Actus des entreprises
Valrhona Japan Hosts the Third Edition of É-Cothèque
Valrhona Japan will host the third edition of É-Cothèque on 21 July 2026 in Tokyo, bringing together leading experts from the worlds of pastry, gastronomy and food science for an afternoon dedicated to innovation, creativity and knowledge sharing.
Created by L’École Valrhona Tokyo, É-Cothèque aims to move beyond the traditional demonstration format by offering an immersive learning experience where professionals can explore the latest trends, techniques and products shaping the future of cuisine and pastry. Alongside live talks by industry specialists, participants will enjoy around twenty tastings of pastries, desserts, ice creams and beverages prepared using products from the Valrhona Selection range.
This year’s edition, entitled “Science and Pastry in Reaction – When Knowledge Opens the Door to Creativity,” will feature renowned pastry chef Jordi Bordas, winner of the 2011 Coupe du Monde de la Pâtisserie and creator of the innovative “B·Concept” methodology, alongside Dr. Takashi Mikogami, a life sciences specialist and expert in nutrition and functional dairy ingredients at the Savencia Group.
Together, they will explore the “chemical reaction” between science and pastry, examining topics such as texture, ingredient interactions, the role of proteins in recipes and the relationship between food and the human body. Their dialogue will highlight how scientific understanding can enrich culinary creativity and open new possibilities for chefs and food professionals.
Following the talks, guests will be invited to discover a wide range of creations prepared with Valrhona Selection products. In addition to the chefs of L’École Valrhona Tokyo, this year’s event will welcome distinguished guest chefs Yusaku Shibata and Moe Takahashi, winners of the 2023 Coupe du Monde de la Pâtisserie, as well as Yusuke Aoki, who is active both in Japan and internationally. Together, they will present an exclusive tasting experience, offering participants a rare opportunity to discover not only exceptional creations but also the inspirations, techniques and ingredient philosophies behind them.
Date: Tuesday, July 21, 2026
Time: 1:30 p.m. – 5:00 p.m. (Reception opens at 12:30 p.m.)
Venue: WITH HARAJUKU HALL, Tokyo
Fee: JPY 8,000 (tax included)
Capacity: 220 participants
