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VALRHONA: 100 YEARS OF VISIONARY CREATIVITY AND COMMITMENT
Throughout the year, Valrhona has been hosting the Food Forward Festival in eight cities around the world, bringing together chefs and talents to create a unique themed menu for each city. The festival, in partnership with GRAND CUISINE and GELINAZ, has 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 Cercle V and partners to an intimate dinner at Dubai’s National Reserve, giving them a sneak peek into the future of gastronomy and providing the brand with an opportunity to thank its clients for their loyalty, support and a 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.
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.
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 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.
In line with a new vision for gastronomy, Valrhona’s experimental pastry chef Frédéric Bau concocted delicious pastry recipes that contain fewer calories and are more ethical in his book “Reasonable Gourmandise.”
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