On the occasion of the Dubai Expo 2020, and after 18 months of business challenges, Valrhona invited Cercle V members and distributors on October 26 to spend time and enjoy delicious moments with the latest innovations from Valrhona Selection’s Brands: Valrhona, Norohy, Sosa and Chocolatree. During the party, attendees enjoyed numerous forms of entertainment at SoBe W The Palm in Dubai, UAE.
“We are delighted at Valrhona to reconnect with our CERCLE V customers and Chefs. Our African-themed evening in one of the premium locations in Dubai offered a unique experience in between Cercle V members and Valrhona School Pastry Chefs while highlighting some of our key products from Africa – such as the Norohy Vanilla and Valrhona Manjari Chocolate to name a few. A great turnout to celebrate the return to business in our region!” stated Guillaume Lafaix, IMEA Business Unit Manager.
Valrhona’s products from Africa were highlighted during the party. Pastry chef Glenn Noel created recipes especially for the event made out of Nyangbo 68%, Manjari 64% and Amatika 46%. In addition, Chef Tauland, assisted by Glenn Noel, developed six mocktails/cocktails with Nyangbo 68%, Celaya and Vanilla.
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
