Frédéric Bau

Frédéric Bau is Maison Valrhona's confectionery researcher. After winning France's Best Apprentice Competition in 1983, he worked with Pierre Hermé and created the educational establishment "L'Ecole Valrhona", which he directed and helped expand worldwide for over 20 years. He and his team invented "Les Essentiels", a collection of confectionery and chocolate recipes and techniques enabling professionals operating in the gastronomy sector to innovate with no restrictions. It was the same no-limits desire that led him to invent "Gourmandise Raisonnée" [Reasoned Gourmandise] in 2005, a new conception of confectionery, aesthetics and gastronomy with constant respect for welfare and the environment. His “Tout Chocolat” gala dinners have travelled the world, and are now his registered trademark. In 2012, Valrhona launched a fourth chocolate colour, Blond Dulcey, one of its greatest creations. In 2017 he created “De Mains de Maître”, a  concept of conferences and demonstrations inspired by artistic techniques, an invitation to creativity to help develop the profession. In 2021 he brought out his latest publication, "La Gourmandise Raisonnée", which has now been translated into several languages.