Champagne Nicolas Feuillatte has embarked on an exotic voyage of discovery, following amodern “spice route” with allies in the gastronomy of the entire world. Since spices havebecome an important part of western cuisine, young talented chefs have traveled aroundthe world to master the art of cooking the most complex spices. A few innovative chefswere chosen to promote the idea that a new style of cuisine can abolish the notion offrontiers and open up new horizons, marrying beautifully with the centuries-old winethat is champagne. New York was the port of entry of this spice trail in the Americaswith the first call at Jean-Georges, and Boston will follow on October 17, 2005atNo 9 PARK(9 Park Street) with talented chef Barbara Lynchat the helm.