Cour des Épices

Fine spices are wrapped up in the grandeur of balms. And what if the kitchens at the Château of Chenonceau still rang with the clatter of copper pots? The trunk of spices from the Orient would open up to reveal heady desert scents. Mild balms would be brightened with artemesia, while incense and myrrh – wise and eternal – would smolder until consumed amid swirls of sweet smoke.