A journey of taste and touch through the patisserie and weaving sectors. The fairly brief moment of tasting led me to develop a tactile, sensory approach, embroidering material through drawing to prolong the pleasure of tasting. I’m seeking a sensory richness, an intensity in spaces and objects, and a way of working that places more importance on the senses. My idea is that a more sensory approach would help us better appreciate the moment when we come into contact with the material. By connecting works and authors, as well as my own observations in the field, through cooking time, the movements of weaving, the sound and rhythm in a restaurant, I’ve exploited the link between patisserie and weaving to link up the five senses.