Ingredient:

Beef

Beef Meat
Tomato Pesto Pizza with Grilled First Cut Beef

Aromatic Trail When you go cloves to the max, you want oak barrel-aged wines, or even chardonnay-, grenache blanc-, rolle- and/or roussanne-based…
Beef Meat
Beef tartare with shiitake mushrooms, beet vinaigrette and Parmesan shavings

Aromatic Trail What you need here is a sun-soaked red wine with warm tannins, which corresponds to the umami profile. Aromatic Tricks…
Beef Meat
Meat-Stuffed Red Bell Peppers

Aromatic Trail Here is a super simple yet super aromatic dish created specifically to pair with oak-aged red wines, especially merlot, but…

François Chartier is regarded internationally as one of the pioneering researchers in terms of recipe creation and wine and food harmonies. Robert Parker says he is “Pure genius!”, while Ferran Adrià and Juli Soler qualify him as “the number one expert on flavors”. Since winning the prestigious Best Sommelier in the World award in 1994 (Grand Prix Sopexa, Paris), François never ceased renewing himself and relentlessly pursuing his research. He published the first results of his research in *aromatic harmonies and sommelerie* – discipline he created in 2004 – in his book Papilles et Molécules (Taste buds and Molecules).

In 2010, the book was awarded Best Innovative CookBook in the World, at the Gourmand World CookBook Awards in Paris.

In 2013, the Paris Gourmand World CookBook Awards named the collection Best Matching Wine & Food Book in the World.