Cercle V Calendar x Cédric Rivière

With Easter around the corner, pastry chef at the Bastide de Gordes Cédric Rivière presents his Cercle V Challenge creation. This egg has been designed to support sustainable development and our natural ecosystem’s wellbeing, and draws particularly strongly on bees and their world. 

“My pastry-making combines classic flavors with a touch of exoticism that livens up the pastry and gives people a real surprise.

L'œuf a été moulé avec Satilia 62% et propose, en son cœur, des plaques de chocolat blond Dulcey 35%, d' Opalys 33%, et de Jivara 40%. Tout en délicatesse, l’œuf comporte une cuillère à miel recouverte de poudre d'or et à la façon d'un poulailler, regorge de petits œufs à venir déguster.

The egg has been molded with Satilia 62%, and its heart conceals blocks of blond Dulcey 35%, Opalys 33%, and Jivara 40% chocolate. This super-delicate egg includes a honey spoon covered in gold powder and, a little like a chicken coop, it’s spilling over with little eggs to nibble on. 

Cédric and Valrhona’s bond was born out of trust and close co-working, as well as a shared passion for a beautiful, tasty, ethical and high-quality ingredients. The chef also finds Valrhona’s services meet his needs, including L’École Valrhona and its training, the tools and the wider support for every individual’s creativity.