SEPTIME

In May 2018, after a night of travel, Théophile Pourriat and I arrived in Tbilisi, Georgia. Thierry Puzelat was waiting for us there and took us to visit a handful of winemakers whose wines have accompanied the cuisine of Septime since it opened.

That marked the beginning of three years of work to produce the 230 images featured in this book. It was important to Bertrand and Théophile not to create a cookbook, but rather to bear witness to a world — a vision — and to the collaborators and suppliers who have supported them since the very beginning.