François Chartier
Foreword by Ferran Adria and Juli Soler, restaurant elBulli“When we met François Chartier several years ago, we quickly realized that we were in the presence of an exceptional talent. He is very vivacious, possesses such a dynamic and supple thinking process that if someone had told us we would soon collaborate in our kitchen, as is now the case, we would not have been very surprised. In addition to these qualities, François brings a very vigorous work methodology as well as a profound knowledge of the world of wine, a world that he has already transcended, which allows us to qualify him as the number one expert on flavors.”
NEW: Everything about Taste buds and Molecules & François Chartier: Press document/media-kit, april 2012
YOU CAN ALSO VISIT FRANÇOIS CHARTIER PERSONAL WEBSITE: FRANCOISCHARTIER.CA
François Chartier is the only Canadian to have won the prestigious Grand Prix Sopexa International in Paris as World’s Best Sommelier in French Wines and Spirits (1994), an achievement followed by his winning of the “Bronze Medal” in Tokyo for World’s Best Sommelier (1995).
Chartier pursues a career in Québec as an author and specialized communicator, giving talks on television and on the radio, while continuing his full-time research on food harmony.
Since 1996, he has been publishing annual best-sellers entitled LA SÉLECTION CHARTIER which are wine buying and food harmony guides. His 2005 edition won the title LAURÉAT OR CUISINE CANADA for Best Wine Book in Canada.
Still in 2005, his book À TABLE AVEC FRANÇOIS CHARTIER – RECETTES pour amateurs de vins, HARMONIES Vins & Mets et CÉPAGES du Monde, published by La Presse, was awarded for World’s Best French Book on Food and Wine Harmony at the 2005 World CookBook Awards in Madrid. In the fall of 2009, À TABLE AVEC FRANÇOIS CHARTIER was republished thanks to a growing demand.
In June 2009, François Chartier published his first scientific research findings on food harmony and molecular sommellerie in his book entitled Papilles et Molécules – La science aromatique des aliments et des vins, published by La Presse. Chartier’s work was an instant success in Canada and made its way to the top best-sellers for that year. Papilles and Molécules has since caught the eye of many foreign editors and will be published in English Canada in August 2010 with the title Taste buds and Molecules. Publishing rights were also acquired last May in the USA and Hungary where the book is scheduled for publishing in 2011.
On February 11th 2010, Papilles et Molécules’ first volume made its grand entrance on the world’s cooking stage when it won the prestigious award for Best Innovative CookBook in the World – All languages considered – at the Gourmand World Cookbook Awards in Paris.
His innovative work, involving culinary creation as well as food and wine harmony, has aroused much interest in the gastronomical universe, making him a highly sought-after consultant on harmony to some of the greatest chefs in the world. Since 2008, he has been collaborating on research and development with chef Ferran Adrià, from the renowned catalan restaurant elBulli. Thus, many dishes inspired by Chartier’s work can be found on elBulli’s 2009/2010 menus.
François Chartier is currently pursuing a creative streak with his co-worker, chef Stéphane Modat. In their new kitchen-lab, they combine their knowledge weekly to explore the unpaved ways of the aromatic trail of food, wine and other beverages, creating new recipes inspired by Chartier’s scientific findings.
In the spring of 2009, François Chartier initiated us to gourmet science on the principle of harmony and molecular sommellerie with his book Papilles et Molécules. This time, with chef Stéphane Modat’s complicity, the maestro strikes again with his book Les Recettes de Papilles et Molécules – Cuisine aromatique et creative du duo Mc2, enabling anyone from a budding cook to a gastronome to take action and bring the revolution to our plates and glasses.
Unexpectedly mixing ingredients that have complementary aromatic signatures, the book’s 85 recipes may surprise and delight a great deal of readers. Following in Papilles and Molécules footsteps since its publication, Les Recettes de Papilles et Molécules has made its nest in the Top 10 of best-sellers in Québec libraries.
News
Since 2002, François Chartier has been writing columns on food and wine in the Gourmet News section of LA PRESSE, a popular Québec newspaper.
www.cyberpresse.ca/vivre/cuisine/francois-chartier/
(Available in French only)
His talks on food and wine on the cooking show Curieux Bégin, broadcasted by Télé-Québec, are also available online.
http://curieuxbegin.telequebec.tv/
(Available in French only)
François Chartier is the only sommelier in his province to have been honored with the Ordre national du Québec (2008), the highest decoration awarded by the Québec government.
http://www.ordre-national.gouv.qc.ca/recherche_details.asp?id=681
Facebook page: www.facebook/tastebudsandmolecules
Twitter: @papillesetM (in French only)