Ingredient:

Duck

Goose Meat
Sesame seed and allspice roasted duck breast with confit turnips and cloves

Aromatic Trail The aromatic path here is determined by the organic compounds of cinnamon, cloves and oak barrels, and especially by wines…
Entrees Goose Meat
Foie gras and quail terrine, rose petal, ginger, lychee and Espelette pepper fragrance

Aromatic Trail Building on this idea (one that I explain in more detail in the first volume of Taste Buds and Molecules),…
Goose Meat
Sandwich of duck confit, nigella and arugula

Aromatic Trail Nigella is one of a number of ingredients with the power to soften the tannins of young red wines, particularly…

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.