Recipes inspired by Taste Buds and Molecules

As you know, I have been hard at work creating simple recipes stemming directly from aromatic experiments with my research published in Taste Buds and Molecules.

Subsequently, with the great support of Chef Stéphane Modat, we published the recipes of Taste Buds and Molecules (only available in French for now: Les Recettes de Papilles et Molécules). A number of recipes were also published in the 15th Anniversary Edition of my wine buying guide La Sélection Chartier 2011.

Make these recipes for your friends and family, or simply for yourself. I am happy to share the product of our work and I hope you will have as much fun making these as we have had creating them! Enjoy!

François Chartier

Recipes:

*American-style cocktail peanuts: maple syrup, cinnamon, orange peel and smoked chipotle

*Apple, curry and maple syrup butter

*Apple, marshmallow and maple syrup butter

*Concentrated paste of green bell peppers and mint

*Concentrated paste of roasted red bell peppers and toasted sesame oil

*Creamy lemon with siphoned rosemary meringue

*Lapsang souchong molten chocolate cake

*Marinated white turnips and cloves

*Mc2_Confipote “for red wine lovers”: black plums with star anise

*Mc_2 Cracker Jack: popcorn, curry and maple syrup

*Mc2_Mister Maillard emulsion: a red wine lover’s vinaigrette “without vinegar”!

*Parsnip puree with Thai basil

*Rutabaga puree with star anise

*Sandwich of duck confit, nigella and arugula

*Smoked salmon without the smoke!

Copyrights 2011. All reproduction and presentation rights reserved.
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