Dries Van Noten par Frederic Malle fragrance notes
Head
- lemon, bergamot
Heart
- jasmine absolute, musk accord, saffron, patchouli
Base
- Santal Mysore, vanilla, ethyle maltol, sacrasol (sulfurol), Peruvian balm
Where to buy
Latest Reviews of Dries Van Noten par Frederic Malle

Warm milk, biscuits, lots of vanilla, sandalwood, balm and a little bit of patchouli.
Creamy, rich, cozy, thick, sweet, comfortable, sticky and sweet.
It smells of biscuits and warm milk. It is incredibly creamy and edible.
They have announced that DVN is going to be discontinued, so this looks like that DVN will be the first Frederic Malle to be discontinued.
Since it has been on my wish list for a long time, this information made me buy it immediately because I do not want to miss this masterpiece by Bruno Jovanović.
I'm not sure that there is better gourmand sandalwood than Dries Van Noten!
It smells like luxury.

So is there Mysore sandalo in here? my bottle is ancient as it was purchased on launch, so yes I would trust that it has, do the newer (dear I mention the dreaded B word) batches post Lauder? well considering the ethical difficulties now entwined with the glorious Indian wood I would imagine that they may have had to go a to a different country to secure it as many other houses have done too, and I also feel certain it has nothing to do with bottom line profit but ethical and responsible sourcing, so all the doubters and conspiracy theorists please take off the tin hats, sadly life is much duller and logical than is sometimes imagined! The quality of the E.D.P. collection remains outstanding - within the censorship parameters.
Anyway this is simply perfect for a chilly English autumn Sunday, cosy, warm and glam, and now pouring a glass of Glen Garioch to go with...
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4/5

Longevity could be an issue as it dissipates as rapidly as the pie would cool down. Perhaps that is the 'live art' part of it. Shame its at odds with the consumer. and suggests the arrogance of art for arts sake. That said its up to you whether you buy it.
I may well come back to you on this and update after I have field tested it!
For the moment:
Fragrance: 7/10
Projection: 7/10
Longevity: 6/10

I tried it in Libertys soon after it was launched a few years ago and I still have the lovely memories of that day (window shopping in Regent Street, dining in Soho & catching a train back home at Euston).
The blend of spicy notes & jasmine with vanilla is beautiful resulting in a dark chocolate accord laced in liquor.
I have now bought the fragrance to relive those wonderful memories...
Fantastic longevity!
Thumbs up!

When I initially wore this for the first tens of times I found it more pleasant and approachable than I do now on my 50th wear or so. I found this to be quite an interesting, comforting, sweet, and slightly plastic smell.
The more times I wear this the more I notice the dry and dusty smell - the less I notice the creaminess, the less I notice the pleasant sweetness, and I no longer find much signs of fruitiness. The scent has become a mostly sterile, plastic, dusty and sweet thing. I start to find this fragrance more challenging to wear and less of a comfort scent these days.
For a more approachable scent from Malle I'd go with 'Dans Tes Bras' or, if it is summer, 'Music For A While'. I also find those more interesting to sniff - although I will admit Music For A While is still my most recent Malle purchase.
Dries van Noten par Frederic Malle is something I'd pick to contrast with a wet autumn day.

My entree into contemporary perfumery was an immediate attraction to some of the oddities that are produced under the auspices of the category of gourmands. Certainly the major arcana of these scents are ruled by Angel, unparalleled in how well it works despite the improbability of the deliciousness of honey-vanilla-cocoa giving way to a sour patchouli and musk that's seriously off yet powerfully addictive to some noses. Other obvious gourmand powerhouses: Lutens, some from By Kilian, Lolita Lempicka, Annick Goutal's maple-curry Sables.
When Frederic Malle brought on Bruno Jovanovic to pay homage to the Belgian brilliance of Dries van Noten in a perfume, Jovanovic aimed for an internalization of the guiding principles of the house. Dries van Noten's fashion designs rework archetypes with a cerebral acumen that can be mistaken as casual at a glance. The garments and ethos are suffused with extravagant floral designs in luxurious textiles, recollections of uniformed boys at school, bursts of colorful intensity. Models on their runways appear dapper and daft, eccentric for sure but uncompromising in elegance.
Dries van Noten par Frederic Malle, 2013, is sandalwood dressed in finery possessing a full-mouthed edibility. Trim, tailored notes are punctuated by flounces of heavy doses that hold onto skin for hours. Saffron infused rice is my first impression, as if it were a cake, bite-sized, amidst a tasting menu with spiced biscuits and creamy woods like yogurt covered pretzels. These morsels behave magically like those petit fours that Alice consumed to grow gargantuan. DvNpFM is one of those scents that intensifies on my skin, more effusive a couple of hours in than at it's start. The question this work posits isn't why would I want to smell like food?' but rather a curiosity in what happens when notes are assembled from flowers and flours, when an elaborate feast, an intricate tapestry, and a place and time (Antwerp, dessert course) are evoked.
It's not that I don't smell what people mean when they say this conjures cinnamon spiked sugar cookies. Yes, all the constitutive elements of such a thing are present, but if that was the perfume's sum total I would be bored. Instead hints of wood polish and fur, a trace of smoke from a clove cigarette, and similarly louche suggestions run the length of the scent. It's not clear to me what forms the doughy rubber sensibility at DvNpFM's center, but it's seductive and profane.
Like good gourmands do, this fragrance admits to willful cannibalism. Saturn's son's birthday wish–blowing out candles on a cake–is to be devoured by his father just as Goya fantasized. The channels between nose and mouth are celebrated rather than distanced. Oral fixations, the incorporation of the milky good breast, opting to eat in or eat out: Dries van Noten shares its special menu items, saffron gilding, jasmine cream, Hannibal's connoisseurship. Pretty as a picture. Good enough to eat.
Musk and vanilla makes an awesome digestif. Here it's the olfactory equivalent of an amorous amaro or an Amantillado sherry; trust in its sweetness is sorely misplaced; heady, heavy, a bit much, easily autumnal, filling, intoxicating.
As it's known to do, the vanillic base outlasts all the other revelers. The contours of this scene is traced in fragile caramel remnants. A monster has been sated. It's designer waistcoat puffed open. Crumbs along its lips.
