Francois has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that give foods and wines their flavour. Armed with the results of his extensive research, Chartier has been able to identify why certain foods and wines work well together at a molecular level.

Join us for an evening exploring the principles of food & wine pairing. We will practice the principles of French Canadian sommelier Francois Chartier.

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