Ryoko Sekiguchi - Sentir / Feeling (FR/EN)
Ryoko Sekiguchi - Sentir / Feeling (FR/EN)
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Rencontre et signature
12 janvier 2021
16h - 19h
Book launch and signing
January 12, 2021
4 - 7 pm
***
Sentir est un voyage qui touche à tous nos sens, et la première aventure menée par Ryoko Sekiguchi en territoire liquide: le vin de Champagne.
Tout commence par sa rencontre avec Hervé Deschamps, septième chef de caves de la Maison Perrier-Jouët depuis 1811, qui lui dévoile ses passions, ses exigences de perceptions et ses rêves, qui lui permettent année après année d’assembler des vins comme le chef accorde les ingrédients d’un plat.
Le regard vif et sensible du chef Pierre Gagnaire se joint à la conversation, faisant naître des goûts et des sensations à partir du vivant et du présent. L’ouvrage est rythmé par la précieuse complicité du botaniste, Marc Jeanson, qui associe nos sensations à des plantes et nous les racontent.
Sentir est un voyage, une traversée de notre paysage mental gustatif, du jardin à l’assiette en passant par la vigne.
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-Jouët (the seventh since 2011). 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 fee- lings 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.
Avec
Hervé Deschamps
Pierre Gagnaire
Marc Jeanson
Édition française
188 pages
150 x 215 mm
13 planches d'herbier
Direction artistique : Agnès Dahan Studio
Co-production : JBE Books & Maison Perrier-Jouët
© JBE Books
Cooking • Event • Food • Jbe books • Ryoko sekiguchi
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