News and Events

GASTRONOMY, Published on 10/18/22

The 2022 Christmas logs from l'École Valrhona

This year, the pastry chefs at L’École Valrhona have drawn plenty of inspiration from nature to create their Yule logs.
These two refined, original creations called Serenity and Sapinette are an ode to the living world around us.

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CERCLE V, Published on 10/12/22

CERCLE V CALENDAR x Mehd Hadj Mebarek

Check out the dessert you selected for October for the CercleV 2022 Calendar.

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GASTRONOMY, Published on 10/11/22

Our 100th anniversary sculpture by L’Ecole Valrhona

To celebrate Valrhona’s 100th anniversary, David Briand, pastry chef instructor, manager of l'Ecole Valrhona and Meilleur Ouvrier de France Pâtissier 2019, has created a special work of art.

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CHEFS FOR CHANGE, Published on 10/1/22

Together, let’s reduce our waste

Packed pastry shop shelves are always alluring! However, keeping shelves constantly stocked often generates food waste. Globally, food waste costs the restaurant industry billions of dollars a year.

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CERCLE V, Published on 9/15/22

CERCLE V CALENDAR x Sébastien Lefebvre

For the month of September, we present a dessert by chef and CercleV 2022 calendar winner Sébastien Lefebvre.

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CERCLE V, Published on 8/1/22

CERCLE V CALENDAR x Aux Saveurs d’Antan

For the month of August, we are proud to present a dessert by the Aux Saveurs d'Antan bakery, one of the winners named in the CercleV 2022 calendar. Passionate about pastry, the Prodhommes opened their pastry shop and bakery 8 years ago.

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CHEFS FOR CHANGE, Published on 7/8/22

Together, let’s save energy

Sweet gastronomy needs a lot of energy, particularly in terms of refrigeration and cooking, and therefore it’s a global warming contributor. The good news is that this is an area of sustainability where the interests of profit and planet directly align.

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CERCLE V, Published on 7/1/22

CERCLE V CALENDAR x Anthony Le Gouez

To mark the start of the month, we are proud to present the Cercle V 2022 dessert for July. It has certainly met with success! Anthony Legouez is committed to offering indulgent but low-sugar pastries that respect the seasons.

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CHEFS FOR CHANGE, Published on 6/5/22

Together, let’s improve well-being at work!

Staff turnover can cost businesses a lot of money! So how can we maintain our team over the long term?
A number of factors come into play, including adopting a progressive approach to salaries and tips and offering better working conditions to improve recruitment and retention.

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CERCLE V, Published on 6/1/22

CERCLE V CALENDAR x Marc Dambra

Check out the dessert selected especially by you for June in the CercleV 2022 Calendar. It was created by Marc Dambra, co-manager and pastry chef at the fine pastry shop Candiz By M in Haillan, near Bordeaux.

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