Born in Tours in France, Frédéric Bourse manages to put his all-time love of the beauty, genuineness and freshness of nature into his creations. His passion for the art of patisserie and confectionery, teamed with top-level technique, have guided his constant pursuit of the genuine taste and special flavours he takes worldwide.
He works as an instructor with the most prestigious European professional schools and the best Italian patisseries.
He has collaborated with DIA for many years, putting together a series of refined recipes.

His 40 extraordinary, technically infallible recipes combine perfectly harmonious taste and the excellence of prime quality ingredients.
Without forgetting the aesthetic aspect, translated into spectacular equilibrium of shape and colour.

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