The History

It all began at the famous Spanish restaurant, El Bulli, 5-time winner of the title “Best Restaurant in the World.” Its renowned chefs, Juli Soler and Ferran Adrià, began experimenting with numerous avant-garde cooking techniques that led to an interest in the molecular structure of food and how it reacts to different cooking techniques. But it was the French Canadian sommelier, François Chartier, in his groundbreaking work Tastebuds and Molecules, who began pairing food with wine, based on the molecular structure of each.



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