Meal Type:

Seafood

Seafood
Pan-seared scallops, blood orange Brazil nut couscous, ginger coconut milk

Aromatic Trail Since all the ingredients here are complementary to wines that have been barrel-aged, it is that aromaticc path that should…
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…
Seafood
Shrimp “Brochettes” with Watermelon, Cherry Tomatoes and Paprika-Infused Oil

Aromatic Trail Sauvignon blanc Aromatic Tricks Remember that when you think shrimp, you should also think watermelon, tomatoes, pink grapefruit, paprika, piment…

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.