Loading...

The aromatic science of food and wine | Francois Chartier | TEDxUdeM

7,044 views

Loading...

Loading...

Transcript

The interactive transcript could not be loaded.

Loading...

Loading...

Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on May 4, 2012

This talk was given at a local TEDx event, produced independently of the TED Conferences.

Known for his innovative research, Francois Chartier is the global reference for molecular harmony and wine pairing—a discipline that he created. To date, he is the only Canadian to have received the International Sopexa Award for being the best sommelier of French wines and spirits in the world. At the 2010 Gourmand World Cookbook Awards in Paris, he won the prestigious award for Best Cook Book in the World. The category was innovation (all languages included), and his book "Papilles et Molecules" has since been translated into many languages. Today he is one of the consultants most sought after by renowned chefs of the gastronomic world, such as Ferran Adria of the El Bulli restaurant, where he collaborated on many dishes from the menus of 2009/2010.

Loading...

Advertisement
When autoplay is enabled, a suggested video will automatically play next.

Up next


to add this to Watch Later

Add to

Loading playlists...