Green is the new Black

Thank you for attending our Los Angeles cocktail party!


We are glad to be able to share with you our vision of the future of pastry and gastronomy.

“Green is the New Black” is our brands’ vision of the evolution of pastry and how we bring responsible solutions to these market evolutions and trends:

- Measured indulgence: Valrhona has embodied and explored the concept of Reasonable Indulgence since 2015. Reasonable Indulgence pushes the limits of creativity so that we all eat more healthily, while our pastries retain all their emotional and gustatory impact and excellence. 
All the thinking around Reasonable Indulgence touches on taste, technique and optimal use of ingredients.

- Alternative diets: Vegan, Dairy free, Gluten free etc.. our goal is to provide all the support to our customers to answer these requests and make Pastry more inclusive.

- Protecting the planet and taking care of people: With 4 of our brands being B Corp Certified* Valrhona Selection brands prove that we have a large purpose with a comprehensive perspective, where economic, social, and environmental factors are priorities.
*B Corp Certification is a designation that a business is meeting high standards of verified performance, accountability, and transparency on factors from employee benefits and charitable giving to supply chain practices and input materials.  

We are the leader of gastronomy with premium and responsible brands.
Together, let’s build the gastronomy of tomorrow.


A big shout-out to the chefs

We would like to sincerely thank our two guest chefs of the evening who helped us make this cocktail party memorable. Riccardo Menicucci Executive Pastry Chef Beverly Wilshire who has created an exceptional chocolate bonbons assortment for us and Francois Behuet Executive Pastry Chef at The Ritz-Carlton, Los Angeles who developed the two delicious recipes for tonight “Tevenn Bonbon” and “Tevenn Bouchee”.