Ingredient:

Curry

Seafood
Curry Oil and Celery Leaves Grilled Lobster

Aromatic Trail All the ingredients used here — curry, hazelnuts, lovage or celery leaves, apricots, peaches — are in the lactones aromatic…
Desserts
Indian-Inspired Pudding Chômeur with Curry and Maple

Aromatic Trail This recipe was tailor made for Domaine Pinnacle Ice Cider, which, by its aromatic structure, marries brilliantly with maple-enhanced desserts.…

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.