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École Valrhona Brooklyn Archives - Page 4 of 4 - so good.. magazine

Situated in an old shoe factory from 1905, very typical in the Dumbo neighbourhood, at the foot of the Brooklyn Bridge, l’École of New York combines the knowledge and approach of an American team with the Valrhona spirit.

Viennoiserie with Greg Mindel at L’École Valrhona Brooklyn

May 26, 2015 |

In June, Mindel, Chef Consultant for the Center for Culinary Development, will share his classic viennoiserie vision with modern touches, using Valrhona chocolate. More info

International pastry chefs at the opening of École du Grand Chocolat in New York

April 23, 2015 |

Oriol Balaguer, Paco Torreblanca, Patrick Roger, Frédéric Bau and Pierre Hermé are some of the chefs who wanted to actively participate in the opening of the fourth school opened by Valrhona in the world, the first in the United States.More info

Nathaniel Reid’s entremet and petits gâteaux at L’École Valrhona Brooklyn

February 11, 2015 |

The acclaimed pastry chef shares his knowledge in modern patisserie with a European flair in petit comité at the school Valrhona very recently created in Brooklyn.More info

Valrhona opens its fourth École du Grand Chocolat in New York

December 15, 2014 |

The seed that was first planted at Tain l`Hermitage by Frédéric Bau, L’École du Grand Chocolat, now flourishes in its fourth global location, in one of the most enchanting areas in New York, the Dumbo neighbourhood, beside the Brooklyn BridgeMore info