Reasoned Gourmandise by Frédéric Bau is a groundbreaking pastry cookbook that redefines indulgence for the modern palate. As the Creative Director of Valrhona and one of the most respected names in French pastry, Bau introduces a new philosophy: gourmandise raisonnée — pleasure without excess.
This beautifully crafted book presents 60 recipes, from reimagined classics like Paris-Brest and lemon tart to modern entremets such as “Squarely Chocolate” and “Kyoto.” Bau blends culinary artistry with nutritional mindfulness, making this book an essential guide for pastry chefs and home bakers who want to create desserts that are both delicious and balanced.
Backed by scientific insights and a respect for traditional techniques, each recipe is built around health-conscious ingredients, refined techniques, and modern plating. Bau’s mission is not to eliminate sugar and butter, but to use them wisely — prioritizing flavour, texture, and well-being.
More than a cookbook, Reasoned Gourmandise is a manifesto for a new era of pâtisserie — inspiring creativity, responsibility, and elegance on every page.
Content:
- Introduction
- Memories of a gourmand
- Why should gourmandise be reasoned then?
- The pillars
- The toolbox
- Recipes
- Small cakes
- Tarts
- Entremets
- Plated desserts
- In full transparency
- Small pleasures
- Base recipes
- Annexes
• Language: English
• Author(s): Frédéric Bau
• 336 pages
• Published in 2021
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Inventory Last Updated: Aug 30, 2026
