Frédéric Bau and his team

Frédéric Bau is acknowledged by his peers as one of the finest pastry chefs and chocolate makers in the world. He was awarded the title of best apprentice in his region of the south of France and won the top prize for Meilleur Apprenti de France, a rigorous nationwide competition for France’s best apprentice. In 1986 he began working at Fauchon, the Parisian gastronomic institution, soon after Pierre Hermé also started there, and was in charge of decoration.

When Valrhona hired him in 1988, he founded the École du Grand Chocolat, becoming creative director and executive chef. He has created Valrhona’s Essentiels, basic recipes for sponges, ganaches, mousses, and more; all a source of inspiration and a veritable bible for other pastry chefs. His passion for chocolate has led him to use chocolate in all its varying forms, including in savory recipes.