Led by François Chartier.
Given Spain’s rich gastronomical culture, it’s little wonder that the country’s celebrated sparkling wine would be food friendly. Reacquaint yourself with the joys and four quality levels of Cava– from Cava de Guarda to Cava de Guarda Superior de Paraje Calificado– while learning a foolproof method of food and wine pairing.
Join aroma expert François Chartier, creator of the aromatic science of molecular harmonies and author of Tastebuds and Molecules: The Art and Science of Food, Wine and Flavor, to understand (and taste) why certain foods and wines work well together at a molecular level.
François Chartier has been on an aromatic quest since the late 1980s to understand the impact of aromas in our daily lives, more specifically in the world of gastronomy, wine and beverages.
Today, François Chartier is an advisor on the research committee for the new SONY AI Gastronomy project in Tokyo, and “Master Blender” at one of the country’s oldest sake breweries, Tanaka Shuzo.
He has been a member of the board of directors of the International Society of Neurogastronomy at the University of Kentucky College of Medicine and UK HealthCare since 2015. Since 2017, he has also been developing multiple projects in Japan, with his partner Isabelle Moren and their collaborator Nicolas Roché, around aromatic science. Chartier won Best Cookbook in the World twice (2010 in Paris and 2016 in China) and Best Wine and Food Pairing Book in the World (2013 in Paris).
October 12 2022
05 Lexington Ave, 47th Floor (New York, NY 10174)
Tel: (+1) 212-661-4959 | Tel. España: (+34) 91-732-4135