Perhaps it came to mind because last weekend I was in Hershey, Pennsylvania, and you can’t go far there without chocolate heaving into view in one form or another. Then I started to hanker after a recently discontinued Guerlain, Iris Ganache, which yearning is sure to wind up making me poorer. I’m mystified by Iris Ganache’s appeal for me anyhow, since I’m the blogger who said she didn’t own any gourmands. Continue reading
The publishing mogul/poet Felix Dennis is blunt about it: “The problem with the great idea is that it concentrates the mind on the idea itself…But unless the idea is executed efficiently and with panache and originality, then it doesn’t matter how great the idea is, the enterprise will fail.”
It’s a nifty piece of wisdom, and has always struck me in regard to the grand old firm of Guerlain, whose business model for many years was less to create than to perfect.
You didn’t wear Guerlains for their startling uniqueness, because almost nothing of Guerlain’s was unique. You wore them for the quality of the materials used and for the careful handling of those ingredients. Guerlain’s execution was what shone through. The origin of the idea was not important. Caron might create, Coty certainly did, even Jean Patou from time to time produced creations, but Guerlain guerlainified, and the results were charming, very high quality, with a delicacy all their own. Continue reading