Sake is recognized by the world's sommelier community as one of the best "matchmakers" for foods from various cultures.
Sake offers many avenues to develop perfect harmonies with international culinary specialties, offering a structure that differs from wine (less acidity and more umami) as well as aromatic complexity.
In #SakeGraphy, François Chartier will share his new aromatic research on the molecular harmonies of sake. The author of the worldwide bestseller Taste Buds and Molecules and creator in 2004 of the new aromatic science of molecular harmonies has found inspiration in the aromatic profile of all types of sake. Here, he will share the harmonies he has developed for sake with ingredients used in Japanese as well as various world cuisines.
Recipe by Chef Stéphane Modat
Recipe signed by Chef Stéphane Modat
Recipe by Chef Stéphane Modat, Best Chef in Quebec 2019
Recipe created by Chef Stéphane Modat (Best Chef in Quebec 2019, former chef of the Fairmont Château Frontenac, and co-owner and chef of the new restaurant Le Clan in Quebec City)
Let yourself be surprised by this soup, on its own or as a side dish, but always with Tanaka X Chartier - Blend 001 in your glass.
This creative recipe combining apple, caramel, curry, macadamia nuts and foie gras was designed around sotolon.
A colorful and rich recipe to accompany the Tanaka 1789 X Chartier Blend 001!