THE AROMATIC HARMONIES OF CAVA
After a deep field work, the specialist of the aromas and “Créateur d’Harmonies” François Chartier has managed to carry out for the first time this fantastic scientific work in which he demonstrates that Cava is the best ally of the gastronomy and combines perfectly with an infinity of flavors of the world.
Thus, after carrying out an extract of the different general aromatic profiles of four different types and styles of Cava (Traditional, Reserva, Gran Reserva and Paraje Calificado Cava), Chartier went on to analyse the main dominant molecules for each of them through his aromatic science of “molecular harmonies”, a science created by François Chartier and published in his book “Papilas y Moléculas” – best cookbook in the world for Gourmand World Cookbook Award 2010.
The result, after an exhaustive research, has allowed the identification of multiple ingredients complementary to Cava, which are translated into an infinity of recipes in the world.
Never before, the union between Cava and Gastronomy has been so precise!
François Chartier “Créateur d’harmonies”
François Chartier, aromas specialist, is regarded internationally as one of the pioneering researchers in aromatic recipes and “molecular harmonies”, a discipline he created in 2002. The world-renowned critic Robert M. Parker Jr. says that Chartier is “pure genius” while Ferran Adrià considers him to be “the number one expert on flavours”. He is the author, among other works, of Taste Buds and Molecules, the best cookbook in the world according to the 2010 Gourmand World Cookbook Award. Since 2018 he has been an honorary member of the Sony AI Tokyo research team, collaborating with their artificial intelligence and gastronomy project.