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Cercle V Calendar x Anthony Chenoz
Anthony Chenoz, pastry chef at the Les Sources de Caudalie** in Martillac, presents the first of our Cercle V Challenge winning creations.
CERCLE CALENDAR V x Sylvain Goujon
Check out this dessert by Sylvain Goujon which won the Cercle V 2022 Valrhona calendar’s jury prize !
CERCLE V x Jean-François Chastanet
For the month of December, we would like to thank and congratulate everyone who took part in the Cercle V 2022 calendar!
Together, let’s value 100% of our ingredients
Ingredients are valuable. Remembering this can spur innovative ideas to use every single ounce, gram or milliliter.
Valrhona chocolate crosses the Atlantic on board a cargo sailboat
On November 10th, a pallet of Valrhona chocolate left Dunkirk for New York aboard the Grain de Sail, a 78 feet commercial sailboat powered by green energy: the wind.
CERCLE CALENDAR V x Sven Walton
We’re nearing the end of our Cercle V 2022 calendar with chef Sven Walton’s dessert.
Together, let’s reduce plastic
We all know the positives of getting rid of single-use packaging – but what does this cost us?
Along with the rest of society, sweet gastronomy has increasingly adopted a relaxed attitude towards disposables, from plastic piping bags to plastic wrap, customer packaging to aprons.
The 2022 Christmas logs from l'École Valrhona
This year, the pastry chefs at L’École Valrhona have drawn plenty of inspiration from nature to create their Yule logs.
These two refined, original creations called Serenity and Sapinette are an ode to the living world around us.
CERCLE V CALENDAR x Mehd Hadj Mebarek
Check out the dessert you selected for October for the CercleV 2022 Calendar.
Together, let’s reduce our waste
Packed pastry shop shelves are always alluring! However, keeping shelves constantly stocked often generates food waste. Globally, food waste costs the restaurant industry billions of dollars a year.