News and Events

EVENTS, Published on 1/31/23

An exciting 2nd edition of the MENA’s 50 Best Restaurants

World’s 50 Best revealed MENA’s 50 Best Restaurants, celebrating the richness and diversity of the food culture in the region, at a live awards ceremony in Abu Dhabi. Valrhona was proud to be the official chocolate partner for the second edition of Middle East & North Africa’s 50 Best Restaurants...

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EVENTS, Published on 1/30/23

Les Grandes Tables du Monde: launching the 2023 guide and unveiling new members

On January 30, 2023, more than 200 members, partners and friends of Les Grandes Tables du Monde gathered at Shangri-La Paris to launch the 2023 guide and unveil the association’s latest member establishments.

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EVENTS, Published on 1/24/23

Sirha 2023: A Show Dedicated to Creativity and the Environment

This was the show’s 40th year, and it focused on innovation, moments shared together and ethical engagement, inviting visitors to find new inspiration, start a dialog and rethink the sector’s usual practices.

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CERCLE V, Published on 1/8/23

Cercle V Calendar x Anthony Chenoz

Anthony Chenoz, pastry chef at the Les Sources de Caudalie** in Martillac, presents the first of our Cercle V Challenge winning creations.

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CERCLE V, Published on 12/12/22

CERCLE CALENDAR V x Sylvain Goujon

Check out this dessert by Sylvain Goujon which won the Cercle V 2022 Valrhona calendar’s jury prize !

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ENVIRONMENT, Published on 12/8/22

Valrhona chocolate crosses the Atlantic on board a cargo sailboat

On November 10th, a pallet of Valrhona chocolate left Dunkirk for New York aboard the Grain de Sail, a 78 feet commercial sailboat powered by green energy: the wind.

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CERCLE V, Published on 12/5/22

CERCLE V x Jean-François Chastanet

For the month of December, we would like to thank and congratulate everyone who took part in the Cercle V 2022 calendar!

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CERCLE V, Published on 11/8/22

CERCLE CALENDAR V x Sven Walton

We’re nearing the end of our Cercle V 2022 calendar with chef Sven Walton’s dessert.

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CHEFS FOR CHANGE, Published on 11/2/22

Together, let’s reduce plastic

We all know the positives of getting rid of single-use packaging – but what does this cost us?
Along with the rest of society, sweet gastronomy has increasingly adopted a relaxed attitude towards disposables, from plastic piping bags to plastic wrap, customer packaging to aprons.

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CHEFS FOR CHANGE, Published on 11/2/22

Together, let’s value 100% of our ingredients

Ingredients are valuable. Remembering this can spur innovative ideas to use every single ounce, gram or milliliter.

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