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News and Events
CERCLE V CALENDAR x Anthony Le Gouez
To mark the start of the month, we are proud to present the Cercle V 2022 dessert for July. It has certainly met with success! Anthony Legouez is committed to offering indulgent but low-sugar pastries that respect the seasons.
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Together, let’s improve well-being at work!
Staff turnover can cost businesses a lot of money! So how can we maintain our team over the long term?
A number of factors come into play, including adopting a progressive approach to salaries and tips and offering better working conditions to improve recruitment and retention.
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CERCLE V CALENDAR x Marc Dambra
Check out the dessert selected especially by you for June in the CercleV 2022 Calendar. It was created by Marc Dambra, co-manager and pastry chef at the fine pastry shop Candiz By M in Haillan, near Bordeaux.
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Improving living and working conditions
Understanding the needs of our farmers is at the heart of what our team does every day. These needs come from our partners
who we rely on to make sure our activities are relevant and legitimate.
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Education and combatting child labor in Venezuela
Child labor is a major problem facing the entire cocoa and chocolate sector. Due to our belief that to have the greatest impact any action must be collective, we joined the International Cocoa Initiative (ICI) in 2017. The ICI is a foundation dedicated to protecting children in cocoa-growing comm...
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Valrhona unveils its 1st Mission Report
We want to inspire a collective movement that unites everyone in the cocoa, chocolate and culinary industries around a fair, sustainable cocoa sector and gastronomy which tastes great, looks great and does great things for the world. Find out more about our commitments and actions in our 2021 mis...
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CERCLE V CALENDAR x Baptiste Depoorter
A new month means a new creation from the Cercle V calendar can be revealed! For May, the spotlight is on Baptiste Depoorter, who at 23 years old is already a pastry chef at Chateau de la Messardière.
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Together, let’s support local craftsmanship
Setting an example and forging local links are essential ways to make our businesses sustainable and prosperous. They build customer and staff loyalty, but they also mean people will appreciate the products we offer all the more.
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Preserving the biodiversity of the Sambirano valley
For the past century, we have taken each day as an opportunity to work with cocoa producers, creators and culinary enthusiasts so that we can make the cocoa industry fairer and more sustainable and develop creative, ethical gastronomy. As part of this approach, we have identified environmental pr...
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CERCLE V CALENDAR x Thomas Bernon
Discover April’s dessert of the month selected especially by you for the Cercle V 2022 Calendar.
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