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CHARTIER CREATEUR D’HARMONIES

OCTOPUS AND SQUID: COLOURFUL BY NATURE

OCTOPUS AND SQUID: COLOURFUL BY NATURE

Jul 26, 2021

Both find an aromatic echo in colored crustaceans (shrimp, crayfish, langoustine, lobster), as well as in the large family of peppers/dried chilies (chili peppers, paprika, Espelette chili, chipotle), since they are all marked by aromas emanating from their color...
SPINACHES: Like Popeye!

SPINACHES: Like Popeye!

Jul 16, 2021

I don’t know if Popeye put turmeric or pumpkin seeds in his daily bowl of spinach, with a glass of Australian Riesling, but he should have! Indeed, the matching of these ingredients and this liquid creates a powerful aromatic synergy – but science...
BLACKBERRY: A FRIEND OF WINE

BLACKBERRY: A FRIEND OF WINE

Jul 7, 2021

Did you know that blackberries contain the same dominant family of aromatic molecules (ionones) as raspberries, violets, nori seaweed and merlot red wines? But it also shares another aromatic compound (furanone), dominant with soy sauce, strawberry and pineapple....
GRILLED MEAT: MAILLARD FROM BARREL TO GRILL

GRILLED MEAT: MAILLARD FROM BARREL TO GRILL

Jun 28, 2021

Whether it’s meat, fish or vegetables, green coffee, cocoa beans, maple water or oak barrels, the combustion of these ingredients generates a multitude of new aromatic compounds. For example, the aroma molecules in oak-aged wines and spirits are the same as...
LEMON: MORE THAN JUST ACID

LEMON: MORE THAN JUST ACID

Jun 22, 2021

Did you know that lemon peel smells more like verbena and lemon balm than lemon itself? This is because it is rich in citral, an aromatic molecule that gives them their lemony scent. This molecule is also found in wines, especially Muscat wines. When they are young,...
Mussels: the tree of the sea

Mussels: the tree of the sea

Jun 11, 2021

The mussel lends itself to a thousand recipes, it is well known, and it loves French fries – and so do the Belgians (!). But there are several other possibilities with the ingredients below, not to mention the fact that, when it is a bit iodized, this flavour...