Tain l'HermitageIn 1989, Frédéric Bau and Paul Bernard Bret co-founded the L'École Valrhona at the historic Tain l’Hermitage site. For more than 25 years, the L'École at Tain l’Hermitage has been a place for exchange and creation where the latest Valrhona recipes and innovations are born. Here pastry chefs also share their expertise and passion with the professionals that come here to develop their craft.Contact l'École Valrhona
Paris - VersaillesTwenty years after it opened, the L'École Valrhona opened its doors in Paris. It thus moved closer to the excitement of Paris and created new proximity with its customers. Paris also represents a preferred destination for international artisans who come to take part in dedicated classes for them.Contact l'École Valrhona
TokyoValrhona opened its second L'École in Tokyo in 2007. It thus put down roots in another illustrious city for gastronomy and pastry-making where exigency and a sense for detail are of the highest importance. Located in the land of the Rising Sun, the L'École in Tokyo also opened the gateway to Asia and Oceania.Contact l'École Valrhona
BrooklynL'École Valrhona opened its doors in Brooklyn in 2014. Located in the heart of the hip New York borough, it is a unique place for learning and creating: the Valrhona pastry teams draw inspiration from American trends and interact with great chefs from all over the American continent.Contact l'École Valrhona
