Taking a cue from the designer perfume line’s Déliria fragrance, which features notes of toffee and apple, the first course of Nova Scotia Salmon incorporates citrus-cured apple and grain mustard. The second course includes guests’ choice of Atlantic Black Cod, served with carrots and roasted garlic fumet, or the Omaha Beef Tenderloin with smoked potato mousseline and Bordelaise syrup, both of which are inspired by the saffron, whiskey, lavender, and rose bouquet found in L’Artisan’s Skin on Skin.

— Los Angeles restaurant Patina is offering a Valentine's Day dinner inspired by L'Artisan Parfumeur's Explosion d'Emotion trio. Read more at Patina Partners with L’Artisan Parfumeur for Valentine’s Day Dinner at Haute Living.