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 "

 

PIERRE GERONIMI

 

MAITRE GLACIER

MONACO, SAGONE

 

Alain,

 

Several years from now,

I had the chance to discover your vanilla at the Plaza Athenee Hotel Paris!

 

This moment was magical and several truths have proved me: finesse, sensuality, greed and magic aroma !

 

By touching those plum and soft vanilla pods, I could feel  this so amazing and delicate aroma, this particulary one,  who create wonderful emotions.

 

Forza Bora Bora !

Pierre Geronimi

 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. "

»»»Harvest
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HARVEST 

 

 

The fruit is gathered when it has reached its final size and is a brownish-yellow color,

nine months after fertilization.

 

The harvest is planned according to a calendar established  by

a governemental control commission about every 7 days during the harvest time 

(6months) and by geographic sectors.    

 

 

 

 

 

The Vanilla X Tahitensis variety has the advantage of not splitting at maturity.

 

This type of fruit is referred to as indehiscent.

 

The harvest may thus be delayed until an advanced stage of growth (full maturity).

 

The fruit’s taste and aromatic characteristics will then be highly developed.

 

 

By opposition, the fruit of Vanilla Fragrans, however, must be harvested

as early as the seventh month (still green)

.If full maturity is reached, the bean begins to turn brown and split.

This type of bean is referred to as dehiscent.