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Frédéric Bau

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About
I would like to thank all the artisan chocolatiers, pastry chefs, bakers, and cooks who, for decades, have been regaling us with their creativity and passion for their work. This book is first and foremost an homage to them all; I take my hat off to them.

And I have to thank all the great chefs who were kind enough to answer Flammarion’s invitation to enrich this book with the recipes that reflect their talent:

Christophe Adam (Fauchon), Frédéric Cassel, Jean-Paul Hévin, Christophe Felder, Éric Léautey, Cyril Lignac, Gilles Marchal (Maison du chocolat), and Christophe Michalak (Plaza Athénée).

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