In the 35 years since founding body and face care brand L'Occitane en Provence, Olivier Baussan has been a tireless champion of all things provencale. His latest passion project is a collection of artisanal olive oils and related foods cultivated from his beloved region. To celebrate the launch of his first Premiere Pression Provence boutique in Asia, Baussan (pictured) brought with him a fountain of heirloom varieties of oils found only in the French region, and invited guests to create their own signature blend at Tuesday's opening party on Graham Street. 'We created this concept for mixing and blending to encourage self-expression,' Baussan said. 'But of course, when Jean-Michel Duriez [the 'house nose' of perfumery Rochas] created his own blend - which he named Patou, after one of Rochas' famous scents - at a similar event in Paris last week, everyone else wanted his blend.' Among guests in Hong Kong to try their hand - and palate - at making a unique blend were food critic Paulina Gigi Ng, TA Pantry owner and chef Esther Sham, head chef of Le Pan in Singapore Edward Voon and chef Jeremy Biasiol of The Mirror. Sham named her creation Le Foret Noir and plans to use it as a finishing flavour for her steamed fish dishes, while Biasiol dedicated his basil-noted oil Claubri to his parents, Claude and Brigitte. 'Jeremy has been the most enthusiastic about mixing at the olive oil fountain,' said Marc Cudennec, Premiere Pression Provence managing director. 'He was also running around the store, trying everything and threatening to buy up half of it.'