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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.

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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.

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Cercle V member Michael Kwan creates the OABIKA poached kumquats, caramelised macadamia & Nyangbo ganache

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.

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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.

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Tackling our energy and water use

One of our key strategies to reduce our environmental impact is to cut our energy consumption, while also promoting alternative energy sources.

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World’s 50 Best reveals MENA 50 Best Restaurants

VALRHONA is proud to be a partner of the "World’s 50 Best". A prestigious event which annually honors the best restaurants and chefs in the world, and promotes gastronomy and sustainability.

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Valrhona Gastronomy Key Players Community coming together in Dubai

With pride and excitement, Valrhona IMEA HUB is bringing two giants of the culinary scene - Pierre Hermé and Frédéric Bau – for an exceptional week of high pastry, innovation and expertise.

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CERCLE V CALENDAR x Tanguy Coelis

This February, discover a dessert by chef Tanguy Coelis, who has been named one of our Cercle V 2022 calendar winners.

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Cercle V member Nicolas Rouzaud creates the Chocolate Nyangbo Millefeuille

Cercle V member Nicolas Rouzaud creates the Chocolate Nyangbo Millefeuille

Discover this unique recipe made with our Single Origin Nyangbo 68%. With a rounded hint of spice and sweet vanilla notes, this 68% dark chocolate will bring you on a journey to Ghana’s finest cocoa.

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Working together for ethical sourcing!

Pâtisserie and desserts very often use ingredients from all over the world such as cocoa, vanilla and sugar, but also tropical fruits.

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