News and Events

GASTRONOMY, Published on 3/29/22

Asia's 50 Best Restaurants 2022: the list of winners

Earlier this 29th March, the list of Asia’s 50 Best Restaurants 2022 was revealed. As the official chocolate partner of the World’s 50 Best we are proud to support this premier culinary event which honors Asia's best restaurants and chefs and promotes gastronomy and sustainability..

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EVENTS, Published on 3/25/22

Valrhona’s Iconic 6 event in Dubai

Delighting you with an exclusive event, Valrhona has brought the team of Relais Desserts for a 3-hour intimate afternoon tea at Jumeirah Al Naseem where you were able to discuss current trends, competition, business opportunity and the importance of knowledge sharing while discovering the entreme...

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ENVIRONMENT, Published on 3/16/22

Tackling our energy and water use

One of our key strategies to reduce our environmental impact is to cut our energy consumption, while also promoting alternative energy sources.

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EVENTS, Published on 3/10/22

Les Grandes Tables du Monde unveils its 2022 Guide

On Monday, March 7th, David Sinapian (Maison Pic – Valence), President of the association Les Grandes Tables du Monde, assembled the crème de la crème of the food industry at the Shangri-LA in Paris for the launch of the prestigious association’s 2022 guide.

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CERCLE V, Published on 3/9/22

CERCLE V CALENDAR x Jonathan Martin

This March, we present a creation by Jonathan Martin, a pastry chef who has been working at the Domaine de Clairefontaine for the last 10 years. This charming hotel’s gourmet restaurant has been Michelin-starred for the past three decades!

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CHEFS FOR CHANGE, Published on 3/6/22

Together, let’s prioritize local sourcing

Ethical farming practices can mean animals have more space and varied natural environments to live in, as well as supporting biodiversity by preserving habitats for plants and insects.

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CERCLE V, Published on 3/3/22

Cercle V member Michael Kwan creates the OABIKA poached kumquats, caramelised macadamia & Nyangbo ganache

Directly inspired by his hometown, discover this recipe made with our Single Origin Nyangbo 68% and paired perfectly with OABIKA, a complex, nuanced, and subtle aromatic profile that combines fruity and tangy notes.

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GASTRONOMY, Published on 2/11/22

World’s 50 Best reveals MENA 50 Best Restaurants

VALRHONA is proud to be a partner of the "World’s 50 Best". A prestigious event which annually honors the best restaurants and chefs in the world, and promotes gastronomy and sustainability.

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GASTRONOMY, Published on 2/9/22

Valrhona Gastronomy Key Players Community coming together in Dubai

With pride and excitement, Valrhona IMEA HUB is bringing two giants of the culinary scene - Pierre Hermé and Frédéric Bau – for an exceptional week of high pastry, innovation and expertise.

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CERCLE V, Published on 2/9/22

CERCLE V CALENDAR x Tanguy Coelis

This February, discover a dessert by chef Tanguy Coelis, who has been named one of our Cercle V 2022 calendar winners.

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