Taste Buds and Molecules
by Chartier, Francois
FRANÇOIS CHARTIER is the only Canadian to be honoured with the prestigious Grand Prix Sopexa International as the world's best sommelier in French wines and spirits. He is the author of the bestselling À table avec François Chartier and publishes the annual guide La Sélection Chartier (in its 14th edition). He is currently conducting research on molecular harmonies and wine stewardship, a discipline that he originated. His pioneering work has led to collaborations with some of the world's greatest chefs, including the celebrated Ferran Adrià. In 2008, he recieved l'Ordre national du Québec, the highest distinction granted by the Quebec government.
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Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor
by Chartier, Francois
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- 2012
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Taste Buds and Molecules: The Art and Science of Food With Wine
by Chartier, Francois
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Taste Buds and Molecules: The Art and Science of Food With Wine
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Taste Buds and Molecules: The Art and Science of Food and Wine
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Taste Buds And Molecules: The Art and Science of Food, Wine, and Flavor
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Taste Buds and Molecules: The Art and Science of Food With Wine
by Chartier, Francois
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Taste Buds And Molecules: The Art and Science of Food, Wine, and Flavor
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Taste Buds and Molecules: The Art and Science of Food and Wine
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