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Trabajó codo con codo con Ferran Adrià descubriendo armonías únicas y sorprendentes y su libro, Papilas y moléculas, publicado ahora por primera vez en español por Planeta Gastro, ha sido considerado el mejor libro de maridajes del mundo. En él, François Chartier revela una forma revolucionaria de concebir la cocina y de crear combinaciones aromáticas perfectas. Porque, según el canadiense, no existe un maridaje perfecto, sino millones.
