News and Events

ENVIRONMENT, Published on 12/8/22

Valrhona chocolate crosses the Atlantic on board a cargo sailboat

On November 10th, a pallet of Valrhona chocolate left Dunkirk for New York aboard the Grain de Sail, a 78 feet commercial sailboat powered by green energy: the wind.

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CERCLE V, Published on 11/8/22

CERCLE CALENDAR V x Sven Walton

We’re nearing the end of our Cercle V 2022 calendar with chef Sven Walton’s dessert.

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CHEFS FOR CHANGE, Published on 11/2/22

Together, let’s reduce plastic

We all know the positives of getting rid of single-use packaging – but what does this cost us?
Along with the rest of society, sweet gastronomy has increasingly adopted a relaxed attitude towards disposables, from plastic piping bags to plastic wrap, customer packaging to aprons.

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GASTRONOMY, Published on 10/18/22

The 2022 Christmas logs from l'École Valrhona

This year, the pastry chefs at L’École Valrhona have drawn plenty of inspiration from nature to create their Yule logs.
These two refined, original creations called Serenity and Sapinette are an ode to the living world around us.

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CERCLE V, Published on 10/12/22

CERCLE V CALENDAR x Mehd Hadj Mebarek

Check out the dessert you selected for October for the CercleV 2022 Calendar.

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CHEFS FOR CHANGE, Published on 10/1/22

Together, let’s reduce our waste

Packed pastry shop shelves are always alluring! However, keeping shelves constantly stocked often generates food waste. Globally, food waste costs the restaurant industry billions of dollars a year.

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GASTRONOMY, Published on 10/11/22

Our 100th anniversary sculpture by L’Ecole Valrhona

To celebrate Valrhona’s 100th anniversary, David Briand, pastry chef instructor, manager of l'Ecole Valrhona and Meilleur Ouvrier de France Pâtissier 2019, has created a special work of art.

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CERCLE V, Published on 9/15/22

CERCLE V CALENDAR x Sébastien Lefebvre

For the month of September, we present a dessert by chef and CercleV 2022 calendar winner Sébastien Lefebvre.

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CERCLE V, Published on 8/1/22

CERCLE V CALENDAR x Aux Saveurs d’Antan

For the month of August, we are proud to present a dessert by the Aux Saveurs d'Antan bakery, one of the winners named in the CercleV 2022 calendar. Passionate about pastry, the Prodhommes opened their pastry shop and bakery 8 years ago.

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CHEFS FOR CHANGE, Published on 7/8/22

Together, let’s save energy

Sweet gastronomy needs a lot of energy, particularly in terms of refrigeration and cooking, and therefore it’s a global warming contributor. The good news is that this is an area of sustainability where the interests of profit and planet directly align.

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