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 "
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 "
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 !
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. "