Livre Gourmandise raisonnée

Pastry: a word that evokes a thousand emotions, an ancestral know-how and greed, often synonymous with abundance, when the body demands pleasure in all lightness.

Frédéric Bau, Creative Director of Valrhona, explores the foundations of a new healthy and virtuous pastry, through a scientific and artistic approach.

The ingredients, techniques and gestures redraw the lines of the gourmet, in favor of our well-being, while respecting the taste and sensations of the great classics of pastry, but also a source of inspiration for creations. Paris-brest, lemon pie, fruit soufflés, Carrément chocolat or Kyoto entremets, the chef proposes 60 tasty recipes and a repertoire of essential preparations, which are all invitations to reasoned gourmandise

A new book published by La Martinière. New pastry, new rules. 60 recipes that combine the beautiful, the good and the well.