Feeling is a journey in itself, an adventure for all our senses, and the first that Ryoko Sekiguchi undertakes in the liquid realm, tackling champagne wine.
It all started with her meeting Hervé Deschamps, Cellar Master at Maison Perrier-Jouet (the seventh since 1811). He revealed to her his passions, his high expectations when it comes to taste, but also his dreams. Everything that enables him to create cuvées, year after year, like a cook assembling the right ingredients for their dish.
Then the sharp-eyed and perceptive chef Pierre Gagnaire joined the conversation, sharing his skills in delivering tastes and feelings born out of the living, the present. The precious insights of botanist Marc Jeanson punctuate the book throughout, matching plants to our sensations in as many vignettes.
Feeling is a journey, taking us through the mental landscapes of taste, from the garden to the table — and the vineyard in between.