with the batter, pour in the curd mixture.
On top as a glaze, spread 1 egg yolk, whisked with a little milk.
Bake at 200 degrees for 1 hour. Use the knitting needle test.
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JamPetrarka
Bielwenass
BertolucciK
Carlitos01
K84
Itchynose
