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 | Ana Rodríguez
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 | Ana Rodríguez
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 | Ana Rodríguez
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 | Ana Rodríguez
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
Sogoodmagazine.com uses own and third parties' cookies to gather data about users' visits and activities in this site, in order to improve their online experience in the site and display the most relevant advertisement tailored to our audience's interests. You can accept cookies' policy use either by clicking "Accept" or by continuing visiting the site. You can visit our "Privacy Policy" for more information.