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CERCLE CALENDAR V x Thomas Bernon
Discover April’s dessert of the month selected especially by you for the Cercle V 2022 Calendar.
Cercle V member Adam Cleal creates the OABIKA Coffee Float
Discover this unique recipe made with our cocoa fruit juice concentrate OABIKA. With this new universe of creativity, Adam Cleal showcase in one cocktail a new afternoon tea experience.
Together, let’s make pastry healthier!
Healthy eating means looking after our nutritional needs and being careful about where our food comes from. Once innate, our long-neglected understanding of healthy diets has become a part of all our mindsets.
Asia's 50 Best Restaurants 2022: the list of winners
Earlier this 29th March, the list of Asia’s 50 Best Restaurants 2022 was revealed. As the official chocolate partner of the World’s 50 Best we are proud to support this premier culinary event which honors Asia's best restaurants and chefs and promotes gastronomy and sustainability..
Valrhona’s Iconic 6 event in Dubai
Delighting you with an exclusive event, Valrhona has brought the team of Relais Desserts for a 3-hour intimate afternoon tea at Jumeirah Al Naseem where you were able to discuss current trends, competition, business opportunity and the importance of knowledge sharing while discovering the entreme...
CERCLE V CALENDAR x Jonathan Martin
This March, we present a creation by Jonathan Martin, a pastry chef who has been working at the Domaine de Clairefontaine for the last 10 years. This charming hotel’s gourmet restaurant has been Michelin-starred for the past three decades!
Les Grandes Tables du Monde unveils its 2022 Guide
On Monday, March 7th, David Sinapian (Maison Pic – Valence), President of the association Les Grandes Tables du Monde, assembled the crème de la crème of the food industry at the Shangri-LA in Paris for the launch of the prestigious association’s 2022 guide.
Together, let’s prioritize local sourcing
Ethical farming practices can mean animals have more space and varied natural environments to live in, as well as supporting biodiversity by preserving habitats for plants and insects.
Cercle V member Michael Kwan creates the OABIKA poached kumquats, caramelised macadamia & Nyangbo ganache
Directly inspired by his hometown, discover this recipe made with our Single Origin Nyangbo 68% and paired perfectly with OABIKA, a complex, nuanced, and subtle aromatic profile that combines fruity and tangy notes.
Offer more responsible products
Our new ambition is to give a score to all our products (not just the new ones) and ensure that each new product achieves
at least the average score by the end of 2022.