In the fields of Grasse, France, six generations of the Mul family have cultivated the flowers essential to Chanel No. 5. The farm, known as Le Petit Campadieu, produces the May rose that gives the perfume its distinctive honeyed scent. Joseph Mul, a fourth-generation member, has worked the land since childhood alongside his parents and grandparents. Today three generations continue the tradition, including his son-in-law Fabrice Bianchi and granddaughter Marika Bianchi. Marika returned to the farm after a period in consulting, drawn back by the familiar environment of her youth. A parallel family line exists in the perfume house. Olivier Polge, the current in-house perfumer at Chanel, followed his father Jacques, who held the role for 37 years. The younger Polge created several well-known fragrances before and after joining the brand. In the 1970s, many producers in Grasse closed or relocated due to real estate pressures. Chanel formed a partnership with the Muls to secure the quality of its key ingredients. The fragrance, launched in 1921, relies on rose, jasmine and ylang ylang. The centifolia rose contributes a rich, velvety note with honey undertones. Bulbs are lifted each winter, cleaned and replanted in spring, with flowers harvested in the cool early morning.
