Bottle drawn in the shade of the fragrance
Tonka Blanc
Eau de parfum · Alexandra Carlin
Tonka bean and orange blossom, around a surprising gourmand cauliflower.
- House
- L'Artisan Parfumeur
- Family
- Amber
- Perfumer
- Alexandra Carlin
- Year
- Not disclosed
Tonka Blanc belongs to L'Artisan Parfumeur's Potager. Alexandra Carlin drew on the desserts of great chefs and brought in an unexpected ingredient, cauliflower.
Its three key ingredients are cauliflower, as a gourmand, vegetal note, sweet orange blossom and tonka bean, with almond and hay accents. The house files it among both its fruity and its amber scents.
Fragrance notes
- NotesThe materials named
The house names its notes without sorting them into top, heart and base. Notes as published by the house. official source (new tab)
Main accords
Volute’s reading: the intensity of each accord.
- Gourmand60 / 100
- Amber50 / 100
- White floral45 / 100
- Vanilla30 / 100
Seasons
- Autumn
- Winter
Moments
- Day
- Night
Tonka Blanc in detail
L'Artisan Parfumeur, the Paris house founded in 1976 by Jean Laporte, gathers garden-inspired fragrances in Le Potager. Alexandra Carlin signs Tonka Blanc there, conceived like a chef's dessert around a vegetable, cauliflower; the house files it among both its fruity and its amber scents.
The house publishes three key ingredients, without sorting them into stages. Cauliflower, as a gourmand note, brings a milky, slightly nutty softness. Sweet, honeyed orange blossom lights it up. Tonka bean, with almond and hay accents, wraps it.
Tonka Blanc is worn in autumn and winter, by day or in the evening. It is a surprising yet gentle gourmand, for those who like tonka without too much sugar. It suits a winter afternoon as well as a dinner.
Three amber fragrances in our catalogue share its orange blossom: Tolu by Ormonde Jayne and Zafferano by Acqua di Parma also pair it with tonka bean; Althaïr by Parfums de Marly likewise rests on orange blossom.
Text written with the help of AI, based on official information from the fragrance houses.


