Pure Genius, by Robert Parker the 27/02/12
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...
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How Food and Wine Matches Work: Revisiting the groundbreaking book Taste Buds and Molecules the 24/02/12
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 fo
First look at Taste Buds and Molecules USA! the 22/09/11
The prestigious American publishing house Wiley has acquired the rights to publish the English version of Papilles et Molécules (Éditions La Presse) in the United States in 2012.It is qui
elBulli – one last lap for Ferran Adrià, Juli Soler and the entire team of the legendary Catalan restaurant the 30/07/11
July 30, 2011,
On the evening of Saturday, July 30th, 2011, elBulli will be serving its very last creations. Even before it occurs, this date already had its place in the history of world cuisine, as
Quebec premiere of El Bulli – Cooking in Progress, with sommelier and writer François Chartier the 19/07/11
Open-air RIDM screening
Montreal, July 18, 2011 – The Montreal International Documentary Festival (RIDM), in collaboration with the Society for Arts and Technology (SAT) and Quartier des spect
Robert Parker Jr. in Montreal on June 20th, 2011 the 25/06/11
Read Part 1 of François Chartier's 90-minute interview with Robert Parker Jr. here!
The book Taste Buds and Molecules by François Chartier was honoured at the Cookbook Awards the 17/06/11
Les Éditions La Presse - For immediate release
Montreal, June 15, 2011. The International Association of Culinary Professionals (IACP) has honoured the book Taste Buds and Molecules as a finalist
The International Association of Culinary Professionals (IACP) has honoured the book Taste buds and Molecules as a finalist in the Wine, Beer or Spirits category, at the 2011 IACP Cookbook Award. Over
Press Release
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 br
Robert Parker in Montreal the 04/06/11
The world famous influential wine critic, Mr. Robert Parker, will be in Montreal on June 20th. The prolific American wine connoisseur and author of numerous reference books will participate in a unique
The bestseller Papilles et Molécules from François Chartier will be published in the United States the 03/05/11
For Immediate Release
Montreal, May 3, 2011. The prestigious American publishing house Wiley has acquired the rights to publish the English version of Papilles et Molécules (Éditions La Presse) in t
After the world premiere in Amsterdam on November 18th, 2010, elBulli: Cooking in Progress – THE MOVIE screened at the Toronto Hot Docs Festival on April 29th, 2011. The film chronicles the moments
elBulli Cooking in Progress with the participation of François Chartier
After the world premiere in Amsterdam on November 18th, 2010, elBulli: Cooking in Progress
ATLANTA, GA (March 7, 2011) - The International Association of Culinary Professionals (IACP) announces the finalists for the 2011 Cookbook Awards, the prestigious honor considered the gold standard for
By Martin Loignon, Ph.D. Molecular Biologist.
Whether a truffle is black or white, its exceptional flavour and rarity along with the ancestral manner in which it is harvested, which requires the prese
Outstanding sommelier for more than 20 years, François Chartier is gradually positioning himself in the vanguard of national and international gastronomical trends. His colla
The Sixth Sense: Intuition, Emotion, and Experiential Evolution in Dining
StarChefs.com announces the 6th Annual StarChefs.com International Chefs Congress (ICC) will take place October 2-4, 2011 at
Le Devoir on Taste Buds and Molecules the 18/01/11
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
Chartier's in the Canadians changing the world list the 12/01/11
The visionaries : François Chartier, 45Wine expert and authorPickles and ice cream: A practitioner of so-called molecular gastronomy, Mr. Chartier is the first to apply chemical analysis to the pair
A toast to a collaboration initiative between Sommelier François Chartier and Lasalle College the 01/12/10
The International School of Hotel Management and Tourism of LaSalle College will offer the Wine and Bar Services Management Program & Chartier’s Food harmonies and molecular sommellerie.During a
World Premiere: elBulli Cooking in Progress the 23/11/10
November 18th, 2010: World premiere in Amsterdam of elBulli Cooking in Progress - THE FILM, with elBulli cooking team & François Chartier -.
See the full story here: elBulli Cooking in Prog
This Sunday, November 21st, 2010 discover molecular harmonies and sommellerie on Sunday Bite during CTV Montreal’s News at 6pm. Our very own foodie, Aphrodite Salas talks to Francois Chartier about h
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
There’s a new kid around the 05/11/10
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 w
Free Chartier's Worshop on Taste Buds and Molecules the 25/10/10
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 r
A taste for science the 24/10/10
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 wo
Food and wine pairings, the next generation the 24/10/10
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 th
Breaking the rules of wine-food pairings the 24/10/10
By Beppi Crosariol - Globe and MailPublished Tuesday, Oct. 19, 2010 Much of what passes for wisdom in food-and-wine pairing has always struck me as fishy. I’m talking such classic matchups as red Bur
Taste buds and Molecules #1 Best Seller in Canada! the 15/10/10
For more than 110 days now, Taste Buds and Molecules has been #1 best seller in pre-sales in 6 categories on Amazon and remains #1 in those 6 categories since its September 28th launch in Canada.
Tast
Since the publication of the first volume of “Taste buds and Molecules - The Art and Science of Food and Wine”, the new discipline created by François Chartier, which is based on the principle of
Taste buds and Molecules aromatic dinner in Toronto: the 15/10/10
Exclusive Book Launch Event!
McClelland & Stewart and Nella Cucina invite you to a food and wine lover’s celebration for the new cookbook, Taste Buds and Molecules, winner of the Gourm
Pre-sale Bestseller Taste Buds and Molecules the 27/09/10
Only one day before the publishing of Taste Buds and Molecules, english translation of Best Innovative Food Book in the World 2010, still #1 pre-sales best seller Amazon.ca!
Maple syrup and curry macadamia nuts the 31/08/10
Watch Stéphane Modat cooking our Maple syrup and curry macadamia nuts on Radio Canada TV show Des Kiwis et des hommes!
A Recipe from the book Les RECETTES de Papilles et Molécules in Wine Spectator Matching Wine & Food september issue!
His Project Papilles et Molécules / Taste buds and Molecules - Spotlighted by the Filmmaker Patrice Sauvé
Montréal, Sunday, August 15 – When he was courted by several production companies interes
François Chartier on C'est la vie the 20/06/10
Sommelier and award-winning cookbook author François Chartier speaks with host Bernard St-Laurent about the secret of science of food.
To listen and read about the interview, please click here.
A man of taste / Un homme de goûts the 06/06/10
By Robert Beauchemin - Destinations, Via Rail - July 2010
Best Innovative Cookbook In the world the 11/02/10
François Chartier’s book Papilles et Molécules won in Paris at the 2010 Gourmand World Cookbook Awards the prestigious prize for Best Innovative Cookbook In the world! Paris, Thursday February 1