100g (3.52oz) natural soap enriched with organic shea butter.
Made in partnership with château de Versailles©.
Promenades Galantes Grasse fragrance.
A Fleur-de-lys is embossed on each soap.
Our soaps and their packaging are 100% made in France.
La Savonnerie Royale is proud to announce its collaboration with the château de Versailles. This partnership, combining expertise and heritage, is an opportunity for Savonnerie Royale to promote its olfactory universe inspired by the perfumes fashioned at the court of Versailles.
What would the Château de Versailles be without its gardens? Promenades Galantes perfume pays tribute to the art and beauty of French gardens, an inseparable symbol of the Château de Versailles. With its notes of roses, lilac and jasmine, this delicate, flowery fragrance will transport you for a stroll through these marvelous gardens.
To obtain a luxurious high-quality product, we have crafted our extra-soft soaps in Haute-Provence, in the renowned artisanal tradition of Marseille soaps. Each bar is formed by pouring the pure vegetable-base into soap molds featuring an engraved fleur-de-lys.
INGREDIENTS : Sodium Palmate, Sodium Palm Kernelate, Aqua (Water), Parfum (Fragrance), Palm Kernel Acid, Butyrospermum Parkii (Shea) Butter*, Glycerin, Helianthus Annuus (Sunflower) Seed Oil, Rosmarinus Officinalis (Rosemary) Leaf Extract, Decyl Glucoside, Sodium Chloride, Tetrasodium Etidronate.
*Ingrédient issu de l’agriculture biologique / Ingredient from organic farming
The lists of ingredients found in the composition of La Savonnerie Royale's fragrances are regularly updated and are likely to change over time. Please refer to the information on the packaging of our product for the exact list of ingredients used in its composition.
Shea, in the sapotaceae family, comes from trees that grow naturally in the wild. Shea trees have a long-life expectancy and give off their fruit after their first fifteen years. Women in Burkina Faso gather the fresh and ripe fallen fruit between mid-June and mid-September. Once gathered, the almond is removed from the pulp, washed, cooked in boiling water and then sun-dried so as to extract the fat held within the almond, to make the butter. The sun-dried almonds are then crushed with a pestle, roasted and brought to the mill for milling in order to obtain the brown butter paste. Finally, the brown butter paste is kneaded and brewed with water to give it the white color that we are familiar with.
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