News and Events

EVENTS, Published on 9/30/25

Sirha Arabia

This year marked a turning point for Sirha Arabia — a milestone edition that not only celebrated the region’s rich culinary heritage but also highlighted its bold step onto the world stage. The event became a landmark moment with the first-ever Saudi National Team selection for the World Cup of P...

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GASTRONOMY, Published on 9/23/25

Pascal Hainigue named Pastry Chef of the Year at Le Chef 2025 awards

The 39th Le Chef awards, held on Monday September 22, 2025 at the Pavillon Gabriel in Paris, once again celebrated excellence and innovation in the world of French gastronomy. This year, Pascal Hainigue was crowned Pastry Chef of the Year, joining the ranks of the discipline’s greatest names.

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CERCLE V, Published on 9/5/25

Cercle V Calendar x Stefano Martinelli

"Mirabelle Plums with Hukambi & Marigold" by Stefano Martinelli, Sous-Pastry Chef at Golvet Restaurant, in Germany.

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CERCLE V, Published on 9/1/25

Cercle V Calendar x Bashar Al Shamali

"Tropical Key Lime" by Bashar Al Shamali, Executive Pastry Chef at Four Seasons Resort Palm Beach, in Florida.

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CERCLE V, Published on 8/5/25

Cercle V Calendar x Ursula XVII

"Gingerbread Man Torró" by Ursula XVII, Pastry Chef and Chocolatier at Disset Chocolate in New York.

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CERCLE V, Published on 8/1/25

Calendrier Cercle V x Francesco Mannino

"Sublime" by Francesco Mannino, Executive Pastry Chef at Pan Pacific London.

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CERCLE V, Published on 7/5/25

Cercle V Calendar x Petri Sirén

"Nordic Treasures" by Chocolatier Petri Sirén at Petris Chocolate, in Finland.

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CERCLE V, Published on 7/1/25

Cercle V Calendar x Rudy Pein

"Tiki Croq" by Pastry Chef Rudy Pein at Les Desserts de Rudy.

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CERCLE V, Published on 6/5/25

Cercle V Calendar x Daniel Jongsma

"Choco slice" by Daniel Jongsma, Pastry Chef at Lutece Chocolat, in Kuwait.

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GASTRONOMY, Published on 6/3/25

Valrhona Essentials, 30 years of innovation

In 2025, Valrhona is celebrating the 30th anniversary of this emblematic collection, which encapsulates the principles of transmission, innovation and pastry-making excellence.

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