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Featured Book
TASTE BUDS AND MOLECULES (PAPILLES ET MOLÉCULES) - by François Chartier
Forewords by Dr. Richard Béliveau and by Ferran Adrià and Juli Soler both of elBulli Restaurant (Spain)
In Papilles et molécules, internationally renowned sommelier François Chartier shares the initial results of his gourmet foray along the aromatic path of the volatile compounds of wines and foods. Since 2006, Chartier has been working to “map out” the aromatic molecules that give food and wines all their flavour. This pioneering research into the heart of a science that is still new is helping to shed light on the links that exist between your favourite foods and vintages.
The undeniable result is not only a more honest and accurate pairing of wines and dishes but also – the greatest surprise of his research – the ability to create recipes in which harmony reigns between all foods. This harmony is generating interest not only among wine lovers and sommeliers but also among budding cooks and chefs! Taste Buds and Molecules offers simple and practical keys to success for everything from daily meals and delectable sandwiches to holiday dinners and the culinary practices of the world’s great chefs and cooks.
The world of pairings holds fewer and fewer secrets for this passionate gourmet, whose pioneering work has led in the last three years to collaborations with the world’s greatest chefs, including the celebrated Ferran Adrià, even before his research has been published.
François Chartier is yet the only Canadian to be honoured with the prestigious Grand Prix Sopexa International as the best sommelier in the world of French wines and spirits. He publishes the annual guide La Sélection Chartier (14 th edition in 2010) and is the author of the best-selling À table avec François Chartier. He is currently conducting research in Quebec and Europe on molecular harmonies and wine
stewardship,” a discipline that he initiated.
216 pages, 20 X 20 cm (Les Éditions La Presse, 2009)
German Rights only; English translation available
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