From perfume plants to food flavourings

It was following direct encouragement from chefs that SélectArome in 1984 began developing flavours specifically for the food industry. With solid experience from the perfume world and access to high-quality raw materials, the transition to culinary flavourings became a natural extension. Collaboration with restaurants and professionals in the kitchen has since been a key driver in the company’s development.

Specialized production environment in Grasse

In 2013, SélectArome built a new logistics and storage center in AromaGrasse – an industrial area dedicated to aroma and flavour production in the heart of Grasse, known as the world’s perfume capital. Here, production capacity and distribution infrastructure were optimized to handle increasing demand from both gastronomic and industrial customers.

The company expanded in 2019 with an additional 1000 m², providing space for more development projects and improved handling of custom orders.

Historical roots in aroma craftsmanship

The production of flavourings and aromas is far from a new phenomenon. Already in the Middle Ages, techniques such as distillation, extraction and maceration were used to produce essences for use in confectionery, baked goods and beverages. Examples include the use of mint alcohol in sweets, orange blossom water in brioche and rose water in fine confectionery.

These fundamental principles still form the basis of modern aroma production. SélectArome combines classical methods with modern technology to develop precise and stable essences that can be used in professional kitchens, in product development and in craft-based food production.

Application and relevance

For chefs and food enthusiasts, SélectArome offers solutions where flavour control and consistency are essential. Essences are used strategically in everything from desserts, glazes and marinades to beverages and specialized production, where natural flavour must be enhanced without altering texture or structure.

SélectArome makes it possible to work with precision and innovation – without compromising authenticity or quality.

“Cannot be done without in an experimental kitchen”

– Monsieur Grigo