Chartier Créateur d'Harmonies

Aromatic Sunday! Thanks to its colour pigments, rich in carotenoids, the shrimp enters into aromatic synergy with foods and beverages rich in aromatic compounds with carotenoids. But let's be a bit more specific Complementary foods: saffron, bean sprouts, coffee, asparagus, dark chocolate, cucumber, pink grapefruit and tomato. Complementary wines and drinks: gin, fino sherry, sparkling cider, wulong tea, verdejo de Rueda and rosé wine. ... And we recommend: crispy prawns flavoured with wulong tea and ginger, tomato caramel and cedar fleur de sel. https://www.francoischartier.ca/en/blog/

Chartier's world . is very complex, he and his team have been working and researching for many years to find harmony, including harmonies between food and drink. The aromatic science of molecular harmonies is the key to the research. They are working on new projects, so stay tuned, we will keep you informed. We invite you to visit their website and discover their world: www.francoischartier.ca (Don't hesitate to post a comment if you have any doubts or questions)! #Chartier #FrançoisChartier #Team #AromaticScience

François Chartier's aim is to obtain six new basic sake, in order to have an aromatic and gustatory palette to assemble . To do this, he has modified and adapted certain stages of the usual brewing process with Morikawa San. For example, he uses the ancestral and natural methods of starting to brew sake, called yamahai and kimoto, as they bring structure and complexity to the sake. Chartier has also decided to use a blend of local kura no-hana rice for more flavour and acidity. #FrancoisChartier #Chartier #Sake #JapanSake #Tanaka1789

"There is no thought without experimentation" by Marguerite Yourcenar . This sentence by the famous French-Belgian-American author confirmed, once again to Chartier, that in science, as in the pleasures of the table, experimentation opens the door to the thinking that leads to creativity and thus makes it possible to enhance gastronomic pleasures. #MargueriteYourcenar #Chartier #FrancoisChartier

Aromatic Sunday with a seasonal product! From May to September is the season of peaches and that is why today we want to talk about them. The aromatic profile of peaches is part of the great family of lactones, which are the aromatic compounds found in wine aged in oak barrels and in Scotch whisky. Complement this food with: hazelnut, coconut, black pudding, cream, nutmeg, cheese, scallop and with Chardonnay, aged rum, Sake nigori and red wine. ... #AromaticSunday #DimancheAromatique #DomingoAromático #Chartier #francoischartier #peaches

François Chartier presents the great project Chefs Interviews Series by Sony AI Gastronomy. The world expert on aromas, researcher, consultant, author, sommelier, cook, speaker and teacher talks with the best chefs in the world to learn about their philosophy in their kitchens and capture new forms of creativity in gastronomy François Chartier collaborates with SONY AI gastronomy since 2018 and firmly believes that "the future is not tomorrow, it is today" ... If you want to learn with the best chefs and sommeliers in the world, you cannot miss François Chartier's interviews on the Sony AI channel https://www.francoischartier.ca//chef-interviews-series-so

Sake Masterclass with real masters!

This Christmas offer Fuentes del Silencio X Chartier. This wine is made with old vines (between 120 and 150 years old) of mencía and prieto picudo from Castilla y León (Spain) Get your bottle. Remember that it is a limited edition and only 668 bottles have been produced!

Aromatic Sunday: Rosemary! The active ingredients of rosemary belong to the terpene family, an extremely broad aromatic family composed of multiple aromatic molecules that can recall us lemony, woody, spicy or floral notes ! This aromatic complexity allows it to be combined with ginger, mango, sancho pepper, bay leaves, lamb and even pink grapefruit! ... For the liquid part, an IPA beer, a Riesling or a green tea will make a perfect match to match with your dish! Remember: 1 1 = 3! More information on rosemary in the blog https://www.francoischartier.ca/en/genesis

[ES] ¡No te pierdas la tercera entrevista de François en el canal de Sony AI! Hoy te traemos a una de las eminencias en el mundo de la gastronomía, Elena Arzak, chef con 3 estrellas Michelin en Arazk Restaurant en Gipuzkoa ... Te proponemos descubrir el importante papel de la familia en el restaurante y el uso de la cocina como medio de escape Sigue todas las entrevistas en el canal de Youtube de SONY AI y en la pagina web de Francois Chartier www.francoischartier.ca//chef-interviews-series-sony-ai-ga __________ [EN] Don't miss François's third interview on the Sony AI channel! Today we bring you to one of the eminences in the world of gastronomy, Elena Arzak, chef with 3 Michelin stars to Arzak Restaurant in Gipuzkoa We suggest you discover the important role of the family in the restaurant and the use of the kitchen as a means of escape Follow all the interviews on SONY AI's YouTube channel and on Francois Chartier's website www.francoischartier.ca//chef-interviews-series-sony-ai-ga

[ESP] ¿Aún no conoces bien a François Chartier? Descubre más sobre este experto mundial de los aromas, investigador, consultor, autor, sumiller, cocinero, ponente y profesor, su trayectoria es única y brillante Conoce y descubrelo todo sobre el mundo del sake, los aromas, los vinos y además, consulta recetas, libros y muchas cosas más.... Conoce un poco más sobre su historia y el mundo de los aromas en la página web de François Chartier ¿Estás preparado para una nueva aventura aromática? ¡Entra! www.francoischartier.ca __________ [EN] Still don't know François Chartier well? Find out more about this world expert on aromas, researcher, consultant, author, sommelier, cook, speaker and teacher, his career is unique and brilliant Know and discover everything about the world of sake, aromas, wines and also, consult recipes, books and much more. Learn a little more about its history and the world of aromas in François Chartier's web Are you ready for a new aromatic adventure? Enters! www.francoischartier.ca __________ [FR] Connaissez vous bien François Chartier ? Pour en savoir plus sur cet expert mondial des arômes, chercheur, consultant, auteur, sommelier, cuisinier, conférencier et sur son parcours unique et brillant Apprenez à connaître et à découvrir tout ce qui concerne le monde du saké, les arômes, les vins et consultez également des recettes, des livres et bien plus encore... sur son nouveau site web. Entrez! www.francoischartier.ca

[ESP] 2004 fue un año especial. ¿Sabes porqué? François Chartier creó la ciencia de las armonías moleculares. Esta ciencia permite a todos los cocineros crear y transformar recetas. Además nos permite crear armonías entre la comida y lo vinos para todos los amantes de la gastronomía ¿Aún no conoces su libro? "Papilas y Moleculas", que ha logrado el premio de mejor libro de cocina en 2010 en Paris categoria inovacion, habla sobre esta ciencia que no te dejará indiferente.... __________ [EN] 2004 was a special year. Do you know why? François Chartier created the science of molecular harmonies. This science allows all cooks to create and transform recipes. It also allows us to create harmonies between food and wine for all lovers of gastronomy Do you know his book? "Taste buds and molecules", which has won the award for best cookbook in 2010 in the Paris innovation category, talks about this science that will not leave you indifferent. __________ [FR] 2004 a été une année particulière. savez vous pourquoi ? François Chartier a créé la science des harmonies moléculaires. Cette science permet à tous les chefs et cuisiniers de créer et de transformer des recettes. Elle permet également de créer des harmonies entre la nourriture et le vin pour tous les amateurs de gastronomie Vous ne connaissez pas encore son livre ? "Papilles et Molécules", qui a remporté le prix du meilleur livre de cuisine en 2010 à Paris dans la catégorie innovation, il explique parfaitement cette science qui ne vous laissera pas indifférent.

[EN] Don't miss the second chapter of François Chartier's interviews with Chef Julien Royer This eminence in the world of gastronomy has 3 Michelin stars for Odette Restaurant in Singapore. We let you discover his history, his career and his vision, in these moments of fragility that we are living with COVID19 ... Follow all interviews on SONY AI YouTube channel. https://www.youtube.com/channel/UC-eJUbUU5AVi_tp75XFnDIQ __________ [ES] No te pierdas el segundo capítulo de las entrevistas de François Chartier con el Chef Julien Royer Esta eminencia del mundo de la gastronomía cuenta con 3 estrellas Michelin a Restaurante Odette en Singapur. Te dejamos descubrir su historia, su carrera y su vision, en estos momentos de fragilidad que estamos viviendo con el COVID19 Sigue todas las entrevistas en el canal de Youtube de SONY AI.

[ING] The new SONY AI GASTRONOMY project of interviews in collaboration with François Chartier, advisor of sony ai, is online! We analyze the present and the future of gastronomy in the very special circumstances that we are experiencing due to COVID 19. We will do so through 2 weekly interviews with the best creative chefs and visionary minds in the gastronomic world ... Chartier has collaborated with Sony AI by conducting interviews with eminent figures such as Julien Royer, chef with 3 Michelin stars at Restaurant Odette in Singapore or Hajime Yoneda, chef also with 3 Michelin stars at Hajime Restaurant in Osaka Follow all the interviews on the SONY AI YouTube channel. __________ [ESP] ¡El nuevo proyecto de entrevistas de SONY AI GASTRONOMY en colaboración con François Chartier, advisor de esta marca, está disponible! Analizamos el presente y el futuro de la gastronomía en las circunstancias tan especiales que estamos viviendo a causa de la COVID-19. Lo hacemos a través de 2 entrevistas semanales a los mejores chefs creativos y mentes visionarias del mundo gastronómico Chartier ha colaborado con Sony AI realizando las entrevistas a eminencias como Julien Royer, chef con 3 estrellas Michelin en el Restaurante Odette, en Singapur, o Hajime Yoneda, chef también con 3 estrellas Michelin en Restaurante Hajime, en Osaka Sigue todas las entrevistas en el canal de Youtube de SONY AI. __________ [FR] Le nouveau projet de SONY AI GASTRONOMY en partenariat avec François Chartier, conseiller gastronomique de SONY est disponible! Nous avons analysé le présent et l'avenir de la gastronomie dans les circonstances si particulières que nous vivons en raison du COVID-19. Pour ce faire, nous avons réalisé deux entretiens hebdomadaires avec les meilleurs chefs créatifs et les visionnaires du monde de la gastronomie François Chartier a collaboré avec Sony AI en réalisant des interviews de personnalités éminentes telles que Julien Royer, chef 3 étoiles Michelin au restaurant Odette à Singapour, ou Hajime Yoneda, également 3 étoiles Michelin au restaurant Hajime à Osaka Suivez la serie d'interviews sur la chaîne Youtube de SONY AI.