In his latest book, Fréderic Bau, founder of l’École Valrhona, talks about a concept that he has pioneered and that he has been developing for years: Gourmandise Raisonnée. Available in French in our online store Books For Chefs, it is a book that explores the fundamentals of a new, healthy, and virtuous pastry through a scientific and artistic journey.
From more than 300 pages and 60 healthy recipes (Paris-Brest, lemon tart, fruit soufflés, Carrément chocolat, Kyoto …) the renowned chef invites you to enjoy a respectful and delicious pastry with new rules, as he himself assures that “there cannot be only one way to get pleasure and gourmand emotion”. Here the ingredients, techniques, and gestures redesign the lines of what is gourmand in favor of our well-being, respecting the flavors and sensations of the great pastry classics, although it also serves as a source of inspiration for new creations.
In so good # 18, Bau was already reflecting on the birth of the idea of gourmandise raisonnée: “it seemed to me that we could no longer make cakes like before and that our recipes and our work patterns had to change profoundly. It is not roots, nor tradition nor pleasures that must change. We are merchants of happiness. But we must take into account the welfare of our customers. It is for me a kind of work ultimatum ”. He also clarified that “the less sweet or sugar-free is the opposite of the gourmandise raisonnée, which prohibited nothing except excess. A recipe that is only less sweet becomes in many cases an atomic cholesterol bomb ”.