News

  • Great review of ‘The Essentials from Chartier’

    June 1, 2016

    on Social Vignerons blog (Best New Wine Blog in The World, 2015), by Julien Miquel

  • Taste buds and Molecules named in the “Top 17 Wine & Food Pairings of the Year”, in Chicago Now!

    May 20, 2015

    Speaking of specific, Taste Buds & Molecules by François Chartier, a VERY SPECIFIC book released this year on how food works with wine on a molecular level led to this meal.

  • The Inveterate and Curious Créateur d’harmonies

    May 19, 2015

    François Chartier was destined to study architecture like his older brother. But in 1982, during a summertime job, his life totally changed in Mont-Tremblant while he was working as a busboy.

  • Making sense of smell: Le Nez’s goal remains elusive (in Montreal Gazette)

    March 27, 2015

    Quebec director Kim Nguyen takes a sharp left turn, following up his Oscar-nominated 2012 film Rebelle with Le nez (The Empire of Scents), a meandering documentary on our sense of smell – inspired by Quebec wine expert François Chartier’s book Taste Buds and Molecules: The Art and Science of Food and Wine.

  • “The Maestro of Aromas” Interview from Lustau Almacenista Sherry Club Newsletter

    December 16, 2014

    “François Chartier is a prestigious sommelier who is a specialist in food and wine combinations. He has written 15 books on gastronomy and was an advisor to Ferrán Adriá in the preparation of the dishes for the last year at elBulli. In the documentary Mixeurs he is unequivocal in stating that Manzanilla Papirusa is the perfect wine for food pairings and in his bestselling Taste buds and Molecules, which won the World Cookbook Award, he dedicates a large section to Sherry.”

  • The 2015 Lapeyrie head over heels for Chartier’s Toscana!

    October 21, 2014

    Wine columnist Philippe Lapeyrie has fallen head over heels with Chartier’s Toscana (available year-round at SAQ) and featured it in the 2015 edition of his Guide des Vins Le Lapeyrie, which landed in bookstores on Oct. 14th. As additional proof of this, Chartier’s Toscana was the wine Lapeyrie chose to serve his guests at the book’s launch, in Quebec City.

  • Figuras de la gastronomía participan en Barcelona en II Wine & Culinary Forum

    October 9, 2014

    Según informa la organización, el día 28 una jornada analizará y debatirá sobre la complementariedad del vino y la cocina y analizarán modelos de éxito de algunos de los mercados internacionales de vino más importantes del mundo, a través de talleres, exhibiciones y conferencias.

  • Vino y cocina: crear y vender

    October 9, 2014

    Grandes figuras del mundo de la gastronomía y del vino han participado el 28 de septiembre en la segunda edición del Wine & Culinary International Forum, un congreso internacional bienal sobre la armonía entre el vino y la cocina.

  • Barcelona reúne a gurús del vino y la gastronomía

    October 9, 2014

    Daba la impresión de que uno se había colado en la trastienda de un mago. De algún mago con buen paladar. Se airearon polvos de vino y se vio vaciar botellas sin sacar el corcho (el truco está patentado y se llama Coravin). «Creatividad y mercado» era ayer el lema de la segunda edición del Wine & Culinary International Forum, congreso bianual patrocinado por Bodegas Torres.

  • Se celebró en Barcelona el II Wine & Culinary Forum, cumbre de las armonías enoculinarias

    October 9, 2014

    El 28 de septiembre tuvo lugar en Barcelona la segunda edición del Wine & Culinary International Forum, que reunió a algunos de los expertos más sobresalientes en el ámbito de las armonías entre el vino y la cocina, como los sumilleres Josep Roca y Gérard Basset, los chefs Nando Jubany, Stéphane Modat, Vineet Bhatia y Daniel Ovadía y los críticos Jeannie Cho Lee y Jamie Goode.