“I have always been very sensitive to scents,” declares Dominique Ropion as he smoothes out his charcoal-coloured suit and settles into a large leather chair that befits his tall frame. On this occasion – a balmy Wednesday morning in Tokyo’s Grand Hyatt Hotel – the revered French nose is referring to the distinctive smell of freshly ground coffee, which cuts through a lingering aroma of scrambled eggs and fried bacon. “I mean, I love all scents, but there's something about the smell of food…
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