Valrhona, the French chocolate manufacturer known for its commitment to sustainable gastronomy, hosted Le Fil Rouge by Valrhona, an immersive culinary event at the Louvre Abu Dhabi
The evening brought together chefs, industry professionals, and international guests to explore the transformation of cacao from raw material to refined chocolate. Held under the museum’s iconic dome, the event was themed “From Raw to Chocolate: Experience the Alchemy of Cacao,” highlighting the intersection of gastronomy, culture, and craftsmanship. Attendees included members of Valrhona’s Cercle V chef community from across the region—spanning the UAE, Saudi Arabia, Qatar, Morocco, Tunisia, and beyond.
The program featured live culinary stations, mixology experiences, and multi-sensory installations, with contributions from regional chefs such as Reif Othman, Carmen Rueda, François Daubinet, and Khaled Al Saadi. A key highlight included a private viewing of the “Kings and Queens of Africa” exhibition, supported by Valrhona, offering chefs cultural context and inspiration.
“Valrhona serves as a canvas for us, as chefs, to convey our most profound inspirations. Partnering with Louvre Abu Dhabi enables us to merge our culinary art with a renowned space for artistic dialogue. Together with Valrhona and following the soul of L’École Valrhona, we showcase our dedication to excellence, creativity, and knowledge sharing. We invite our community to immerse themselves in the emotion, precision, and narrative that characterise modern pastry—an invitation to feel, taste, and be inspired.” said Brice Konan-Ferrand, Executive Pastry Chef at L’Ecole Valrhona Dubai.
Now operating one of its business units in the UAE, Valrhona continues to build connections across the region, aiming to support a more ethical, traceable, and creative food ecosystem.
