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WORKING ALONGSIDE ARTISANS

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We listen to the needs of chefs and artisans as we work to pass on a passion for flavor and help spread the wonders of gastronomy across the globe.

working alongside creators from the start

I have been working with Valrhona ever since I started my career. Valrhona couples consistent flavor profiles and reliable products with expertise in developing and introducing new cocoa varieties.

Dominique Ansel Master pastry chef, Dominique Ansel Bakery
With excellence at the heart of what we do and who we are, the needs of professionals have become the foundation of our business. Anne-Sophie Pic, Claire Heitzler, Jean-Paul Hévin, Christophe Adam, Patrick Roger, Pierre Hermé and many others: Valrhona chocolate gives life to creations by the most talented individuals in gastronomy.

flavor at the heart of our classes

To pass on our expertise in the best way possible, classes provided by l’École Valrhona offer a complete approach to pastry techniques. Each year, the Pastry Chefs from l’École Valrhona offer increasingly rich and varied classes.

TOOLS TO SERVE ALL GOURMET ENTHUSIASTS

The idea behind Les Essentiels is to provide access to chefs' techniques with recipes that amateurs can master and make their own to let their creativity run wild.

Frédéric Bau Director of Valrhona Creation
Pastry chefs and apprentices are always hungry for knowledge, so we created technical guides called Les Essentiels designed by the chefs at l’École Valrhona. We want to give everyone a taste of gastronomy by explaining classic pastry recipes step-by-step.

TO ENSURE THE FAR-REACHING INFLUENCE OF GASTRONOMY WORLDWIDE

Winning this competition is every pastry chef's dream, at the same level as being named Meilleur Ouvrier de France.

Mathieu Blandin 2013 World Pastry Cup Champion
We are proud to be a founding partner of the World Pastry Cup, an international event that brings together chefs from five continents. Considered to be a world-class event in international gastronomy, it is also a special moment for professional and cultural exchanges within the pastry community, allowing young talent to be discovered and the flavors of the future to be created.
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