At L’Oustau de Baumanière, in Provence, praline has become Brandon Dehan’s sweet signature. Over the course of the services, this pastry chef has imagined desserts crafted around dried fruits, chocolate and scents of scrubland. For a long time, his way of working with praline remained confined to kitchens and the chocolate factory.
On September 2, 2026, he finally shared it in a first book published by Hachette Cuisine: . This work of approximately 240 pages brings together more than 60 recipes, from the basics to restaurant creations, including some unexpected detours towards savory.
Brandon Dehan, the art of praline at L’Oustau de Baumanière
Established since 2016 at L’Oustau de Baumanière alongside Glenn Viel, Brandon Dehan has established himself among the faces of contemporary pastry. Young Gault et Millau Talent in 2019, then Pastry Chef of the Year at the Trophées Le Chef in 2020, he helped the restaurant obtain the third Michelin star the same year.
In 2022, he created the Baumanière chocolate factory to extend his work around chocolate and praline. There we find its “Cigales”, candies garnished with pralines inspired by Provencal perfumes such as savory, rosemary, thyme or basil, a natural prelude to the editorial project.
by Brandon Dehan: a gourmet transmission book
Praliné(s) opens with the fundamentals: choice and roasting of dried fruits, cooking of sugar, textures to master, conservation. The chef details the dried fruit pralines before offering multiple variations, from Paris-Brest to the house creation called Marseille-Les Baux.
Then come the everyday recipes: vanilla flan and hazelnut praline, spread, ice cream sundaes, hazelnut marble, pistachio shortbread or apple turnovers with buckwheat praline. The publisher announces a price of $24.95 for the paper version and $16.99 for the digital format, in the Hachette Cuisine collection.
When Praliné(s) opens the sweet and savory praline
The book increases in technicality with a chapter devoted to “haute couture” creations served at L’Oustau de Baumanière or at the Baumanière chocolate factory. There we find the “Cigales” and the 2023 Christmas log, but also original pralines with coffee, coconut and chestnut honey, or even mustard.
The last chapter turns to the aperitif with “pralipéros”, savory versions of praline, worked with dried tomatoes, olives or grilled bacon. And then, over the pages, the praline leaves the image of a simple garnish to become a real technique, a culinary language that the reader can appropriate, whatever their level.
When is Brandon Dehan’s book Praliné(s) coming out?
Brandon Dehan’s book will be published on September 2, 2026 by Hachette Cuisine, within the Hachette Pratique collection dedicated to culinary titles.
How many recipes are in Brandon Dehan Praline(s)?
brings together more than 60 recipes around the art of praline, from the basics to haute pastry creations, including simple sweet preparations and a chapter devoted to savory praline.
Who is the book Praliné(s) by Brandon Dehan for?
The book targets pastry enthusiasts, from beginner enthusiasts to professionals. The progression goes from accessible fundamentals to restaurant recipes, with the spirit of a transmission book.
