Cercle V Calendar Contest – winners!

Dear chefs,

Thanks for all those who participated to our contest! It was a high-level of competition, and the desserts were all looking delicious. Here are the 12 chefs selected to be part of our 2020 calendar (no specific order or month defined yet).


Bourgeons des îles – Kimura Sho – FR

Fruit sensations – Doris De Rouw – NL

Yuzu – Ananas – Amaranth – Guth Timo – ALL

Opalys Strawberry – Damien Wagner – EN

Le rêve d’Alice – Stéphane Arrete – FR

Lemon meringue pie – Adam Cleal – EN

Le Café Amaretto – Marc Dambra – FR

Entremets Tulakalum – Frédéric Cassel – FR

Origins – Cédric Bernard – FR

Le peanut’s – Lionel Hornecker – FR

Eruption armorique – Guillaume Flochon – FR

Le monocle taïnori cœur coulant framboise de parpasset – Adrien Descouls – FR

(13th) Jury’s prize: Fleur choco citronnelle – Anthony Le Gouez – FR

Cercle V Calendar Contest


Dear Chef(s),

As a member of the Cercle V loyalty program,
you’re invited to take part in our international competition
and show the world your creation in our 2020 calendar !

Shortlisted pictures will be published on our social media, and the 12 finest creations will be selected by our community – And your customers!

It could not be easier to take part !
All you need to do is fill in the form and attach your best shot of your creation (minimum resolution: 2480 x 3500) before Monday, September 30, 2019


The competition STEP BY STEP

Registrations are open until September 30, 2019

30 pictures are shortlisted

From October 8 through 18, 2019 voting is open on FACEBOOK @ValrhonaFR

From October 21 through 25, 2019 The winners are annouced

All Cercle V’s partners will receive the calendar.
The 12 winners can also pass copies on to their customers.

Get creative!


VALRHONA C3 – 2019 – Semi Finals

Valrhona APAC is proud to announce you the candidates selected for the semi-finals!

  • Alessandro Bartesaghi from Melbourne Convention Center
  • Guillaume Lopvet from The Star Casino – Sydney
  • Sylvia Jiang from Mandarin Oriental Wangfujing
  • Francesco Mannino from The Langham Shenzhen
  • Samuel Jonathan from Four Seasons Bali
  • Gail Ho from Meta Restaurant Singapore


The Official Launch of Kerry Chokolate! An exclusive recipe of chocolate developed with Valrhona by Kerry Hotel Hong Kong

Kerry Hotel is proud to announce the launch of its much anticipated Kerry Chokolate, an exclusive recipe of chocolate that has been developed by our in-house chefs with world-renowned chocolatier Valrhona. To celebrate, we have invited award-winning chef and chocolatier Monsieur Christophe Renou, the youngest confectionary M.O.F. from France, to design a one-off Kerry Chokolate Afternoon Tea set.
Read more The Official Launch of Kerry Chokolate! An exclusive recipe of chocolate developed with Valrhona by Kerry Hotel Hong Kong


Get some fresh creative inspiration
from L’École Valrhona’s pastry chefs!

Reinvigorate your classics, create unique chocolate products, and dream up remarkable desserts.
Get all the guidance you need from the 4 issues of Exercises de Style
and make products like no other to enchant your customers.
Read more STRATA


Get your fill of new ideas and tips with the pastry chefs at L’École Valrhona!

Breathe new life into your pastries and chocolates, and dream up unique restaurant dishes and desserts.
Explore the four issues of Exercises de Style and find your way to be more creative, offering ranges like no other.