A Night of Chocolate Alchemy at the museum with Le Fil Rouge by Valrhona at Louvre Abu Dhabi
Under the patronage of Her Highness Sheikha Alyazia Bint Nahyan Al Nahyan, Valrhona hosted an unforgettable immersive evening at the Louvre Abu Dhabi, celebrating the community, artistry and craftsmanship of fine chocolate with "Le Fil Rouge by Valrhona." This event marked a sensory voyage from raw cocoa to exquisite chocolate creations, uniting over 250 chefs, partners and patrons from across the globe, including Morocco, Tunisia, Saudi Arabia, Qatar, Kuwait, Bahrain, Oman, UAE, France, Italy, Japan, and Hong Kong.
Le Fil Rouge by Valrhona represents the red thread woven throughout the Maison's journey, guiding the brand to its chefs through its ingredients and L’École Valrhona. This red symbolizes passion, dedication, and the pursuit of excellence in high-quality chocolate and traceability. For over 100 years, Valrhona has been the ultimate guide and reference for the culinary community.
Guests began their experience with an exclusive tour of the "Kings and Queens of Africa" exhibition, where Valrhona, as the main partner, showcased its dedication to communities and countries dear to its heart through a captivating display of artifacts and artistry.
As guests entered the dome of the Louvre Abu Dhabi, they embarked on a sensory journey guided by Valrhona's symbolic red thread. This immersive experience allowed them to interpret visual stimuli through captivating light displays, perceive sounds and vibrations through music and an exceptional show, and indulge their senses at the chocolate essence bar. Here, they tasted and paired the world's rarest cocoa, engaging their olfactory senses and taste throughout the event.
The evening showcased local and international culinary talents, including Hadrien Villedieu, Reif Othman, Kelvin Cheung, Khaled Al Saadi, Carmen Rueda, François Daubinet, and Brice Konan-Ferrand. Guests experienced a special celebration of cocoa in mixology, crafted by Enrique Minning, and exclusive chocolate essence experiences guided by Valrhona specialists.
Guillaume Lafaix, IMEA Business Manager, shared :
"This event goes beyond chocolate; it is a celebration of artistry, culture, and community! It was an ode to our community's passion, commitment, and success—a night to inspire, celebrate, and reconnect at the iconic Louvre Abu Dhabi!"
Guests were treated to a culinary journey with a menu that included exquisite canapés such as Cherry Tomato & Red Bell Pepper Gazpacho, Baked Beetroot with Goat Cheese, and Argentinian Red Prawns, crafted by Chef Balveer Balkissoon from Fouquet’s Abu Dhabi. The main courses were a testament to the chefs' creativity and skill, featuring dishes like Kedjenou Of Vegetables with Valrhona Oabika with Nyangbo 68% Sauce, Emulsion Peanuts by Chef Brice Konan-Ferrand, a dish closed to Valrhona chef’s heart as it is a testament to his country Ivory Coast, Red Cooked Beef with Wagyu Beef Cheeks, Tofu Sauce, Mapo Sauce, Szechuan Peppercorn by Chef Kelvin Cheung, Confit Duck Ravioli with Seared Foie Gras, Dulcey 35% & Chicken Jus, Hazelnuts, Coriander Oil & Flowers, Dehydrated Beetroot by Chef Hadrien Villedieu, Marble Steamed Bun with Trio Tuna Sashimi, Bacon Jam and Truffle Aioli by Chef Reif Othman, and Magura Wagyu Rib-eye with Guanaja 70% Shavings & Burnt Butter, Furikake Rice by Chef Khaled Al Saadi. Desserts were a highlight, with the Pearl of Ivory a texture Parade With Cuvée Ivory Coast 56% Choux, Mousse Creamy & Hazelnut Crunch by 50 Best MENA Pastry award winner Chef Carmen Rueda and Jamaican Canva by L’École Valrhona Dubai with intense Cuvée Jamaica 70% Mousse, Smoked Vanilla Ice Cream, Banana Ginger Gel & Jamaica Chocolate Sponge offering an explosion of flavors to conclude the culinary experience.
The mixologist menu, crafted by Enrique Minning, featured innovative drinks highlighted Ivoire 35%, Oabika, Raspberry Inspiration, Dark Andoa 70% , and Caraibe 66%, each showcasing the versatility and depth of Valrhona's chocolate.
In the artistic corner, a unique piece by Bardoart depicted HH Sheikh Zayed Bin Sultan Al Nahyan, symbolizing unity through the use of old newspapers from the founding of the United Arab Emirates. This artwork intertwined Valrhona's history with the community, employing special techniques on the letters using Valrhona chocolate.
The Chocolate Forge, a masterpiece of innovation and craftsmanship, showcased bricks sourced from Valrhona's plantation in Bali, meticulously crafted by Surya Menawan Abadi. This creation symbolizes Valrhona's dedication to sustainability and to fostering community and legacy alongside its artisans, chefs, and partners.
The highlight of the event was perhaps the Cacao Room, where guests could select hanging chocolate fèves crafted by Valrhona. Upon opening them, they discovered messages from artists worldwide. This innovative creation by L’École Valrhona Dubai invited guests into a space of creativity, where delightful surprises awaited in both the exquisite chocolate and the unique messages, reminiscent of a fortune cookie experience. “This event was a true celebration of what brings us together — a canvas of culture, creativity, and connection. Being at Louvre Abu Dhabi, surrounded by such a powerful sense of place and purpose, made it even more meaningful. It was an honour to serve alongside Chef Reif, Chef Hadrien, Chef Kelvin, Chef Carmen, and Chef Khaled — each one bringing their unique vision and talent to the table. Moments like these remind us why we do what we do: to share, to inspire, and to create experiences that go beyond the plate. Rooted in the DNA of L’École Valrhona, this gathering was a testament to the strength of community and the boundless possibilities of culinary art. “commemorated Brice Konan Ferrand, executive pastry chef of L’Ecole Valrhona Dubai.
We were delighted to capture the sentiments of chefs like Hadrien Villedieu, who expressed his joy at being part of the "ValrhonART" event and felt privileged to belong to the Valrhona family. Reif Othman shared, "Valrhona is no longer just about chocolate; it’s Luxury and Timeless… more than 100 years old and still at the top of their game!" Khaled Al Saadi conveyed his gratitude for the opportunity to showcase his craft with Valrhona's exquisite chocolate. Kelvin Cheung told us how “It was a true honor to be selected as one of the chefs to celebrate Valrhona—and, of course, to pay tribute to the Louvre Abu Dhabi, one of the most magical places in the world. The event was nothing short of stunning, set in a breathtaking venue surrounded by extraordinary works of art. It was a privilege to showcase the food from Jun’s Dubai in such a beautiful and meaningful setting, and to share it with the incredible people of Abu Dhabi and the audience.”
François Daubinet, who collaborated with L’École Valrhona Dubai on the gifting aspect, found the event inspiring, filled with passion and meaningful encounters. Claire Heitzler appreciated the vibrant event, marked by moments of sharing and friendship—a beautiful celebration that perfectly reflects the values of excellence, creativity, and humanity that Valrhona embodies.
Olivier Morel, COO Valrhona Selection, emphasized the collective support and inspiration Valrhona fosters, and Frédéric Cassel celebrated the harmony between chocolate excellence and artistic heritage.
Guests reconnected, discovered, and danced the night away under the red dome of Louvre Abu Dhabi, celebrating their passion, commitment, and success. Valrhona continues to inspire, celebrate, and reconnect with its community, embodying the values of excellence, creativity, and humanity.
