More US Reviews on Taste buds and Molecules on April 27, 2012
"I’m reading a new book, “Tastebuds and Molecules: The Art and Science of Food, Wine and Flavor’’ by François Chartier, an extraordinary high-wire wine-and-food pairing equivalent of molecular gastronomy. Not surprisingly, the
Pure Genius, by Robert Parker on February 27, 2012
I met Francois Chartier in his hometown of Montreal last June. Young,passionate, and a rare talent, Chartier is among the two or three most articulate and intellectual thinkers I have met...
http://dat.erobertparker.com/bboard/showth
How Food and Wine Matches Work: Revisiting the groundbreaking book Taste Buds and Molecules on February 24, 2012
Another great review for Francois Chartier’s best selling book “Taste Buds and Molecules” - this review was just posted on the Wine Spectator Website – written by Harvey Steiman as a follow-up to his previous review and me
Wine Spectator Dining Tip: Anise-Scented Osso Buco from TasteBuds&Molecules book on January 19, 2012
An aromatic and delicious treatment for braised lamb shanks
Posted: January 17, 2012 in Wine Spectator
Note: Recipe courtesy of sommelier François Chartier, author of Taste Buds and Molecules: The Art and Science of F
The CHEF FERRAN ADRIÀ Guest of honor at ITHQ in MONTRÉAL on October 13, 2011
(In French)
COMMUNIQUÉ Pour diffusion immédiate
Montréal, le 13 octobre 2011 – L’Institut de tourisme et d’hôtellerie du Québec (ITHQ) aura le privilège de remettre un diplôme honoris causa au chef catalan Ferran Adrià,
"The Maestro of Aromas, with Lustau Sherry" on September 2, 2011
Chartier's aromatic work in prestigious Lustau NewsLetter.
Papilles: New Chartier television show on Télé-Québec! on June 7, 2011
Papilles : when simplicity meets culinary creativity
A new television show this winter, on Télé-Québec
June 7, 2011 | Montreal
Starting in January on Télé-Québec, a brand new cooking show will tantalize every epicu
François Chartier in the Vanguard of National and International Gastronomy on January 31, 2011
Outstanding sommelier for more than 20 years, François Chartier is gradually positioning himself in the vanguard of national and international gastronomical trends. His collaboration with renowned chef Ferran
Le Devoir on Taste Buds and Molecules on January 18, 2011
François Chartier Shatters Boundaries of the Molecular
Jean Aubry January 24th, 2009 DietThe scientific discipline named “molecular gastronomy” - a term invented as of 1992 by Oxford physicist Nicholas Kurti and Herv
Papilles et Molécules (Taste Buds and Molecules) wins Silver at the 2010 Canadian Culinary Book Awards in the French Special Interest Category on November 9, 2010
Toronto, November 5 – At today’s awards ceremony for the Canadian Culinary Book Awards 2010, held at the Royal Agricultural Winter Fair in Toronto, François Chartier won the silver price for Best French Special Interest Book for
There’s a new kid around on November 5, 2010
By Billy Munnelli
There’s a new kid around called François Chartier and he may well turn the culinary and wine world upside down. Kato and I had the pleasure of having dinner with Francois last week and was really blown away by
Free Chartier's Worshop on Taste Buds and Molecules on October 25, 2010
Free Chartier's Worshop on Taste Buds and Molecules in Toronto November 6th, 10 am.
After The Canadian Culinary Book Awards speeches are over and the last of the reception food cleared away, things really start cooking at the Royal
A taste for science on October 20, 2010
By Walter J. Lyng - The Suburban October 20th, 2010 Page 20.Eight years ago, François Chartier did the unthinkable. After years spent establishing himself as one of the preeminent sommeliers in the world, Chartier stopped making pub
Food and wine pairings, the next generation on October 19, 2010
By Beppi Crosariol - Globe and Mail Published Tuesday, Oct. 19, 2010
Bloomy cheeses (such as Camembert, Brie or Époisses)
Conventional pairing: red Burgundy. New pairing: oak-aged chardonnay from the New World. Reason: Diacetyl, fou
A man of taste / Un homme de goûts on June 6, 2010
By Robert Beauchemin - Destinations, Via Rail - July 2010