Taste Buds and Molecules: Innovative Aromatic Food Pairings
Inspired by his collaboration with Chef Ferran Adrià, Sommelier and Author François Chartier will explore the aromatic profile of nori—which shares molecular properties with black pepper and olives—to create a sushi that pairs well with red wines. Further, Chartier will show sommeliers how they can deepen the connection between food and beverages by uncovering the unity between seemingly disparate foods with the same aromatic compounds. The result? Aromatic food synergy!