BIRTH OF A NEW GASTRONOMIC SCIENCE: THROUGH THE PLEASURE OF AROMAS, THE PRINCIPLE OF MOLECULAR HARMONIES BECAME ESSENTIAL.
3, 33 and 333 seconds or how to take a different path to colourfully explain the aromatic science of “molecular harmonies” that François Chartier created in 2004. It is a path he has chosen after studying sommellerie, cooking and molecular biology, more particularly the world of aromas, since 1985. It allows us to delve deeper into the foundations of his science, the research he has carried out to achieve it and the definitive results he has obtained. These results have been supported by eminent researchers, sommeliers and chefs.
In order to understand the chemical reactions that govern the harmony of wines and food, it was necessary to have a scientific understanding of the molecular structure of food. After three years of misty reflections, from 2003 to 2006, a new research path imposed itself. I named it “harmonies and sommellerie moléculaires™”.