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Reviews of Eau Duelle ![]() Jermel United StatesShow all reviews | Hands down my most favorite fall scent. I love the spicy opening which greatly compliments the sweetness of the vanilla. I was actually saving for sublime vanille by Creed which is also beautiful. However, Eau Duelle is more affordable and (in my opinion) slightly better. 13rd August, 2011. (Last Edited: 8th September, 2011.) |
| odysseusm CanadaShow all reviews | Notes according to the Diptyque site: cold spices, black frankincense, vanilla. 3rd August, 2011. |
| riso United StatesShow all reviews | The dry down reminds me of Barbara Bui Le Parfum. Soft skin vanilla scent. Nice! 27th July, 2011. |
| sherapop United StatesShow all reviews | Diptyque EAU DUELLE is a somewhat sweet floriental. Pretty inoffensive but also not very thrilling. I wore the liquid edt both yesterday and this morning, and I have now applied the solid perfume. Yesterday's wearing was, I have to say, entirely forgettable. I didn't even notice what I was wearing for most of the day. I'm finding the solid perfume quite a bit more appealing. It's less sweet and more incense-y and I find it more oriental and less sugary than the edt. 24th July, 2011. |
![]() The_Cologneist United StatesShow all reviews | Awesome! I truly love Eau Duelle, and its simplicity. The notes I get in this are vanilla, woods, incense, vetiver, vanilla, and woods. Oh ya, and vanilla! 9th July, 2011. |
| nukah11 NetherlandsShow all reviews | I definitely get the duality in Eau Duelle. However, I expected the scent to be balancing dark/intense vs. bright/open. Instead, Eau Duelle turns out two be two different types of gourmand on me. There's the vanillic cookie-dough on the one hand, not too sweet, but soft and very comforting. On the other hand there's a more savoury character, which I initially found hard to identify. First I though: roasted nuts. And then it hit me: it smells like roux! Roux is the french butter-and-flour base of many classic sauces. You melt butter, add flour, mix this and bake it a bit before you add a liquid. The stage where you 'bake' the roux-mixture is what I was reminded of. 3rd May, 2011. |
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Moscow30
wore this 1 week ago