To quote from When Harry Met Sally, “We’ll have what she’s having.” ‘She’ being Estée Lauder Companies’ SVP of Fragrance Development Trudi Loren, and ‘what’ being absolutely whatever she’s putting on her skin. The pictures speak for themselves; to look half as good as Loren at any age would be a great…great achievement. Loren also embodies everything New-York-Power-Woman, so though we hate to use the phrase ‘girl crush’ we sort of have one this week. Whether it’s what she’s eating, applying, or moisturizing with (La Mer, by the way), we thought her tips were a must-read. Ladies, listen up…
From start to finish, what would be your ideal food day?
I am a vegetarian; technically a pescetarian with a strong discipline to eat healthy although I have been known to slip and eat potato chips every once in a while (they are like crack to me!). To start the day, greek yogurt and a cup of coffee with milk, no sugar. For lunch, a salad with mixed greens, beans, and avocado. Raw almonds for a snack, and for dinner, usually fish (I love salmon in all forms: raw, cooked or smoked) and vegetables with a glass of red wine. A piece of dark chocolate finishes the day.
What are your morning and nightly beauty routines?
In the morning, I rinse my face and apply La Mer. I am a La Mer junkie and use the eye balm, Crème de la Mer and sunscreen. At night, I wash my face thoroughly and apply Renova topped with either La Mer or prickly pear oil from Morocco.
Do you remember your first perfume? What was it?
My very first fragrance was Love’s Green Apple. Everyone else was using Love’s Baby Soft, but I preferred the Green Apple, which was more light floral than powdery.
A scent you’ve used since your teen years that you still love…
I started using Rive Gauche by YSL when I was thirteen and it still brings back wonderful memories. In retrospect, I had very sophisticated taste as a young teen!
What parallels do you see between food and fragrance?
The parallels between food and fragrance are endless. You would not be able to totally enjoy food without the sense of smell to discover the nuances of gastronomy. In fragrance, we use the oils of spices and herbs in creations, and associate scents with food, wines and fine spirits to describe them when speaking with non-olfactive people.
If you could bottle one ingredient that hasn’t been bottled, what would it be?
I would love to bottle the scent of Linden Blossom in the air on a June night at dusk. It is the most amazing and intoxicating scent that is not easily reproduced in a liquid fragrance. I have yet to smell one, which captures the scent in its truest form.
What products won’t you travel without?
La Mer, concealer, mascara, and lip balm – these are the necessities; above and beyond these products is all icing.
How do you practice beauty from the inside out?
I am a very healthy eater, steering away from processed foods (the down fall of American nutrition), and drink copious amounts of green tea throughout the day. I am also an avid walker and yoga practitioner; keeping the blood circulating is very important.
Are there scents that are best for health? What are they and why?
It is generally understood that certain aromas help in feeling refreshed, energized or relaxed: Citrus notes such as grapefruit for energizing and lavender for relaxation, but the science behind these is not well known.
Your favorite food smells…
Truffles! And although I don’t eat it, I love the smell of bacon coming from the morning street carts in the city.
What’s always in your bag?
Lip balm and fragrance.
Your ultimate power lunch spot…
What five things are always on your desk?
Blotters (smelling strips), samples of fragrances I am developing, a white jade feng shui bok choy to keep out negative spirits, a coaster made of a slice of sandalwood, and a picture of my family.
What are your favorite cities for food? What restaurants do you go to in each?
I love eating in Paris, London, and Florence. In Paris, I go to the Automobile Club de France on the Place de la Concorde with a good friend. It is very traditional French cuisine, but so steeped in history; it is fabulous. I was just recently in London, and ate at the Chiltern Firehouse, which was excellent. In Florence there is a tiny restaurant tucked in a side street called Cibreo at which the food is simple but heavenly.
Words to apply perfume by…
For romantic evenings, apply fragrance where you want to be smelled. For the office, a little goes a long way.
In the same vein as ‘what is the new black’ in fashion, what’s the new potato of fragrance?
Chypres; classic, authentic and sophisticated. These are fragrances that are making a resurgence due to beautiful raw materials (rose, jasmine with moss and woods) constructed to make a statement and leave a trail.
*Trudi Loren, photographed at Rouge Tomate in New York, NY by Danielle Kosann