LET'S IMAGINE TOGETHER THE BEST IN SHARING ON FLAVORS AND EXPERTISE

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We strongly believe that knowledge must be passed on so everyone can constantly advance, perfect their craft, and find inspiration for expanding the profession.

L’ÉCOLE VALRHONA: A NETWORK OF IMPASSIONED CHOCOLATE EXPERTS

Tain L’Hermitage, Paris, New York and Tokyo: there are now four Valrhona schools around the world where every year 30 pastry chefs train flavor artisans from across the globe to help them find their signature style and build their network. L’École Valrhona is an idea factory and innovation incubator, offering a once-in-a-lifetime opportunity to perfect the art of chocolate.
Frédéric Bau founded the school in Tain L’Hermitage 30 years ago and there is still nothing like it to this day. Now an international standard, it is an institution of artistry, technical expertise, perfected techniques, and a place for discussing and sharing knowledge about chocolate.

EXPANDING THE PASTRY-MAKING PROFESSION

Our mission is to tell people about the flavor artisans transmit by teaching their values, inspiring careers, shaping gastronomic talents, and spreading the word about the pastry-making profession.
Always at the forefront of our field, we participate in major international events like the World Pastry Cup and the C3 Chocolate Chef Competition. We are also extremely active members of world-class food networks such as Michelin and World Best. Sharing our passion for chocolate also means passing it on to the next generations through career development. We work with top-rate culinary schools like Bocuse and Ferrandi. Through a partnership between the Paul Bocuse Foundation, Fondation Valrhona and Graines de Chef has been helping introduce young people to careers as flavor artisans.
As part of our mission to create a first-rate pathway into a Chocolate-making degree, we partnered with the Tain L’Hermitage High School of Hotel Management in 2018. Together, we introduced the first-ever diploma course that, thanks to L’Ecole Valrhona chefs, is passing on the art and practices of mastering this high-tech material known as chocolate.

Graines de Chef gives great integrity to my work as well as the work of L’École Valrhona! I’ll be following everyone's progress very closely.

Thierry Bridron Executive Chef at L’École Valrhona
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