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The Aromatic Science of Food and Wine: Francois Chartier at TEDxUdeM

(English subtitles available)TEDxUdeM - Francois Chartier - The aromatic science of food and wine Known for his innovative research, Francois Chartier is the global reference for harmony and molecular sommellerie—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 the winning book "Papilles et Molecules" has since been translated into many languages. He is one of the consultants most sought after by renowned chefs of the gastronomic world, such as Ferran Adria from the elBulli restaurant where he collaborated on many dishes and menus during 2009/2010.Introduction video by: video by: by: Stephane DetchouFor more information, please visit Francois Chartier - La science aromatique des aliments et des vinsReconnu pour ses recherches novatrices, Fran?ois Chartier est la r?f?rence mondiale en harmonie et sommellerie mol?culaires, discipline dont il est l'instigateur. Il est le seul Canadien ? ce jour ? avoir remport? le Prix Sopexa International, le couronnant le meilleur sommelier au monde en vins et spiritueux de France. En 2010, au Gourmand World Cookbook Awards ? Paris, il remporte le prestigieux prix du Meilleur Livre de Cuisine au Monde -- cat?gorie innovation, toutes langues confondues avec son ouvrage Papilles et Mol?cules, maintenant traduit en plusieurs langues. Il est aujourd'hui l'un des consultants les plus recherch?s aupr?s des grands chefs du monde gastronomique, dont Ferran Adria du restaurant elBulli o? il a collabor? ? de multiples plats des menus 2009/2010.Pour plus d'informations, visitez
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