The Book

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Taste Buds and Molecules
by François Chartier

has received The Gourmand World Cookbook Award for the BEST INNOVATIVE CULINARY BOOK IN THE WORLD on February 11, 2010 during the Paris Cookbook Festival.

The richly illustrated and practical guide is a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients.

About the Author

François Chartier is yet the only Canadian to be honoured with the prestigious
Grand Prix Sopexa International as the best sommelier in the world of French wines
and spirits.

He is currently conducting research on “molecular harmonies and wine stewardship,” a discipline that he initiated.

Visit the author's web site at: www.francoischartier.ca

The 216 pages of this richly illustrated practical guide are brimming with photos, sketches and graphics, peppered with everyday recipes and tricks of the trade from the sommelier-cook, including even mixology cocktails (!)

Download 24-pp sampler in
English  by clicking on cover:

Full book in French available in pdf format (Password protected) - Click here:

In Taste Buds and Molecules, internationally renowned sommelier François Chartier shares the initial results of his gourmet foray along the aromatic path of the volatile compounds of wines and foods. Since 2006, Chartier has been working to “map out” the aromatic molecules that give food and wines all their flavour. This pioneering research into the heart of a science that is still new is helping to shed light on the links that exist between your favourite foods and vintages.

Foreword by Ferran Adrià and Juli Soler

Chefs and co-owners of elBulli Restaurant near Barcelona, the best known and most envied restaurant in the world of gastronomy.

Harvey Steiman at large's

Two-installment review in

Wine Spectator