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Jeunes Chefs Rotisseurs Competition

Valrhona, Main Partner of the International
Jeunes Chefs Rôtisseurs Competition

Valrhona a French chocolatier
that has been providing exceptional chocolate since 1922
Created by and for pastry makers, Valrhona has dedicated all its expertise, high standards and passion to culinary professionals for the past 90 years, making each taste and exceptional experience.

Chosen by the world's most prestigious chefs and confectioners for its vast range of aromas continually enhanced by innovation, Valrhona's ambition is to broaden people's culinary horizons by offering a variety of unique and recognizable chocolate flavors, in an effort to continuously create more pleasure and excitement.

With a constant focus on dialog and ethics, Valrhona relies on long-term collaborative relationships with planters and prestigious chefs, while respecting people and nature.

The Valrhona Ecole du Grand Chocolat has been a trend setter since 1989, inventing, recording and preserving the knowledge and techniques of the chocolate-making profession. The school's pastry chefs travel the world, sharing ideas and expertise with other professionals in a permanent quest of mutual enrichment.

With the opening in 2013 of the new Cité du Chocolat, Valrhona continues to uphold this commitment, providing a unique and vibrant place where visitors can discover the vast wealth of possibilities offered by chocolate.
Valrhona, sponsor of JCR
Valrhona, sponsor of JCR
L'Ecole du Grand Chocolat Valrhona
25 years of ambition devoted to culinary excellence
Established in 1989 by Frédéric Bau, a visionary pastry chef with a passion for his trade, L'Ecole du Grand Chocolat Valrhona has made its mark over 25 years as the showcase of Valrhona's know-how, quality and creativity.

L'Ecole now has extensive international reach thanks to its schools in Tain l'Hermitage, Tokyo and Paris-Versailles; and to its 25 pastry chef instructors, who work across the world.

This desire to be close to our customers is one of the core ambitions we aim to fulfill in France, Europe, Asia and the United States - and at least in the 70-plus contries where Valrhona operates.
L'Ecole's pastry chefs are trendsetters who - through interacting, sharing and transmitting techniques across continents - enrich the culinary heritage with their creations and know-how. Expert in every pastry and confectionnery specialty, these talented and readily-available craftsmen of flavor epitomize Valrhona's commitment and inventiveness in their service to culinary professionals.

This unique initiative is part of a constant drive for innovation. Since its foundation in 1922, Valrhona has consistently offered its customers exceptional products, accomplished services and events of the highest quality. Between the launches of Guanaja - "the world's bitterest chocolate" - in 1986 and Dulcey blond chocolate in 2012, and between the births of the World Pastry Cup in 1989 and the Cité du Chocolat Valrhona in 2013, we have travelled many wonderful roads.

In 2014, let's celebrate L'Ecole du Grand Chocolat's 25th birthday together!