L'ECOLE VALRHONA

Let's cultivate your talent together.

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Avant-garde places Around the world

Created in 1989 by Frédéric Bau, l’École Valrhona takes the form of four world-renowned establishments where the trends of the future are born.

Tain l'Hermitage

In 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.

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Paris - Versailles

Twenty 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.

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Tokyo

Valrhona 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.

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Brooklyn

L'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.

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Professional technical and creative classes

Technical and creative classes

L'École Valrhona helps you develop your identity thanks to targeted classes that are adapted to all areas of expertise, including chocolate, pastry, baking, ice cream and restaurants.

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custom services

Onsite technical consulting

An onsite trainer with a program designed for your needs. interested in taking advantage of this service or receiving more information?

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workshop

Training sessions for your team held on our premises. interested in taking advantage of this service or receiving more information?

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29 talented pastry chefs

Passionate trainers driven by a desire to pass on and share their expertise.

Jérémy Aspa

Master pastry chef trainer

Tain l'Hermitage

José Manuel Augusto

Master pastry chef trainer

Tain l'Hermitage

Nicolas Botomisy

Master pastry chef trainer

Brooklyn

Anthony Bourdillat

assistant pastry chef

Tain l'Hermitage

Vincent Bourdin

Executive master pastry chef

Southeast Asia

David Briand

Master pastry chef trainer

Tain l'Hermitage

Thierry BRIDRON

Executive master pastry chef

Paris - Versailles

Maxime Danguillaume

assistant pastry chef

Tokyo

Fabrice David

Executive master pastry chef

Tokyo

Christophe DOMANGE

Master pastry chef trainer

Tain l'Hermitage

Yohan DUTRON

assistant pastry chef

Tain l'Hermitage

Luke Frost

Master pastry chef trainer

United Kingdom

Philippe GIVRE

Executive master pastry chef

Tain l'Hermitage

Romain Grzelczyk

Master pastry chef trainer

Tain l'Hermitage

Brice Konan Ferrand

Master pastry chef trainer

Southeast Asia

Jisun Lee

Master pastry chef trainer

Tokyo

Ailun Lun

Master pastry chef trainer

Tokyo

Laurent Masse

Master pastry chef trainer

Germany

Remi MONTAGNE

Master pastry chef trainer

Tain l'Hermitage

Eugenio MORAL

Master pastry chef trainer

Italy

Baptiste Moreau

assistant pastry chef

Paris - Versailles

Sandra Ornelas

Master pastry chef trainer

Spain

Derek POIRIER

Master pastry chef trainer

Brooklyn

Nicolas Riveau

Master pastry chef trainer

Tain l'Hermitage

Guillaume Roesz

Master pastry chef trainer

Middle East

Paul Saiphet

assistant pastry chef

Brooklyn

Tomoko Sakai

Master pastry chef trainer

Tokyo

Sarah Tibbets

Master pastry chef trainer

Brooklyn

Franck WENZ

Master pastry chef trainer

Paris - Versailles
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