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GOURAI
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Pastry: a word that evokes a thousand emotions, an ancestral know-how and gluttony / sweetness (gourmandise), often synonymous with abundance, when the body demands a pleasure.
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Frédéric Bau, Director of Creation of the Valrhona firm, explores the foundations of a new healthy and virtuous pastry, through a scientific and artistic journey. The ingredients, techniques and gestures redesign the lines of the sweet tooth in favor of our well-being, respecting the taste and sensations of the great pastry classics, but also a source of inspiration for new creations. Paris-Brest, lemon tart, fruit soufflés, Carrément chocolat or Kyoto cakes… the chef proposes 60 tasty recipes and a repertoire of essential preparations that are the best invitation to “Gourmandise Raisonnée”.
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