Chartier deciphers the magical molecular alchemy of food and wine pairing

Jun 25, 2014

TasteBuds_rockstories1It’s evident that Chartier has conducted exhaustive theoretical research into this subject, research he implemented into practical application in the kitchens of elBulli. Before it closed in 2011 (ndlr: to transform as elBulli Foundation in 2015), this restaurant was described as “the most imaginative generator of haute cuisine on the planet.” This advanced scientific approach could easily have produced a book that was out of touch with the ordinary food and wine aficionado, but in Francois Chartier’s careful hands, we are delivered a text of wondrous discovery and learning.