Valrhona’s exquisite afternoon tea party for Cercle V members in Doha 

Valrhona’s exquisite afternoon tea party for Cercle V members in Doha 

Valrhona has been a partner of artisans of taste since 1922 and is a pioneer and reference in the world of chocolate. Its mission, “Together, good becomes better,” expresses the strength of its commitment. With its partners, chefs and cacao producers, Valrhona imagines the best in chocolate to create a fair and sustainable cacao industry and inspire gastronomy that is good, beautiful and just. Building direct relationships over the long term with producers, seeking the next chocolate innovations and sharing expertise are things that drive Valrhona on a daily basis. On the chefs’ side, Valrhona supports artisans by constantly pushing the boundaries of creativity. The company helps them in their quest for singularity.

In line with Valrhona’s quest for togetherness, an afternoon tea party was held for Cercle V members by Valrhona’s distributor in Qatar. Executive pastry chef Lucas Bonnaud, Chef Dimitris Chronopoulos and the Valrhona Selection’s team from Dubai, including Chef Glenn Noel, highlighted Valrhona’s products from Africa, its commitment and savoir faire. With unique recipes, Cercle V members enjoyed special creations. Jivara 40%, Dulcey 35%, Araguani 72% were used in preparing the afternoon tea delicacies, which included a selection of muffins, chocolate bars, chocolate drinks and unique pastries.

“We are extremely happy to once again welcome our Cercle V members for an intimate afternoon tea with guest chef Dimitris Chronopoulos at the Mandarin Oriental Doha, Qatar. It was a pleasure to share new recipes and new sustainable ways to work which is one of our main objectives at Valrhona: by sharing best practices, assisting chefs around the world to reduce wastage in their daily tasks, to be local where possible and to recycle to a maximum. We want to continue to inspire our community throughout the region during 2022,” said Chef Noel.

The exclusive celebration of savoir faire and best practices was made possible thanks to Lucas Bonnaud and the Mandarin Oriental Hotel Doha, Qatar.

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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.

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