The Followers of Bacchus on Taste Buds and Molecules

May 24, 2010

François Chartier once again demonstrates that he is in a class of his own when it comes to harmonizing foods and meals.
In the history of humanity, there has always been people who have known how to innovate, think out of the box, and go beyond the beaten path in order to provide us with a renewed, more dynamic, and modern vision.  In short, people to open up the way to evolution, find new, more relevant, efficient, and precise methods.  François Chartier is one such person.
It may not be obvious, but he is shaking up all established practices in wine and food harmonies.  His latest book, Taste Buds and Molecules, which consists of a first synthesis of his research in this field is eloquently illustrating this.  He is definitely paving the way for the method that will be used in making and conceiving wine and food harmonies of tomorrow.  His work and book clearly mark the beginning of the time from which the way to conceive of these harmonies will have changed to become a method based on scientific facts that are more precise than the largely intuitive method used up to now.
More than a book, this work is a reflection of the admirable passion the author has shown in the course of his career as sommelier in wine and food harmonies.  In this book, François Chartier surpasses himself and surprises us while rendering accessible the fruit of his research and a way of understanding and considering harmonic treasures.
François Chartier is master of his art and this first book on the aromatic science of wine and food constitutes an essential work for anyone from an amateur to a professional who is interested in wine and food harmonies. (in French Only).