"Frederic Bau is one of France's top pastry chefs. As chef patissier, director and teacher at the famed Ecole du Grand Chocolat Valrhona since 1988, he has achieved God-like status in chocolate circles. Between giving seminars throughout Europe and in Japan, and emergency visits to Parisian patisseries like Fauchon to solve technical problems centring on ganache, bonbons and mousse, Bau is considered the leading international chocolate expert. His cooking show, Sucre Sucre, is seen on French television weekly. If anyone is creating waves in chocolate circles, it's bound to be Bau. The great man has two books to his credit: Au Coeur des Saveurs, a trilingual tome aimed at professional chefs, and Caprices de Chocolat, a simple approach aimed at adventurous amateurs. He's now at work on a third book. The topic? Chocolate in savoury dishes, a theme he has explored in London at the Savoy Hotel, and in France with chefs Alain Ducasse and Jacques and Laurent Pourcel. If chocolate mixed with meat sounds odd, it comes as no surprise to those of us who know of Bau's reputation as an innovator."[1]
Sources
edit- Chesterman, Lesley (14 February 2004). "Chocolate dinner for grownups". The Gazette. Retrieved 25 September 2024.