Chartier ‘Créateur d’harmonies’ is a culinary matchmaker who combines science and intuition to redefine the boundaries of taste, food, drinks and ultimately create a new world of pleasure.  His culinary harmonies redefine delectability. 

Best innovative Food book in the World, Gourmand World CookBook Awards (2010 Paris)

Best Matching Food & Wine book in the World, Gourmand World CookBook Awards (2013 Paris)

World’s best Sommelier in French wines and spirits (1994 Grand Prix Sopexa, Paris)

François Chartier is regarded internationally as one of the pioneering researchers in recipe creation and wine and food harmonies. Robert M. Parker Jr. says he is ‘Pure genius!’ while Ferran Adrià and Juli Soler qualify him as ‘the number one expert on flavours’. Since winning the prestigious Best Sommelier in the World award in 1994 (Grand Prix Sopexa, Paris), François relentlessly renewed himself and drove his research further and further. He published the first results of his research in *aromatic harmonies and sommelerie*—a discipline he created in 2004—in his book Papilles et Molécules (Taste buds and Molecules). In 2010, the book was awarded Best Innovative CookBook in the World, at the Gourmand World CookBook Awards in Paris.

Chartier has consulted for some of the greatest chefs in the world—including Ferran Adrià of the famous elBulli restaurant, where he collaborated in creating many of the dishes on the 2009 and 2010 menus—, and aromatic science never ceases to turn heads. With his loyal accomplice, Chef Stéphane Modat from Québec’s Fairmont Château Frontenac, he has created and hosted a series of 12 culinary television shows entitled Papilles, broadcast on Télé-Québec in 2012. In January 2013, the show was aired by TV5 Monde in over 125 French-speaking countries across the world. In 2011, he published the book Les Recettes de Papilles et Molécules, following suit in 2012 with the collection Papilles pour tous!, one for each season. The Paris Gourmand World CookBook Awards has recently named the collection as the Best books in the world on wine and food harmonies. In October 2013, Chartier launched his very first range of European wines retailed at Québec’s SAQ, wines he elaborated and crafted for food pairing. His wines are an tremendous critical and popular success, are also sold in Alberta, and will soon be in Ontario and the USA. Finally, after six years of research and writing, he published , in November 2015, Volume 2 of Taste Buds and Molecules, L’Essentiel de Chartier – L’ABC des harmonies aromatiques à table et en cuisine.