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A Prizewinning Pâtissier at the École du Grand Chocolat
2010-11-16 / France / Contests
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Christophe Renou, a young pâtissier and trainer at Valrhona’s École du Grand Chocolat has won the Charles Proust competition held at the Salon du Chocolat on 28 October. The competition involved... |
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Tour de France
2010-06-28 / France / Ecole
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Valrhona will be showing everyone the company’s own special vision of the Tour de France this summer, with a chocolate version of the famous French cycle race (known to fans as “La Grande Boucle” or... |
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GastroNord exhibition, Stockholm 2010
2010-05-28 / All other countries / Trade fairs
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The GastroNord exhibition for hotel and catering professionals, held in Stockholm (Sweden), opened on April 20th this year, with a theme embracing Trends and Traditions.
Many restaurant chefs... |
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VALRHONA ÉCOLE DU GRAND CHOCOLAT IS RECRUITING
2010-04-23 / France / Products
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Present in more than 60 countries, VALRHONA has a mission to develop pastry-making expertise throughout the world.
With the encouragement of Frédéric Bau, Director, the trainers of Valrhona École du... |
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Selection for the World Pastry Cup…
2010-03-30 / All other countries / Products
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The Spanish team comprised of Alejandro Montes and José María Rodríguez, with the collaboration of Jordi Bordas, had what it took... They had to win the French Open Dessert Championship to get to the... |
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Luc Eyriey heads chocolate workshop in Spain
2010-03-19 / All other countries / Events
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8 pastry cooks from all over the region attended the “Chocolate Creations” workshop held on February 23rd and 24th.
Luc Eyriey assembled a number of designs that are an integral part of his own... |
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Deauville Omnivore Food Festival, 22 & 23 February 2010
2010-03-09 / France / Products
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... 25 exceptional talents, celebrating international gastronomy in the amphitheatre devoted to savoury delicacies. The Valrhona amphitheatre, incomparable newcomer to this 2010 edition, was the... |
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Valrhona attends Italy’s SIGEP
2010-01-19 / All other countries / Trade fairs
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Valrhona will be meeting its pastry-chef, chocolatier and ice-cream clients at the 2010 SIGEP exhibition being held in Rimini, Italy. At the show you will be able to find out all about our new... |
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C3 Competition Final
2009-12-17 / All other countries / Contests
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For this special occasion, the jury will be presided by Mrs Léa Linster (Grand Duchy of Luxembourg), Head Chef of the eponymous establishment.
She will be accompanied by 7 other expert Chefs to... |
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Released on 2 October: Luc Eyriey’s book "L'Art du Montage au Chocolat"
2009-11-17 / France / Ecole
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Luc Eyriey, a pastry and chocolate maker in Embrun, has been working with the Ecole du Grand Chocolat for many years. He has developed an original technique for making chocolate creations using... |
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Valrhona to the Gremi de Pastisseria in Barcelona
2009-10-15 / France / Contests
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During the demonstration, which was held as part of the Salon Expo Nadal '09, several new products were introduced to the many people who took advantage of the opportunity to find out more about... |
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Released on 16 October: Luc Eyriey’s book "L'Art du Montage Chocolat"
2009-10-01 / France / Ecole
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Luc Eyriey, a pastry and chocolate maker in Embrun, has been working with the Ecole du Grand Chocolat for many years. He has developed an original technique for making chocolate creations using... |
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Showcase in Tarragona, Spain
2009-09-30 / All other countries / Ecole
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In the presence of 50 members of the public, Javier Guillén presented Valrhona’s latest creations, such as the Caramélia and Macaé couvertures, and the Etnao inserts.
He prepared several recipes,... |
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Valrhona at the Broodway trade fair in Belgium
2009-09-21 / Belgium / Trade fairs
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This exhibition, which is held every three years, is a gathering place for pastry-making and baking professionals. Valrhona presented its latest product innovations at its stand. New at Broodway... |
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Partners Convention, 14 & 15 June 2009
2009-07-09 / France / Corporate
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Discovering, exchanging ideas, meeting other people, gathering information – these are all unique moments that make our Carré Partenaire loyalty club special.
Since 2004, new Partners have enjoyed... |
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Jean-Luc Grisot was made a Chevalier de l’Ordre National du Mérite
2009-06-16 / France / Prizes and awards
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Surrounded by numerous professionals from the food industry, Jean-Luc Grisot, Chief Executive Officer of Valrhona since 2002, was awarded by Gabriel Paillasson as a Knight of the National Order of... |
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The French Cup of Young Chocolate and Candy Makers in Paris
2009-06-04 / France / Prizes and awards
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The third annual French Cup of Young Chocolate and Candy Makers was held in Paris on May 5.
Organized by the French Academy of Chocolate and Candy Making (l'Académie Française du Chocolat et de la... |
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C3 "Cercle des Chefs Creations"
2009-05-20 / All other countries / Prizes and awards
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The tasting qualification round for Italy, last country competing for the International Plated Desserts C3 Contest organised by Valrhona has taken place at l'Ecole du Grand Chocolat in Tain... |
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Small Cakes and Verrines Workshop at the Ecole du Grand Chocolat
2009-05-07 / France / Ecole
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On 27, 28 and 29 April, this Best Chef Craftsman of Spain held a “Small Cakes and Verrines” workshop.
In addition to the textures, the shapes, the assembly and the techniques developed throughout... |
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The Ecole du Grand Chocolat Presents Macaroon Mania
2009-04-21 / France / Ecole
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Over these 2 days, Nicolas and his participants researched and created various different extremely indulgent macaroons...
Ranging from the traditional crackled macaroon, created using assorted... |
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Computers and the Pastry Chef/An Introduction Régis Fayard
2009-04-15 / France / Ecole
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Computers have become an integral part of everyday activities in a growing number of professions, and knowing how best to use them and the associated software has become a skill we cannot afford to... |
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Ecole du Grand Chocolat Editions
2009-04-10 / France / Ecole
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To celebrate the 20th anniversary of the Ecole du Grand Chocolat, Fréderic Bau, its founder and Valrhona have decided to pay tribute to the great pastry chefs who share their expertise and knowledge... |
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Andrew Gravett at L'Ecole du Grand Chocolat
2009-04-08 / France / Ecole
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The 6th of April Andrew Gravett, our pastry chef based in United Kingdom was teaching a group of UK pastry chefs at L'Ecole du Grand Chocolat in Tain L'hermitage (France).
The topic of the course... |
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Christophe Michalak at L'Ecole du Grand Chocolat Valrhona
2009-04-06 / France / Ecole
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On 23rd March, Valrhona’s Ecole du Grand Chocolat invited Christophe Michalak to hold a “Gourmet Pastry Making” workshop. For 3 days, and true to his reputation, the Head Pastry Chef of the Plaza... |
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ORIZABA LACTEE 39%
2009-02-02 / France / Products
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Made from a selected blend of Latin American beans, its unique character will take gourmet chefs’ talents to new heights. In the style of a mountain milk chocolate, ORIZABA LACTÉE is exceptionally... |
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The Bocuse d’Or, 27 and 28 January 2009
2009-01-27 / France / Trade fairs
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...and was the first to take place live in front of an audience and TV cameras. Over 1,100 journalists, radio stations and TV channels now cover the event.
The Honorary President is Daniel Boulud... |
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The French Team Are Awarded the World Pastry Cup !
2009-01-27 / France / Events
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This competition, showcasing the world’s greatest talents, is the theatre of unique innovation, where as-yet-unknown delicacies are ingeniously created, inspired by the harmonious congregation of... |
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SIRHA 2009
2009-01-26 / France / Events
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The 14th edition of SIRHA (International Hotel, Catering and Food Trade Exhibition) will be held at Lyon Eurexpo between 24 and 29 January 2009. The 20th World Pastry Cup will take place during this... |
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CARAMELIA 34%
2009-01-05 / France / Products
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CARAMÉLIA 34% is deliciously soft, absolutely spoiling and totally smooth. Instantaneous seduction, from the unctuous milkiness to the revelation of a heavenly intense creamy caramel taste, touched... |
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ETNAO
2008-10-23 / France / Products
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Valrhona is offering a new service product that ensures runny-centered lava cakes every time, regardless of cooking and reheating conditions. |
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Coeur de Guanaja
2008-09-30 / France / Products
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Do you dream...
• of boosting the chocolate intensity of your recipes without altering the taste by adding extra chocolate powder?
• of chocolate ice-creams, mousses, biscuits with a perfect... |
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