Taste Buds and Molecules - The Aromatic Science of Food and Wine

What link exists between strawberries and pineapples? Between mint and Sauvignon Blanc? Between thyme and lamb? Between rosemary and Muscat?

François Chartier, who has been dedicating passionate research to the connections that exist between foods, the latter and wines for twenty-five years, offers us a revolutionary way of conceiving cuisine and creating perfect aromatic harmonies between wines and dishes.

Diving into the heart of the matter, he presents us with aromatic compounds and offers, like magical formulas, a multitude of harmonic proposals to put this knowledge into practice.

The numerous aromatic families he has identified are keys that allow for perfect harmony both in creating recipes in the kitchen and in the aromatic pairing of wines and dishes.

He presents them to you in an accessible and passionate language, in addition to revealing his tips, ideas, recipes, and personal tables that provide at a glance the easy and useful basics for creating everyday meals, as well as those for special occasions.

Wine enthusiasts and sommeliers, aspiring cooks and professional chefs, get ready to explore the world of hidden aromas at the core of the taste buds!

FRANÇOIS CHARTIER is the only Canadian to have been crowned the best sommelier in the world in wine and spirits from France at the prestigious Grand Prix Sopexa International. Today, he is considered globally as one of the leading figures in recipe creation and wine and food harmonies. His research in "aromatic harmonies and sommellerie", a discipline he founded in 2004, was published in Papilles et Molécules, awarded Best Cookbook in the World in the Innovation category at the Gourmand World Cookbook Awards in 2010 in Paris, and in the Papilles pour tous! collection, also awarded Best book of food and wine harmonies in the world at the same competition, edition 2013.

François Chartier, Harmony Creator, now has his own range of wines inspired "by and for" foods.