Meal Type:

Entrees

Entrees
Roasted green asparagus dipped in Lapsang Souchong-infused dark chocolate with coffee flavored fleur de sel

Aromatic Trail The obvious choices here are tempranillo-based red wines, but cabernet sauvignon-, cabernet franc-, merlot- and/or malbec-based wines aged in new…
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),…
Entrees
Tomato, Basil and Olive Oil Soup

The tomato / basil / olive oil triumvirate creates a strong aromatic synergy, and Italians have known this for a LONG time.…
Entrees
Sushis_Mc2 and raviolis for red wine lovers

During one of my harmonic collaborative sessions in the kitchen’s of the world-renowned restaurant elBulli, and particularly at their creative workshop in…

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.