Smell to see Picasso; an unforgettable experience

Smell to see Picasso; an unforgettable experience

Coverage in the news paper El National, published in Spain “Oler y Comer Para Ver a Picasso, una experiencia inolvidable: Qué sabor creéis que tiene un cuadro de Picasso? ¿Con qué bebida lo casaríais? El chef Romain Fornell, del restaurante Caelis, con una...
Crazy combinations of flavours that (actually) are delicious

Crazy combinations of flavours that (actually) are delicious

Review in the catalan news paper La Vanguardia, in Spain “Locas combinaciones de sabores que (en realidad) son deliciosas: Desde entonces no solo crea armonías y maridajes perfectos –en este último libro también da las claves para combinar todo tipo de tés,...
Pushing The Boundaries of Chocolate Pairing

Pushing The Boundaries of Chocolate Pairing

The Cacao Collective event organised by Cacao Barry in London, at the London Edition Hotel gathered 40 Chefs from prestigious venues in London and further afield, on Monday 29th of January 2018. Inspiration and pushing the boundaries of taste were the key words of...
CHARTIER CREATES HARMONIES IN BARCELONA – Groupe Nomo

CHARTIER CREATES HARMONIES IN BARCELONA – Groupe Nomo

In Spain further still, Groupo Nomo – comprised of 7 restaurants – celebrated its 10th anniversary by pairing four wines from Chartier Créateur d’Harmonies with dishes created with François Chartier and chef Naoyuki Haginoya. The collaboration occurred...
OTHER INTERNATIONAL PARTNERSHIPS

OTHER INTERNATIONAL PARTNERSHIPS

In recent months, François Chartier has conducted aromatic research on 28 chocolates from reputed chocolatier Cacao Barry. Results will be revealed to pastry chefs and chocolate makers in some 50 countries. François also delivered two master workshops: one at Relais...