He is a global -or franco-global- chef, founder of L’École du Grand Chocolat Valrhona. Great figure in world pastry.
Only a few names in world pastry transcend beyond borders and are acknowledged worldwide. Without any doubt, Frédéric Bau is one of those names. A global chef, or rather franco-global, as Bau himself describes Valrhona’s chocolate, the firm to which he has linked his own destiny in the last 30 years.
As a great pioneer, Bau is always able to anticipate the future, always thinking not of tomorrow but of the day after tomorrow. He was the first to speak of “gourmandise raisonnée” as an antidote not against sugar or butter, but against excess. Now he does not hesitate to denounce the loss of style and personality in present pastry.
Bio Highlights
1990 – He opens L’École du Grand Chocolat Valrhona, which he would run for 20 years
1997 – Publication of his unparalleled book ‘Au Coeur des Saveurs’
2006 – Publication of the book ‘Chocolate Fusion’
2009 – Opening of the restaurant Umia, in Tain L’Hermitage, alongside his wife Rika
“I like transgression, fun. I like to dare. I love singularity, even at the risk of displeasing”
so good.. magazine #18
“I like transgression, fun. I like to dare. I love singularity, even at the risk of displeasing”
so good.. magazine #18
Featured in so good #1, so good #5 and so good #18
