À Pas De Loup

The undergrowth as a cocoon.

It is early and the forest is already breathing. The air is cool, heavy with moisture. The ground, still drenched in dew, gives up that smell of damp earth which wakes a joy, an almost animal instinct.

Moss holds onto the moisture of the night. A soft cloud of oak moss and mushrooms rises, sandalwood exudes a subtle warmth, and clary sage and wildflowers bring a delicate vegetal freshness. Benzoin unfolds amber and resin. The primal sap.

Camille Hauguel founded Millesève on a childhood spent in Normandy, and on the sensations that came back with it. The salty wind on the face. Pebbles slipped into pockets. Cut hay drying in the sun. An apple bitten straight from the tree. Damp earth, and mushrooms after the rain. Everything begins with a sap, the sap of a place, what makes it alive.

The four releases are composed in Paris with Marie Schnirer at the independent MS Lab in the fifteenth arrondissement, produced in Grasse by Accords et Parfums, and bottled at Vallauris by Iasmos. Raw materials are sourced in France and Italy. Caps are made in the Jura, cases in the Paris region, labels in Auvergne. Everything is built on organic wheat alcohol, and the house publishes the full ingredient list for each of the four.