Jousset

Jousset, which trades as Jousset Parfums, is a French niche fragrance house founded in 2020 [1]. It is built around a single idea the company calls Ultra-Gourmand: perfumes that aim to smell almost edible, drawing on pastries, coffee, caramel, nuts and chocolate rather than the flowers and abstract accords of conventional perfumery.

The house was started by Jimmy Bodin, a self-taught French perfumer, with his partner Melis Bodin [2]. Bodin composes the fragrances while Melis Bodin handles creative direction. The brand remains active: its production is described as handcrafted in France, and new releases continued through 2026 with a line called Les Mignardises [10].

According to the company, Jousset began "with a question" — "Why should perfume smell 'beautiful' when desire doesn't behave that way?" Rather than analysing petals and molecules, the founders say they set out to capture a feeling: warmth, comfort and desire, expressed through the textures of food.

The name carries a personal history. Jousset is a tribute to Jimmy Bodin's mother, from whom, the company says, he inherited his interest in scent; his father's love of craftsmanship is described as the foundation of the brand's approach [4]. Retailers describe Jimmy Bodin as the in-house perfumer and Melis Bodin as creative partner and co-founder [3].

There is some disagreement about where the brand first appeared. The brand site presents Jousset as French — "handcrafted in France" — and the founders are French, which several retailers reflect in calling it a French perfume house [1]. Fragrantica, by contrast, records the debut as 21 March 2020 in Switzerland [5]. Retailers note that production was later relocated to France, "into a brand-new independent atelier" [2], which fits an operating history that settled in France over time.

Jousset positions itself in niche perfumery, and one retailer describes it as "the first ultra-gourmand brand" in that field [4]. The house rejects the idea that a fragrance must smell conventionally pretty, chasing instead pleasure and indulgence through scents that behave almost like food. ParfuMaria summarises the approach as "almost-edible perfumes composed with precision, power and a joyful sense of indulgence," balancing sweet, creamy facets against fruits, spices and woods over amber and musk.

The work is presented as artisanal. The company says its extrait de parfum are handmade with a concentration of roughly 28.5% to 33.5%, higher than standard market levels, and that each composition is left to mature far longer than usual — two to three months of maceration against the few weeks more common in the trade [2].

The brand's signature is its trademarked Ultra-Gourmand concept, which it presents as a new category of perfume rather than a single product. Jousset describes these fragrances as built to smell intensely realistic and rich, using aroma molecules such as pyrazines and natural acids to recreate the depth of pastries, coffee, caramel, nuts and chocolate.

Across retailers, recurring titles include Accident à la Vanille, Ciao Bello Pistachio, La Tarte Tatin, Le Gourmand and Gourmand Bakhoor. Parfum Exquis singles out Accident à la Vanille as representative of the house style [2]. The names lean openly into dessert and pastry imagery, in keeping with the gourmand direction.

On packaging, one retailer states that Jousset uses metal caps in place of plastic and recyclable packaging [4]. No third-party certifications are documented.

The fragrance media has covered the brand's releases. Fragrantica ran editorial news items on Jousset's summer editions [9] and on additions to the Les Mignardises line [10]. No formal awards are documented.

Jousset is active. It is a young independent house, founded in 2020, with fragrance launches continuing into 2026 and ongoing editorial coverage. The company states it has grown "from a question in 2020 to 300+ boutiques today" [1]; this figure comes from the brand itself and is not independently verified.