To feel

by Ryoko SekiguchiWith Hervé DeschampsPierre GagnaireMarc JeansonFeeling is a journey that touches all our senses, and the first adventure led by Ryoko Sekiguchi in liquid territory: Champagne wine. It all starts with her encounter with Hervé Deschamps, the seventh cellar master of Maison Perrier-Jouët since 1811, who reveals his passions, his demands for perceptions, and his dreams, which allow him year after year to blend wines like a chef combines the ingredients of a dish. The sharp and sensitive eye of chef Pierre Gagnaire joins the conversation, creating tastes and sensations from the living and the present. The book is punctuated by the precious complicity of the botanist, Marc Jeanson, who associates our sensations with plants and tells us about them. Feeling is a journey, a crossing of our mental gustatory landscape, from the garden to the plate through the vineyards.French edition13 herbarium sheets from the National Herbarium of the National Museum of Natural HistoryArtistic direction: Agnès Dahan StudioCo-production: JBE Books & Maison Perrier-Jouët