Dress your interior with this Bouquet Perfumed The 13 Desserts which will diffuse subtle fumes continuously.
It is the eve of Christmas and all the guests are gathered together in joyful, eager and fervent anticipation, both young and old. The thirteen desserts of Provençal tradition are placed on the ancient oak table. It is a sight to behold before it is a feast for the taste buds. The oriental and exotic fruits and spices meet the Mediterranean flavors. In this whirlwind of tastes and scents, candied orange, nutmeg and star anise dance the fandango with vanilla, cinnamon and tonka bean.
This perfume turns indulgence into a feast. Top notes: Ginger. Musk nut. Confite orange
Heart note: Star anise . Cinnamon . Pine
Base note: Vanilla . White Honey . Tonka Beans
This perfume turns indulgence into a feast. Top notes: Ginger. Musk nut. Confite orange
Heart note: Star anise . Cinnamon . Pine
Base note: Vanilla . White Honey . Tonka Beans
MODE OF USE
To encourage the use of your Bouquet Parfumé, you must:
Remove the cap.
Soak the willow stems in the perfume.
Once the rattan stems are impregnated, the fragrance will diffuse continuously and delicately perfume the atmosphere of your interior. For a more intense diffusion of the fragrance, it is recommended to turn the rattan stems regularly.
Remove the cap.
Soak the willow stems in the perfume.
Once the rattan stems are impregnated, the fragrance will diffuse continuously and delicately perfume the atmosphere of your interior. For a more intense diffusion of the fragrance, it is recommended to turn the rattan stems regularly.
