Hace unos días tuve el placer de tener una entrevista virtual con François Chartier, el sommelier, escritor e investigador de moléculas aromáticas que ha revolucionado el concepto de maridajes gastronómicos con su concepto de "harmonías".
Este fin de semana, tendremos la oportunidad de contar con su ponencia en el II Wine Culinary Forum que organiza Bodegas Torres en Barcelona.
A continuación, nos explica todas sus novedades:
Pódeis ver la entrevista que se publicó en el portal especializado de vinos VADEVI.cat
1. You started as a sommelier, a researcher of “foodpairing and harmonies”, and you become one of the most prestigious wine writers (your book, Chartier Guide…) and a wine journo. Now, you are a winemaker and a consultant for restaurants… Any job in the wine world that you missed?
Love’s the question! I’ve never harvest grapes yet…J but, I’ve collaborated in the last year in crafting gastronomic beer with a young microbrewery in Montreal, with who we had launch a new range of 4 gastronomic beer call Serie Gastronomie, inspired by my aromatic science. What’s next? Who knows!
2. You worked with Ferran Adrià, Ferran Centelles, David Seijas, Josep Roca… What did you learn from all these chefs and sommeliers?
First, to have the opportunity to work so close with Ferran Adria, in his taller and restaurant kitchen, on creating recipes ideas, open my mind as a researcher. The way to think out of the box. I’ve deserved a lot to Ferran Adria and Juli Soler. Then, I will say it’s about the same thing with Ferran Centelles, David Seijas, Lucas Paya, Josep Roca… they are great source of inspiration. They know also how to think out of the “sommelier so close box" (Classical way of looking at sommellerie work is to often very close, looking inside…).
3. What do you think about Catalan wines?
They have unique origin signature. They have the best of booth world: freschness of Mountain ands Sea air, richenness of inside land, and minerality of great terroirs (with large diversity). They have diversity of wines for all joy moments in life, with top Cavas for celebration, white and red wines for day to day lunch, as for great gastronomic experiences. But overall, they have a signature. They are not juts wines. When we taste a Priorat, we know we are in this unique steep land…
4. How is going in Tapas24? What are you managing there?
When Jorge jr Da Silva, the Montreal co-owner, call me to ask me if I could signed the wines list for his new project (he owns many restaurants in Montreal with his group Montreal Cuisine) and explain me that will be a joint-venture with Carles Abellan, and finaly that will be Tapas 24 Montreal… how can I say no? I know Carles, I really like is cuisine at Comerc 24 and Tapas 24, I’m a Barcelona lovers… it’s like all the planets where align for saying yes! So I’ve created a wine list, inspired by Tapas 24 Barcelona wine list format, with 100% spanish wines, with a large place for Catalans wines and cavas. I’ve choose the wines to try to have the best selection to match with Tapas 24 Barcelona and Montreal cuisine, who his about the same. Voilà! Just pleasure
5. Your new wine range: two wines from Pays d’Oc, a Côtes-du-Rhône, a Fronsac, a Toscan, a Ribera del Duero… Are you going to increase the range? Any Catalan maybe?
Maybe… I have so many wines regions in the world that I would like to work, so let’s see, time will tell. Note that my wines range is base on wines crafted for food, so I decided thinking the wine matching before making the wine, note after. With my aromatic science, I’ve think we could think the matching before. Si I’va call my good friend, the oenologist Pascal Chatonnet, from Bordeaux, who said to me: what a great idea! I will help you if you need help. So, we did it.
6. How is the experience to move from one side, the sommelier, to the other side, the winemaker?
A privilege. I’ve been traveling the wine world since 1989, tasting 4.000 kinds of wines each year since… it was time to put my hands in the must… and I’m still learning, this is the great thing with wine, and food, you never stop learning.
7. Are you coming to Catalonia in a few months, why – what are you going to do?
Yes! I will be there at the end of September, for the Barcelona Wine & Culinary International Forum (on September 28th) where I am on the Forume Advisory Committee (with Josep Roca, Victor de la Serna, Nick Lander), and also I will give a workshop on my science, like I’ve done last year at the first Forum edition. But this time, with 3 chefs with me on the stage, all creating recipes and Torrès wine matching based on one of my research on aromatic compounds. The title is: “End of geographical boundaries of taste”, by François Chartier, “Créateur d’harmonies”; with Daniel Ovadía, chef owner of Paxia (Mexico); Vineet Bhatia, chef owner of Rasoi (London), 1* Michelin; and Stéphane Modat, chef of Champlain Restaurant (Canada). It’s very exciting ! And I will have the opportunity to meet all my very good friends from Barcelona and Catalunya. This is life !
Thank you very much for your time François!