Christophe Renou, Pastry Chef at L'Ecole du Grand Chocolat Valrhona crowned Meilleur Ouvrier de France!

VALRHONA

VALRHONA

Premium Supplier 19th March 2015

Christophe Renou, Pastry Chef at L'Ecole du Grand Chocolat Valrhona crowned Meilleur Ouvrier de France!

Valrhona heartily congratulates Christophe Renou, Pastry Chef at l’École du Grand Chocolat Valrhona, who was crowned Meilleur Ouvrier de France Pâtissier Confiseur on March 5th 2015!

After three days of trials and a day of exhibition, Christophe Renou, pastry chef at l’École Valrhona, Jerome Chaucesse, pastry chef at the Hotel Crillon, and Julien Boutonnet, head of production at Olivier Bajard, were elected Meilleurs Ouvriers de France in Pastry and Confectionery.

"[Becoming a Meilleur Ouvrier de France] means joining a family of pastry chefs who represent excellence in our craft, it’s very moving," said Christophe Renou shortly after his election. The pastry chef-trainer at l’École Valrhona chose to work on the theme "Sweet Picasso" with particular emphasis placed on painter’s cubist influences.