Christmas
In stock
Valrhona
Dulcey Valrhona 250 g
€11.35
Mindful Indulgence - Dedication by Frédéric Bau
Altal
Reference: 16865
Frédéric Bau's book, "Gourmandise raisonnée" (Reasoned Indulgence), is about indulging yourself while taking care of yourself.
Pastry: this is a word that evokes a thousand emotions, ancestral know-how and indulgence, often synonymous with abundance, when the body demands a light and pleasurable experience.
Frédéric Bau, creative director of Valrhona , explores the foundations of a new, healthy, and virtuous pastry through a scientific and artistic approach. Ingredients, techniques, and gestures redefine the boundaries of indulgence, prioritizing our well-being while respecting the taste and sensations of classic pastries, and also serving as a source of inspiration for new creations. From Paris -Brest and lemon tart to fruit soufflés , Carrément Chocolat entremets , and Kyoto desserts , the chef offers 60 delectable recipes and a repertoire of essential preparations, all invitations to mindful indulgence.
€49.00
€29.40
Product information
Frédéric Bau is the creative director and founder of the Valrhona pastry school, a company dedicated to chocolate, from cocoa sourcing to pastry chef training.
Thierry Hanh is a nutritionist. A consultant in private practice and for the food industry, he founded the website www.nutrissime.com. Raphaël Haumont is a physical chemist specializing in the structure of matter and a professor at Paris-Saclay University. In this capacity, he holds a chair on "The Cuisine of the Future" and, with chef Thierry Marx, created the French Culinary Innovation Center. Bénédicte Bortoli is a publisher and consultant. Trained in cooking at the Ferrandi school and in oenology, she is also the author of illustrated books primarily focused on gastronomy. Guillaume Czerw is a freelance photographer. Specializing in food photography, he collaborates with both the press ( 180°C, Fou de Pâtisserie ) and publishing houses.
23cm x 29cm