About Us

Together, good becomes better. Our mission is to foster a collective movement which brings together all cocoa, chocolate and gastronomy players to push the boundaries and create a fair and sustainable cocoa sector and a gastronomy that does good and tastes great​. At Valrhona, we firmly believe that we have the power to co-create a sustainable model for our industry hand-in-hand with everyone who works in it. Every last one of us will benefit, from our producers to our colleagues, chefs to chocolate lovers, as we find the means to respect and protect the planet. To make the best chocolate, we have to be our best selves.

The wines of the Cotes du Rhone are associated with wine tasting and cooking for Alain Ducasse School to mix food and wine. Located on both sides of the Rhone between Vienne, Valence and Avignon, Côtes du Rhône wines derive their personality an astonishing diversity of soil, climate and grape varieties. The wines of the Cotes du Rhone are part of a logic of accessibility in terms of taste, of money but also the state of mind by companies of the Rhone Valley. Mobilization shared by more than 1,000 private wineries or grapes growers , 75 co-operative wineries, 55 negociants and by a communication developed by Inter-Rhone. Culturally Rhone Valley is always included in all of world. His name is known and recognized throughout the world, always in line with the great names of sommeliers and food.

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For more than 70 years, PROVA Gourmet has been seeking out and selecting the most precious vanillas, sourced worldwide, and transforming them for use in products with incomparable flavours. Beans, extracts, sugars, powders…are all creative materials passed on to artisans and chefs, pastry-makers, ice cream-makers, chocolate-makers, restaurant owners across the world, making any tasting experience, by its very essence, ephemeral, unforgettable. With virtuosity and passion, PROVA Gourmet reveals Vanilla. PROVA Gourmet, Vanilla master since 1946.

Located in the heart of Paris, Kaviari have been a reference in caviar’s world for 40 years. Mindful of ensuring the sustainability of the age-old art of caviar production, this independent artisanal firm works today with the best fish farms accross the world. Skilled Kaviari staff members join forces with the fish farmers, and follow each step of the production process. This allows the selection of the roes ment to be cured in our laboratories directly from its origins. It is this strict transparency and the passion for the metier wich contribute to Kaviari’s international notoriety among chefs and gourmets.