Frédéric Bau
He is a global -or franco-global- chef, founder of L’École du Grand Chocolat Valrhona. Great figure in world pastry.
Frédéric Bau Articles
Six examples of reasoned pastry, free of excesses, by Frédéric Bau
In his book, Gourmandise Raisonnée, available at Books For Chefs, the popular chef provides tasty, light, and healthy recipes.
‘Reasoned Gourmandise’ by Frédéric Bau, now available in English and Spanish
The book, which is having great sales success, can be found at our online store, Books For Chefs.
Pierre Hermé and Frédéric Bau create four ‘Gourmandise Raisonnée’ desserts
The preparations, in which the nutritionist Thierry Hanh has also participated, can be tasted until May 30.
Frédéric Bau explores a pastry without excesses in the book “Gourmandise Raisonnée”
The book, available in French at Books For Chefs, explores the fundamentals of a new healthy, respectful, and delicious pastry.
115,000 people visit the Salon du Chocolat 2017
The Salon received 7% more visitors than in 2016 and more than 500 participants from 60 countries.
Frédéric Bau: “Where is the talent? We are increasingly in a world of sheep”
This great pioneer makes an invitation to imagine the future, to think differently, to preserve the emotion.
13 plus 1 adjectives to define so good.. 18
18th volume of our magazine is surprising, transgressive, elegant, avant-garde. But above all, it is ...
“Le Meilleur Pâtissier, Les professionels”: a television competition for professionals
The jury consists of four great names in French pastry: Philippe Conticini, Pierre Hermé, Frédéric Bau, and Cyril Lignac.
International pastry chefs at the opening of École du Grand Chocolat in New York
Oriol Balaguer, Paco Torreblanca, Patrick Roger, Frédéric Bau and Pierre Hermé are some of the chefs who wanted to actively participate in the opening of the fourth school opened by Valrhona in the world, the first in the United States.
Enric Rovira: “If you do what people ask you to do, that’s not creating, that’s serving”
Enric Rovira and Frédéric Bau talked about the process of creativity in dessert making, seeking out their common ground regarding those aspects that work best in chocolate-making or pastry cooking. Their analysis reviewed both what has happened in the recent past as well as the current challenges that professionals need to overcome.
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