BUSINESS
SUCCESS STORY
VALRHONA A CENTURY OF VISIONARY CREATIVITY AND COMMITMENT
Throughout the year, Valrhona has hosted the Food Forward Festival in eight cities around the world, bringing together chefs and talents to create a unique themed menu for each location. The festival, in partnership with GRAND CUISINE and GELINAZ, celebrated Valrhona’s 100 years of inspiration, creativity and ethical gastronomy.
To mark the milestone event in Dubai, Valrhona invited a hand-picked selection of guests from Cercle V and partners to an intimate dinner at Dubai’s National Reserve. The event gave them a sneak peek into the future of gastronomy and provided the brand with an opportunity to thank its clients for their loyalty, support and shared sense of values. Attendees savored dishes from acclaimed chefs Reif Othman, Kasper Kurdahl, Sahar Parham Al Awadi, Himanshu Saini and Frédéric Bau while mingling with the guests and partners from Morocco, Tunisia, Turkey, UAE, Qatar, Oman, Kuwait, Saudi Arabia, Bahrain and India. The theme of the event was “Middle East Rising,” an ode to the rich flavors of the Levant and the Middle East. Indeed, Valrhona recognizes the growing trend for dishes from this region.
Guillaume Lafaix, IMEA business unit manager, expressed his gratitude to the team: “I would like to applaud the Valrhona team who made this wonderful event possible and who have ensured the success of the brand. A huge thank you to our chefs, partners and collaborators. I would also like to express our gratitude to M. Chapoutier, Dibba Bay and Nara Escape.”
During the special gathering, Brice KonanFerrand, Valrhona’s pastry chef for IMEA, said: “I am happy to join Valrhona Selection IMEA in Dubai, having spent eight years in APAC for Ecole Valrhona Asia. It is the first time for me in this amazing city, and I am sure there are plenty of interesting things coming up.”
The 100-year anniversary of Valrhona has been commemorated in countless ways, including the unveiling of the brand’s latest creation, Komuntu 80%, which is inspired by Valrhona’s commitment to a fair, sustainable cocoa industry and creative, ethical gastronomy. Komuntu is the symbol of Valrhona’s joy, diversity, engagement and sustainability. It features a brightly colored pattern typical of the countries of origin of its cocoas, with artwork by French-Madagascan artist Deborah Desmada. It tells the story of all the people involved throughout the supply chain around the world. The blend of cocoas has a singular aromatic character, with a powerful bitter woody flavor underpinned with notes of toasted nibs.
Frederic Bau, experimental pastry chef at Valrhona, added: “On the occasion of the 100th anniversary of Valrhona, 35 of which I spent creating and growing with the company, I am positive that the best is yet to come. Tonight is just a small example of what we can achieve.”
The centennial marks Valrhona’s determination to explore cocoa and deepen its knowledge of chocolate, supporting communities through long-term partnerships with producers (averaging eight years), sharing expertise – with L’École Valrhona, a powerful training
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facility promoting creativity conducive to meeting new people, as well as learning and passing on new gastronomy techniques and trends. Valrhona vows to remain true to its mission statement, “Together, good becomes better,” for decades to come, reaffirming its quest to further its positive impact on people and the planet. A century in the making, Valrhona, with the help of its cocoa partners, suppliers, apprentices, pastry chefs, bakers, chocolatiers, chefs, ice-cream producers, creators and connoisseurs, will further strengthen its commitment toward a fair and sustainable cocoa industry. Furthermore, with dietary concerns for the future, Valrhona continues to reimagine how it chooses local ingredients, respects seasonality, recycles garbage, generates a circular economy, reduces wasted energy and food, respects biodiversity and showcases the value of community. The Ethical Gastronomy Handbook is available to support the Drôme branch’s partners through the transition so that everyone can take part and drive change. In line with a new vision for gastronomy, Bau concocted delicious pastry recipes that contain fewer calories and are more ethical from his book “Reasonable Gourmandise.” valrhona.com
