Created in 1989 by Frédéric Bau, l'École Valrhona, center of expertise in chocolate, has become a place of creativity and innovation from which tomorrow's inspirations emerge.
A place of exchange, sharing and transmission, where the 30 pastry chefs of l'École Valrhona are committed to supporting the artisans in their quest for uniqueness.
A place of expertise, where the chefs even combine their know-how with that of the R&D engineers to share the results of their research with their colleagues.
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