Ecole Valrhona Paris: expertise and transmission

After Tain l’Hermitage, New York and Tokyo, the Valrhona School opens its doors on May 2, 2022 in the heart of Paris, in the Marais district. This experience space unique, open to all gastronomy professionals, is a place of training, meetings and transfer of know-howin which welcomes us the Chef Thierry Bridron and his team of 3 trainer patissiers: Baptiste Moreau, Jeremy Aspa and Samuel Ducrotoy.

With this new school, Valrhona aims to strengthen its proximity to its French and international customers by offering them a space of total immersion in the heart of the world capital of gastronomy.

The Valrhona Paris School consists of a large laboratory that can accommodate up to 12 students, a large preparation room and a room dedicated to chocolate reflection – a brand new boudoir-style relaxation area composed of a library and enclosures. a unique experience in the field of professional training. It also houses offices, a meeting room and a media room to facilitate meetings and exchanges between the brand and its professional clients.

A new playground, destined to become a great platform for creating connections and interactions between the brand and its customers. This future hub for sweet gastronomy is designed as a place of discovery and inspiration, in which the chefs of the School cultivate and pass on new ways of thinking, working with products and learning the techniques of sweet gastronomy.

A place of expertise and transmission

For almost a century, Valrhona has been committed to sharing know-how with the trade. Through the Valrhona school, founded in 1989, the house is expanding from year to year years of its training program, thus putting its expertise at the service of everyone gastronomic professionals. A true showcase of École Valrhona’s know-how,

this new place is a powerful tool for training and creativity conducive to meeting, learning and discovering new techniques and trends in gastronomy. It is intended for all professionals who want to delve into their knowledge and improve their practice.

Nearly 30 internships will be offered throughout the year, ie about 1 course per week. All themes of sweet gastronomy are approached in a thorough and personalized way: chocolate of course, but also catering in the broad sense, confectionery, ice cream and pastries.

These courses are taught by: exceptional speakers, Valrhona School chefs and/or pastry chefs and exceptional craftsmen such as Claire Heitzler, Pierre Hermé, Florence Lesage, Aurélien Rivoire, Marie Simon, Sébastien Vauxion, Enric Rovira and many others.

Through this program, the Valrhona School plays a real response to new consumer trends (seasonality, product range, location of plants, chocolate technology, take-away sales, etc.) tactile chocolate, plant-based pastries and inspiration days…

A place embodied by an emblematic meter

To support this brand new school, Valrhona has chosen to call on pastry chef Claire Heitzler. Emblematic figure of French gastronomy en resolutely focused on a committed, responsible and sustainable banquet, it perfectly embodies the values ​​of the Valrhona School.

She has woven through the years, strong ties to the House and its chefs, first as a customer of the brand and then by participating in projects such as writing the “Contemplation manual for a more engaged patisserie”.

Deeply committed to the craft and committed to its producers for a more sustainable pastry, Claire Heitzler puts good products at the heart of her approach and her online store reflects this.

“CLAIRE Heitzler & Producteurs” is an online confectionery that ensures respect for the seasons, the freshness of products and the reduction of food waste. She is particularly sensitive to nature and never stops creating an enlightened pastry. This virtuous approach makes it the ideal godmother to accompany the École Valrhona on its way to the sweet and responsible gastronomy of tomorrow.

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