About us

How do savory
sweet and spicy along with a selection of Champagnes tantalize the five senses? Is it possible to pair Champagne with each course from appetizer to dessert?

Become a Champagne connoisseur and discover new savors as part of an experience designed by Nicolas Follet, oenologist and Champagne producer, and Didier Quémener, culinary artist. They have combined their talents and passions to organize Champagne tastings, accompanied by fine foods and discussion (in English or French).

"Bulle & Sens" is part of a story of two families that started more than 50 years ago: Nicolas Follet and Didier Quémener are the third generation to carry on the tradition of quality, French products, while adding a contemporary touch.

In each plate, seasonal products, spices and savors come together to create a new gustative discovery.

Didier Quémener
Distinguishing point: obsessional research for gustative perfection!
First step: A degree in letters and linguistics from the Sorbonne. Second step: Five years of professional experience in photography, management and translation in the U.S. What could be more natural for Didier, a lover of food and wines from around the world, than to set a new challenge? From a gastronomical family tradition is born the desire to share the pleasures of the culinary arts, a passion honed through many voyages and encounters. Today, he proposes a discovery of five senses, based on traditional cuisines -- with a creative twist!

Nicolas Follet
Distinguishing point: resident of the world!
100% native of the Champagne region, Nicolas’ life conjugates like his creation of Champagnes: an intelligent mix of encounters and passions for the bubbles. A fan of chemistry, it’s only natural that Nicolas turns to oenology, where the pleasure of tastes and constant reflection nourish his love for work in the vines and winemaking. With a national degree in oenology, Nicolas today travels around France, South Africa, Italy, Argentina and England. Consultant for the production of champagnes, sparkling wines, and red and white wines, Nicolas is the founder of “Oenosense Consulting.”

About Oenosense Consulting:
Oenosense Consulting, created in 2007, offers oenology consulting for the production of champagnes and wines.