A “GOURMANDISE RAISONNÉE” WITH ART-CHITECTS OF TASTE FRÉDÉRIC BAU AND PIERRE HERMÉ

Valrhona invited two titans of the culinary scene, Pierre Hermé and Frédéric Bau, to a week of fine pastry, innovation and expertise in Dubai.

When a technique is mastered, that’s when it becomes invisible. What are your thoughts on this?

Frédéric Bau: This is an excellent question. I am fond of this saying, so thank you for bringing it up. I believe that a technique is the hidden part of an iceberg. It is what makes a dessert harmonious and elegant. Clients are not focused on the technique; they mainly care about taste and texture.

Sweets are for pleasure, while savory is for nourishment. How do you convey that in your desserts?

Frédéric Bau: What a lovely question! There is pleasure in eating both savory and sweet. But your question makes a lot of sense. Nowadays, we tend to overconsume. When a diner reaches the end of a dinner, they need to be presented with a dessert that not only complements the meal, it also takes wellbeing into consideration. That is why I suggest serving a “Gourmandise Raisonnée."

Pierre Hermé: It is our role to offer clients the choice of ultra-rich pastries and a pastry that is reasonable. I agree with this phrase. Sweets need to imperatively provide pleasure.

What are your upcoming projects?

Pierre Hermé: I have plenty of projects in the pipeline. I am finalizing Saint Valentine’s 2023 and Christmas 2022. We also have several openings, including two tea places and a pastry shop in Qatar as well as branches in Paris, at Gare de Lyon and at La Gare du Pont de l’alma. There is also something planned for KSA.IN addition, I have 3 upcoming book releases.

Frédéric Bau: I think there will probably be a sequel to “Reasoned Gourmandise.” It will have a more professional and artisanal outlook. I am also opening in a pottery studio in two months’ time to provide sustainable plates for star chefs in France valrhona.com

Read the full interview on hospitalitynewsmag.com