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Interparfums FY 2022: record earnings as operating profit soars 33 percent

THE WHAT? Interparfums has reported its results for the 2022 fiscal year. The fragrance giant recorded record earnings for the full year with net income up 40 percent on 2021’s figures and sales rising 26 percent to €706.6 million. THE DETAILS The company noted that it had extended its partnership with Montblanc until December 31, 2030 and, subject to the General Meeting’s ratification, hit its goal of achieving gender parity on its board. THE WHY? Philippe Benacin, Chairman and CEO, commented, “Against the backdrop of a turbulent economic and geopolitical environment, our sales and earnings continued to grow in 2022. In 2023, although many uncertainties still exist, this positive momentum should continue with sales expected to reach €750 million, driven by the continuing appeal of our brands for consumers in a global perfume market that remains buoyant.” The post Interparfums FY 2022: record earnings as operating profit soars 33 percen...
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What Even Is a Vol-Au-Vent, As Seen on the ‘Great British Baking Show?

What Even Is a Vol-Au-Vent, As Seen on the ‘Great British Baking Show?

Somehow, even pastry week managed to sneak in a technical challenge that didn’t involve baking, continuing the theme of this season of Great British Baking Show. But while this theme often brings delicate and stylized pastries that tend to put some contestants at a disadvantage, this week’s signature challenge gave everyone a decent chance to show off their puff pastry chops by making sweet vol-au-vents. The simple pastry, which is as much an edible serving dish as it is a specific recipe, offers an open-ended, kick-up-the-creativity opportunity for the final five remaining tent-dwellers.

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These days, the vol-au-vent and its mini-sized sibling, the bouchée à la reine, most often show up as small, savory appetizers filled with any sort of cream-sauced meat or vegetable. The name of the dish means “flying in the wind” which doesn’t refer to the bakers’ chances blowing about in the tent, but rather to the lightness of the pastry, which is usually shaped like a pot with a lid: round, hollowed out, ready to be filled. Unfortunately, it is often less “flying in the wind” and more “leadenly glued to an hors d’oeuvres tray,” but that’s beside the point.

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