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

 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. "

» » » Spicy
Spicy



Savoury, sweet, spicy or sophisticated, these delicately flavoured offerings have been carefully developed and selected by and for lovers of fine food in search of new taste experiences.