THE REBEL DINING SOCIETY
To launch the new Haagen-Dazs flavour, Mint Leaves & Chocolate, we created the Haagen-Dazs Sensory Lounge.
Guests were wowed by a range of culinary spectacles, deconstructing the ice cream’s raw ingredients and creating visual curiosities such as edible mint clouds and floating chocolate bubbles.
We also collaborated with perfumer Louise Bloor to create 2 fragrances using the same ingredients in the ice cream.
Our sensory team interviewed each guest at the start of the evening to create their ‘sensory profile’, which determined which personalised mint or chocolate perfume they received at the end of the evening.