Chef of The Month:

CELINE LEROY 

 

HEAD PASTRY CHEF AT PIERRE GAGNAIRE RESTAURANT***

PARIS

 

"Dear Mr Abel,

 

I have been delighted to find your vanilla at Pierre Gagnaire Restaurant.

I have discovered your vanilla to the side of Christian Boudard,

Pastry Chef of Guy Savoy.

Your vanilla is of a rare quality and amazing aroma.

Its perfume and taste are delicate and powerful. I found the same regularity

in your work for each of our order, and I wanted to say : thank you ! "

» » » 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.