News and Events

CERCLE V, Published on 4/3/23

Tête-à-tête with Chef Julien Mony

For Julien, his profession allows him to satisfy his desire to create, to revisit cakes and to try out new recipes with chocolate, decorations, sweets and showpieces.

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CERCLE V, Published on 4/3/23

Tête-à-tête with Chef Ishan Udayanga

Chocolate is the epicentre of Ishan’s life and what inspires him every day.

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CERCLE V, Published on 4/3/23

Tête-à-tête with Chef Pierre Chambon

Coming from the country famously known for its patisserie and inspired by his grandparents and father, Pierre Chambon has been passionate about the art and flavours of pastries since his childhood. He believes that he was destined to be in this line of work.

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CERCLE V, Published on 4/3/23

Tête-à-tête with Chef Hind Al Mulla

The very talented Hind al Mulla is the founder of Home Bakery, a home grown Emirati business, that thrived from the house.

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CERCLE V, Published on 4/3/23

Tête-à-tête with Chef Nicolas Lambert

Currently Senior Executive Pastry Chef of both Four Seasons Hotels in Dubai, Jumeirah beach and DIFC, Nicolas Lambert has an interesting career path.

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CERCLE V, Published on 4/3/23

Tête-à-tête with Chef Nicolas Durousseau

For Nicolas Durousseau, pastry is first and foremost a story of passion. The passion to share a pleasure, an emotion and a feeling. Transmission of knowledge and passion appear as the centerpiece of the profession which drive chefs forward.

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CERCLE V, Published on 3/8/23

Cercle V Calendar x Pavel Pavlov

This month, Pavel Pavlov, founder of La Fève, takes us eastwards to present his Cercle V Challenge creation. Check out his colorful giant Easter egg filled with all kinds of truffles. It comes with a wooden hammer to break it, releasing the delicious treasures hidden inside.

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GASTRONOMY, Published on 3/5/23

Passion Dessert: Meet 2023’s Best Pastry Chefs

Eight exceptional pastry chefs were honored with the Prix Passion Dessert on Monday March 6, 2023, at the annual Michelin Guide ceremony at the Palais de la Musique et des Congrès in Strasbourg.

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CERCLE V, Published on 2/8/23

Cercle V Calendar x Bastien Guiral

Bastien Guiral, kitchen laboratory chef at the Stéphane Marin pastry & chocolate shop, gave us a behind-the-scenes look at his Chocolat & Caramel Tart, which won the Cercle V Challenge celebrating Valrhona’s 100th anniversary.

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GASTRONOMY, Published on 2/3/23

Easter 2023 L’École Valrhona Luko Egg

This year, L’École Valrhona has entrusted Virgilia Lebigre with the task of creating its latest Easter egg.
This will be a first for the young chef, whose personal interpretation of the challenge is a strong ethically conscious statement.

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