Philippe Faure-Brac, crowned the world's best sommelier in 1992 and the current president of the French Sommelier Association, faced an unexpected challenge a year ago during France's first wave of COVID-19. Contracting the virus led to a temporary loss of his senses of smell and taste, with his sense of smell vanishing for 10 days and taste taking several weeks to return.
Determined to recover, Philippe utilized his extensive knowledge of wines, particularly those with heavy fruity and spicy aromas, to awaken his sensory memory. Additionally, he engaged in daily training by smelling and tasting various herbs and aromatic plants. His experience underscores the importance of sensory professionals in the hospitality industry, prompting him to advocate for sommeliers and wine tasters to be included in early vaccination programs in France.
Philippe's resilience and innovative recovery methods not only highlight the personal impacts of COVID-19 but also emphasize the broader need to protect essential sensory professionals in our global economy.
Reference(s):
French sommelier shares how he restored senses after getting COVID-19
cgtn.com
