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Measured Indulgence

How a French Pastry Chef Lightens Up

Anneli Rufus | Posted 09.23.2013 | Taste
Anneli Rufus

At last week's Measured Indulgence Conference in San Francisco, celebrated French pastry chef Frédéric Bau proposed a revolution. That's what he called it, and although it's not a secret plan to fill every Oreo Cookie on earth with ganache, it is radical -- at least in France.