Ingredient:

Red Peppers

Sauces and Condiments
Concentrated paste of roasted red bell peppers and toasted sesame oil

In February 2008, Stéphane Modat and I started on the path to this recipe, originally a sphere of charred red peppers, during…
Beef Meat
Meat-Stuffed Red Bell Peppers

Aromatic Trail Here is a super simple yet super aromatic dish created specifically to pair with oak-aged red wines, especially merlot, but…

François Chartier is regarded internationally as one of the pioneering researchers in terms of recipe creation and wine and food harmonies. Robert Parker says he is “Pure genius!”, while Ferran Adrià and Juli Soler qualify him as “the number one expert on flavors”. Since winning the prestigious Best Sommelier in the World award in 1994 (Grand Prix Sopexa, Paris), François never ceased renewing himself and relentlessly pursuing his research. He published the first results of his research in *aromatic harmonies and sommelerie* – 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.

In 2013, the Paris Gourmand World CookBook Awards named the collection Best Matching Wine & Food Book in the World.