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CHARTIER CREATEUR D’HARMONIES

Soya (Sprouts)

Soya (Sprouts)

Feb 19, 2022

Being dominated by aromatic compounds from the pyrazine world, sprouted soybeans are linked to the aromas found in shrimp, potatoes, peanuts and sesame oil, as well as in sherry wines, some champagnes and rosé wines. Complementary Ingredients Toasted sesame oil...
OYSTER

OYSTER

Feb 19, 2022

In almost all oyster varieties from cold waters, such as Brittany and Normandy, in addition to their mineral, more or less iodised and fresh almond flavours, there is also a slightly vegetal, lettuce and seaweed flavour, in contrast to other varieties which are...
CHAMOMILE

CHAMOMILE

Jan 14, 2022

Chamomile is a great ingredient in cooking, useful for poaching or flavouring fish and steamed vegetables.  It is rich in coumarin, a potent aromatic compound that resembles dried hay and nuts, also dominant in tonka beans. Complementary Ingredients Apricot Cinnamon...
IBERIAN HAM

IBERIAN HAM

Jan 13, 2022

I have gathered here two families of cured hams. On the one hand, Spanish hams: Serrano and Iberian hams (pata negra), which develop aromas of fungi and terpenes due to the external mould produced during curing; and on the other hand, Italian hams: prosciutto and San...
Grapefruit

Grapefruit

Jan 12, 2022

Grapefruit, whether yellow, pink or even Southeast Asian, has a profile dominated by two major families of aromatic compounds (thiols & terpenes) found in some foods and beverages, making it a complementary ingredient. And remember: it goes great with wines and...
Grenoble walnut

Grenoble walnut

Jan 11, 2022

A little basic chemistry to better understand the origins of a succulent trio. Caramel aromas (marked by an aldehyde, close to vanilla) have hooked atoms like those of Grenoble walnut and vanilla. This is why it is so well matched with its two dessert partners, but...