Philippe Faure-Brac, crowned the world’s best sommelier in 1992 and current president of the French Sommelier Association, faced an unprecedented challenge when he contracted COVID-19 during the first wave in France last year. The virus robbed him of his senses of smell and taste—essential tools of his trade.
His sense of smell vanished for ten days, and it took several weeks before his ability to taste returned. For a sommelier, whose expertise relies heavily on these senses, it was a profound loss. Determined to recover, Faure-Brac embarked on a personal journey to restore his sensory perceptions.
He began using wines he was intimately familiar with, particularly those rich in fruity and spicy aromas, to awaken his sensory memory. “I tried to use the wines I was quite familiar with,” he said, emphasizing the importance of reconnecting with known scents and flavors. In addition, he trained by smelling and tasting herbs and aromatic plants daily, engaging his senses with a variety of natural fragrances.
Faure-Brac believes that sommeliers—whose professions depend on finely tuned senses—should be prioritized in early vaccination programs. His experience highlights the significant impact COVID-19 can have on individuals in sensory-dependent careers and underscores the importance of supporting their recovery.
Reference(s):
French sommelier shares how he restored senses after getting COVID-19
cgtn.com
