Brazil - article published in the January 2012 issue of Mesa Tendéncias
The Science of combining
Starting with the identification of flavouring components common to food and wine, Canadian sommelier François Chartier su...
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Taste Buds and Molecules Video - Introduction
This video, which I conceived and designed with my colleague Stéphane Modat, was set in image and motion by Sylvie Berkowicz of Infopresse Télé. In just 4 minutes and 23 seconds, you will begin to understand the incredible harmonic possibilities in the creation of recipes in the kitchen, as well as the great harmonic comfort zone that exists between solids and liquids. This video highlights the foods and liquids that share the same aromatic profile as saffron.
Three recipes, a variety of foods and liquids, all inspired by and closely linked with the queen of spices: saffron.
Sit back comfortably, turn up the volume, and let yourself be carried away by the wave of flavours of Taste Buds and Molecules!
François CHARTIER Author of Taste Buds and Molecules, « sommelier-researcher-cook »
Welcome to the aromatic highway of Taste Buds and Molecules!
August 25, 2011.
In order to allow everyone to better understand the aromatic and playful science of food and wine behind the book Taste Buds and Molecules, the French version of which was awarded the prestigious “Best Innovative Food Book In The World” at the 2010 Paris Gourmand World Cookbook Awards, I thought it wise to create a Website dedicated to this project of a lifetime.
Therefore, I am very proud to introduce tastebudsandmolecules.com, and the French version papillesetmolecules.com, both dedicated to aromatic pleasures.
Please note that these Websites are and will be, for a time, “works in progress”. This will enable them to become more complex over the weeks and months to come, as they live and grow “live” in front of our eyes.
The principle of “aromatic harmonies and sommellerie”, the thesis of which I delivered a few years ago, opens up new creative possibilities in the kitchen - a principle as much for budding cooks as it is for Chefs. You will also discover new harmonic paths for the table, the connection between the glass and the plate, for amateurs and connoisseurs of the world of wine. Without forgetting the beers, sakes, eaux-de-vie (fruit brandies), liqueurs, teas, coffees, juices and other great liquids of this world.
My idea, and that of my colleagues, which include Chef Stéphane Modat and Molecular Biologist Dr. Martin Loignon, is to make this new aromatic highway of the pleasures of the table accessible to everyone. And together, we can all nurture this great aromatic project. This project is still growing, as there is still much to be done to bring these Websites to full maturity!
Finally, thank you for being indulgent as these newborns take their very first baby steps!
François CHARTIER Author of Taste Buds and Molecules, “sommelier-researcher-cook”
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