Pâquerettes

Nothing is perfectly aligned, yet everything is where it belongs.

Hands in the soil. A kitchen garden in spring, where fruit, vegetables and herbs mingle in a joyful jumble, and tomatoes grow alongside basil.

Children steal juicy mirabelle plums and sweet raspberries. Later come crisp green beans, basil crinkling between the fingers, a carrot pulled from the earth in a single motion. Rose bushes, freesias and hydrangeas for the table.

A living, tender harvest, and a smell of life growing. The green 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.