Thierry Bridron

 Credits Brambilla-Serrani

 Credits Brambilla-Serrani

École du Grand Chocolat Valrhona

Tain L'Hermitage
T. +33.(0)4.75079090

Chef pâtissier Thierry Bridron is the technical coordinator of École du Grand Chocolat Valrhona. Founded in Tain l’Ermitage in 1988, the École is a training and perfectioning center towards vanguard estabilished to encourage exchanges between technicians and pastry chefs from all over the world. The center hosted so far 4 thousands stagers, the best chefs and contributed to grow the fame of his know-how all over the world.

École’s workshops are open to all those artisans that share passion for chocolate and sweet arts.
Today the didactic activity has successfully spread abroad too, thanks to the cooperation with expert pastry chefs with great experience and international vision, to whom Valrhona assigned the duty of teaching the mission of a firm that today is playing a role leader worldwide.

In 2007 the École opened a new office in Tokyo, Japan, in order to meet a growing demand of Japanese customers and pastry experts from China, Chorea, Taiwan, and Singapore, who are looking for a more direct contact and training and improving skills programs. The new office is perfectly equipped to handle demonstrations for an audience up to 30 people.
Fabrice David, Vahlrona Far-East didactic manager for years, followed the project development in every detail. The opening ceremony hosted Pierre Hermè, Christophe Michalak and some of the most famous Japanese pastry chefs.
Frédéric Bau, École’s director for 20 years, has widely contributed to the École Tokyo success, which raised in years thanks to training activities set in several far eastern countries. A successful strategy towards an immediate success and several subscriptions to the didactic courses of the new center.

Has participated in

Identità Milano


Identità Golose

This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website and the online Guida Identità Golose, on top of curating many other events in Italy and abroad