Guerlain perfumer talks Arab perfume traditions in Riyadh 

Thierry Wasser is the in-house perfumer of French luxury beauty brand Guerlain. (Supplied)
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Updated 29 November 2024
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Guerlain perfumer talks Arab perfume traditions in Riyadh 

RIYADH: Thierry Wasser, the in-house perfumer of French luxury beauty brand Guerlain, sat down with Arab News on a recent visit to Saudi Arabia to talk all things fragrance at the reopening of the flagship Guerlain boutique in Riyadh Park.

The perfumer shared his insights on the differences between typically Middle Eastern scents and their European counterparts and even touched on his previous visit to Taif in the Kingdom, which is famous for its distinct roses grown at high altitudes.

 

The perfumer shared his experience of visiting Taif’s 1,800-meter-high Al-Sarawat Mountains, home to the Taif Rose variety, saying “It's a zig zag when you go … sometimes you have a place you don't expect the altitude to be so high.”

 

 

With more than 200 perfumes to his name, the perfumer revealed his favorite scent as Habit Rouge by Guerlain, an oriental woody perfume with notes of earth, warm leather, and the forest, launched in 1965 by the iconic Jean-Paul Guerlain.  

“It's like a shining armor. It was a disguise of a man, a manly, masculine disguise. It shaped me. My attitude changed … I kept it all my life like a lucky charm,” he said. 
Wasser's journey with the brand began in 2008, when was appointed as the first non-Guerlain family member to be the in-house perfumer of the storied house founded in 1828. 

 

 

“When you manufacture and source it, you get intimate with the formula and the fragrance from your predecessors and you are responsible for the integrity of them,” he said.

Wasser learned fragrance is typically applied on clothing in the region, as opposed to directly on the skin, which is common practice in Europe. 

“So I changed my approach and I made all my trials on cotton handkerchiefs,” he explained.

The fragrance house's iconic bee emblem reflects a commitment to sustainability. In 2021, Guerlain became one of the first luxury houses to join the Union for Ethical BioTrade and initiated a verification process for 50 natural ingredients.

“Sustainability is not exactly a marketing tool or communication tool, it is a state of mind,” Wasser said.

*This article was updated on Nov. 29, 2024, to correct quotes by Thierry Wasser.


Where We Are Going Today: Forn Wa Saj in Riyadh and Jeddah

Updated 12 December 2025
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Where We Are Going Today: Forn Wa Saj in Riyadh and Jeddah

If you live in this part of the world, then you know exactly what it feels like to wake up on a Friday morning with your friends or your family yearning for a good manoosha and a cup of hot karak tea. Choosing the right place, however, can be quite the task.

With so many manaeesh restaurant options on the market, it gets difficult to differentiate between the good and the bad, the classic traditional and the “modern twist” that is just trying too hard.

Forn Wa Saj, in both Riyadh and Jeddah, is somewhat in between.

They have your classic akkawi, zaater, lahmah bel ajeen and others, but they also include some wildcard house specials such as a pesto halloumi, pepperoni and even a pumpkin spread.

Their lahmah bel ajeen is a great option; it is flavorful and contains just the right amount of tanginess.

For zaatar fans, its flavor is good — perhaps the zaatar labneh would have been a better option.

For the house specials, there were some hits and misses. Esh albulbul (mixed cheese with labneh and honey) is for sure a success. The balance of sweet, creamy and slightly salty is excellent.

Both the musakhan and falafel manaeesh are pretty good but could use some minor adjustments — the musakhan is great quality chicken but you might wish for a bit less tanginess, and the falafel just need more falafel.

Overall, Forn Wa Saj is a good choice for your weekend breakfast. It may not blow you away but will leave you satisfied.

The portion sizes are pretty generous, and although the prices are a bit high, they are average among the more “modern” manaeesh restaurants.