RESTAURANT GUY SAVOY***

Patisserie Gout de Brioche

 

" Alain Abel vanilla  as  all the necessary qualities, because there is

a special attention at all levels.

 I love this vanilla very much, I use it a lot for pastry creams, ice creams, millefeuilles,

and also for salty dishes as sweet spicy sea bass   "

 

Guy Savoy

 

OLIVIER BAJARD

MEILLEUR OUVRIER DE FRANCE  PATISSIER

WORLD CHAMPION IN DESSERT-MAKING

 

 

"I have chosen to use the vanilles Grand Crus of Tahiti Alain ABEL, 

because they correspond perfectly to my expectations for their perfume, 

their exceptional aromatic records and their very high freshness qualities "

 FRANCOIS BENOT

 

Chef patissier executif  JOEL ROBUCHON  

 

"Alain Abel Grand Crus Vanillas are exceptional, the best in the world.


He works with a passion for his profession and a great team.


I work in JOEL ROBUCHON restaurants in France and abroad.


I was offered vanilla from Madagascar, the smell bothers me, I do not like to work with.


I remain faithful to the vanilla from Tahiti.


I'm using it  for  all the sauces. Red fruit sauce for example is superb. "