"Magit mat ho korf, hoc'h ene a chomo pelloc'h e-barzh."

"Feed your body well, your soul will stay longer in."

"Nourris bien ton corps, ton âme y restera plus longtemps."
[ Proverbe Breton ]

When we know that most vanilla extracts or essences are made with artificial flavours, synthetic vanillin, whilst vanilla beans have a whole range of unique organoleptic molecules depending on the variety and the terroir where it grows and which cannot be synthesized, we enjoy it like a good wine, because it's really worth it price!

Here is a beautiful festive starter made with a sabayon which delicately coats with its sunny vanilla flavours.

Surprise your loved ones with this gourmet terrine recipe with foie gras and vanilla, very easy to make

Are you looking for inspiration for original appetizer bites? Here is an idea that will amaze your guests. A sweet and salty recipe that plays on textures and flavours, for mouthfuls full of freshness from which emerges the sweet flavours and aromas of vanilla.

Here vanilla and ginger set the tone. The ginger comes to counterbalance the vanilla sweetness with a slight peppery note, the pep of the citrus fruits and the vanilla give the whole roundness.

The secrets of this recipe are in the mix of 3 different vanilla beans, Pompona from Guyana for the vinegar, extra to give a little more acidity to the raw fish while wrapping it in its aroma, the touch of olive oil flavoured with Tahitensis vanilla from Papoua New Guinea, and in the salt flakes Red vanilla from Madagascar which sublimate the seasoning.

Whether with monkfish, back of cod, sea bream, trout or salmon, a dish fairly simple to cook, fine and balanced, colourful, tasty and gourmet with the Tahitines vanilla from Indonesia or Planifolia vanilla from Uganda, while being rich in flavours still rather light.

A tasty piece that lends itself particularly well to gentle and long cooking (low temperature) for a candied and tender meat, cooked with Pompona vanilla from Guyana or from Guadeloupe

A fragrant and tender meat, wrapped in a marinade flavoured with orange, pink peppercorn, honey and Bourbon vanilla from Madagascar, Reunion or Comores.

One of the most emblematic traditional dishes of Reunion Island with the Planifolia fresh blue vanilla or the Bourbon from Reunion.

The real recipe for Breton crêpe batter cooked with a hint of Planifolia vanilla from Guadeloupe or New Caledonia or Tahitensis vanilla from Polynesia.

A Cambodian recipe traditionally consisting of a large whole pumpkin filled with a sweet coconut cream to which we add Planifolia vanilla from Cambodge, Vietnam , Indonesia or Mexico, entirely steam and then cut into quarters to serve to the guests.

This recipe dates from the time of the Medici according to some, but it is more likely that this liqueur was prepared for the first time in the pharmacy of a Dominican convent in Florence around 1460.