www.tahitian-vanilla.com

Matthieu Bijou

Chef Patissier restaurant Taillevent Paris 

Opéra Chocolat fleur de sel à la vanille 

Perles coulantes de vanille Grand Cru Bora Bora

Biscuit Joconde cacao fleur de sel

=4 feuille à 850g

190° 7 mnts

1500 œufs

1125 sucre glace

1125 poudre d’amandes brute

30 poudre de vanille de Tahiti

300 farine

225 huile

240 caco

15 fleur de sel

990 blanc

150 sucre

Ganache chocolat et riz grillé

Couler à 1000g par cadre

900 guanaja

900 crème

90 glucose

900 beurre

200 riz grillée

Montage

Mousse 550

Ganache 1000

Imbibage 350

Biscuit

Mousse 550

biscuit

Mousse guanaja / jivara vanillée

3  cadres

A 2 x 550g

900 jivara

150 cœur de guanaja

2 gousses vanille Grand Cru Bora Bora

450 jaunes

120 eau

160 sucre

14 feuilles gélatine

1750 crème montée à 33°

Réaliser un P.A.B  puis ajouter la gélatine.

Verser en première vitesse les couvertures à 40 °

 Puis la crème mousseuse à 33°

Sirop punchage

Imbiber à 350 g par cadre

750 eau

350 sucre

150 jus d’orange

45 rhum brun

1 gousse vanille usagée

 Imbiber à 350 g par cadre sur le deuxième biscuit

Glaçage chocolat noir 35°

1250 eau

3000 sucre

3000 glucose

1700 lait concentrésucré

3000 chocolat noir 72%

1400 gélatine masse

Sphérification blanche

Masse gelée végétale

1000 eau

60 gelée végétale

15 colorant blanc

Anglaise vanille

1000 lait

3 gousses vanille Tahiti Grand Cru Bora Bora

250 jaunes

250 sucre

Mouler en flexi demi sphère et bloquer au grand froid avant de tremper dans la masse végétale  chaude à 70°

Mérite agricole

The Ordre National du Mérite Agricole (National Order of Agricultural Merit) is an order of merit established in France on 7 July 1883 by Minister of Agriculture Jules Méline to reward services to agriculture. Its ribbon is Moiré pattern green (holders are said to "avoir le poireau", or "have a leek", in reference to its colour) with a red-orange stripe down each side - the stripes symbolise the prestigious institution of the ordre national de la Légion d’honneur. The Order has the ranks of knight (around 23,000 at present, including all living former ministers of agriculture), officer (5,000) and commander (400).

Canada has an equivalent order, whose recipients include Onésiphore Ernest Talbot.

Members

Chevalier

▪            Jacques Chirac

▪            Elizabeth David

▪            Patricia Gallagher

▪            Michel Guérard

▪            Richard Juhlin

▪            Patrick Levaye

▪            Bernard Loiseau

▪            Kermit Lynch

▪            Brian Morrissey

▪            Roland Passot

▪            Jacques Pépin

February  2011: Vanilla curor Alain ABEL wins The Price of Excellence at the Concours Général Agricole de Paris.

Created in 2000, the Excellence award has per objective, each main category of products (and wines), to distinguish from the producers for the excellence of the results which they obtained at the 3 last sessions of the concours.

February 2011: Vanilla curor Alain ABEL wins the GOLD Medal 2011 at the Concours Général Agricole de Paris, Category: Vanilla Tahitensis.

Le Concours Général Agricole

Créé en 1870, le Concours Général Agricole a pour ambition de sélectionner et de primer les meilleurs produits du terroir français et les meilleurs animaux reproducteurs.

Il comporte 3 grands concours :

• le Concours des Animaux

• le Concours des Produits et des Vins

• le Concours de Jugement

qui se déroulent chaque année dans le cadre du Salon International de l'Agriculture.

Parce qu’il est organisé sous le contrôle de l’Etat et obéit à un processus rigoureux de présélections et de sélections, le Concours Général Agricole est reconnu pour sonimpartialité et la valeur des résultats

En effet, chaque année, le Ministère de l'Agriculture et de l'Alimentation définitles règles du concours, par le règlement consultable surce site, et les Services extérieurs du Ministère (DDT) contrôlent la collecte des échantillons deproduits.

Un ambassadeur de la richesse et de la qualité du patrimoine français

Reconnu et largement médiatisé, le Concours Général Agricole constitue un tremplin unique pour les produits du terroir, les produits laitiers, les vins et une démonstration de l’excellence de la génétique française. 

Pour les candidats, participer au Concours Général Agricole, c’est bénéficier d’une légitimité supplémentaire auprès de leur profession et du grand public.

Le concours en chiffres...

• 
  6 espèces animales représentées : bovins, ovins, caprins, porcins, équins et canins
• 120 races et plus de 2 000 animaux présentés
• 1 000 éleveurs participants
• 3 666 produits d'origine fermière, artisanale ou industrielle
• 2 000 dégustateurs dédiés à la sélection de ces produits
• 1 039 produits primés
• 15 000 échantillons de vins
• 2 000 experts
• 3 551 vins primés

Présentation du concours des produits

Le Concours Général Agricole a pour ambition de sélectionner et de primer les meilleurs produits du terroir français, qu'ils soient issus :

• de la production fermière
• de la transformation (distillation, de fermentation…)

afin d'encourager la recherche de la qualité et stimuler la concurrence au sein de la production.
C'est un véritable ambassadeur de la richesse et de la qualité du patrimoine français.

Official Partner of Ecole Nationale Supérieure de la Patisserie

May 2010 Tahiti Vanille Grand cru Bora-Bora by Alain ABEL  awarded by 3 stars at The International Taste & Quality Institute - iTQi Information about the International Taste & Quality Institute

VINCENT ZANARDI  (ASPINAL LONDON)

Tahiti "Grand Cru Raiatea" Vanilla Waffles

"j ai choisi une gaufre ce qui peu paraître assez banal, mais tu peux me croire...c'est une merveille.."

Ingrédients (Pour 10 Waffles) :

Tahiti Vanille by Alain ABEL
Official supplyer in vanilla at restaurant Lagoon St Régis Bora-Bora Jean-Georges Vongerichten

Tahiti Vanille by Alain ABEL
Official supplyer in vanilla at restaurant l' Ermitage Bernard RAVET Swizterland

Tahiti Vanille by Alain ABEL
Official supplyer in vanilla at restaurant L’Oasis Stéphane & François RAIMBAULT

Tahiti Vanille by Alain ABEL
Official supplyer in vanilla at restaurant Domaine de Chateauvieux Philippe CHEVRIER

Tahiti Vanille by Alain ABEL
Official supplyer in vanilla at restaurant Lasserre Paris Jean Louis NOMICOS

Tahiti Vanille by Alain ABEL
Official supplyer in vanilla at restaurant Le Petit Nice Marseille Gérald PASSEDAT

Tahiti Vanille by Alain ABEL
Official supplyer in vanilla at restaurant L'Arnsbourg en Alsace Jean Georges KLEIN

For additional request, please contact us by email address :

info@tahiti-vanille.com

For administratives requests :

admin@tahiti-vanille.com

Tahiti Vanille®:BP 892 - 98735 Uturoa - Raiatea - French Polynesia.
Tel: (689) 661561 - Fax : (689) 661562

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1) PAYBOX         

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In addition, automatic insurance in the event of damage, as well as effective customer service, guarantee optimal security in delivery of the products.

2)PAYPAL             

Tahitian vanilla green tea

Ingredients (Serving Size : 2) :

Green tea
Use one of the following : 1/2 tsp vanilla powder or 1 tsp vanilla extract or 1/2 vanilla bean

Infuse tea and vanilla in hot water for 4 miutes. For a stronger vanilla taste, you may also add one teaspoon of vanilla extract for two cups. Filter and enjoy !

VINCENT ZANARDI (ATELIER DE JOEL ROBUCHON LONDRES)

Tahitian vanilla ice cream

Ingredients (Serving Size : 8) :

1 liter of unskimmed milk
1/2 liter of single cream
12 egg yolks
250 grs of sugar
6 vanilla pods Tahiti (if possible 12 grams of stabilizer for ice(mirror,ice cream) and 120 grams of powder glucose)

Mix up to whitening the yellow and the sugar. Boil the milk five minutes in shivers before adding it the split and scratched vanilla pods.
Pour a little warm milk into the mixture sweetens and yellow may put back the whole in the pan .
Cook the whole to 82°c in other words when the mixture becomes coating. Clear at once in a bowl then add the single cream. (If glucose it is then necessary to put it at the same time as the sugar and the stabilizer) leave maturer one night with the cool. Cross in the strainere the next day and turbiner.

Punch Maitai cocktail

Ingredients (Serving Size : 1) :

1 measure white rum
½ measure dark rum
½ tsp vanilla extract
Fresh squeezed juice from 1/2 of lime
2 tbsp sugar cane syrup
1 clove stick
3 measures exotic fruit juice (orange, pineapple, papaya, mango, passion fruit...)

Mix all ingredients in a shaker with ice. Serve in tall glasses over ice.

Instructions for use :

A wonderful flavor on seafood pasta dishes, salmon and tuna carpaccio, as well as on grilled fish or fish en papillote. A few drops in vinaigrette on field greens accompanied by Roquefort toast will delight the most sophisticated palates.

Suggestion :

This seasoned oil brings the perfect accent to fresh pastas, vegetables or seafood as well.

Fish Papillotines (fish cooked in parchment paper) with vanilla oil

Ingredients (Serving Size : 4) :

200 g fish fillet per person (Sole or Seabass)
1/4 glass of white wine
Fresh Dill weed
Vanilla olive oil
salt, fresh ground pepper

· Pre-heat oven to 325°F

· Prepare your parchment paper (or aluminum paper) by placing one fish fillet generously coated in white wine, dill weed, salt and pepper per wrapped paper.

. Carefully seal the packages by securely twisting and tucking the ends of paper.

· Put in the oven and cook for 15-20 minutes (depending upon the cut of fish)

· Serve the fish on a warmed plate ; open the paper and dress with vanilla olive oil.


Suggestion : This delicious fish dish blends perfectly with a side of mixed vegetables

 

       It is on the west cost of the island of Tahaa, just opposite the delightfully enchanting Bora-Bora, far removed from human habitation, that we selected this plantation, admired for the quality of its natural humus and its red earth, constantly enriched by the leaves of a tree called Falcata.

        The vanilla plants are arranged on hillsides, and sunlight is controlled by pruning the branches of the shrubs by hand. The beans are oily and fleshy.
       This Grand Cru releases the accents of a rich, tropical volcanic earth, in a constant mixture of the pleasant and gentle scents of prunes, vanilla, liquorice and chocolate.

     To guarantee that the vanilla orchids, selected with care from deep in the forest, can grow in the best conditions and produce high-quality flowers, they are planted in selected lands

- to controlling and optimizing the light, excellent flowering is guaranteed (flowers are not burned by the sun),
- and for their hight quality in natural organic humus brought by the luxuriant vegetation.

     Planted according to the “looping*” method in humus enriched with a distinctive compost (ground coconut palm), the vines receive all the mineral elements essential to good growth.

      Planted according to the “looping*” method in humus enriched with a distinctive compost (ground coconut palm), the vines receive all the mineral elements essential to good growth.

*A technique used to enhance the nutrition of the vine by guiding the farthest stalks with roots repeatedly in the nourishing substrate.

              For nearly ten years now, Alain ABEL and his team has been helping to promote this rare flavouring for discerning consumers, not just by cultivating it, but also by preparing it and exporting it to the four corners of the earth, with love, pride and passion.

Why is terroir important?

         The idea came out of a very simple observation: for the past hundred years, almost all of the thousand Polynesian Vanilla growers have no longer prepared their own vanillas (drying); they pick them and sell them to the few preparers active in the territory. The result is that each preparer obtains vanilla from at least one hundred planters spread out over the entire archipelago. All of the vanilla from the various plantations and islands is thus mixed together and prepared at the same time.

         Once the notion of terroir was abandoned, the vanillas were no longer distinguishable. “There was a need to recapture the nourishing terroirs of our precious Tahitian Vanilla, differentiate them, identify them, make them known.”

          With a constant concern for unparalleled quality, Alain Abel rediscovered these Polynesian terroirs and distinguished them into three Premier Plantation Regions, in order to develop vanillas rich in history, to be sampled and savoured like fine wines.

    

        For more than ten years now, Alain Abel team's has been helping to promote this refined flavouring for discerning consumers, not just by cultivating it, but also by preparing it and exporting it to the four corners of the earth, with love, pride and passion.

    

      In the production stage, our vanilla growers, who all come from farming families, are kept busy in each season performing a variety of tasks: planting, looping and pruning the vines, pollinating the flowers during the austral winter, and producing compost (by pruning, grinding and composting tree materials).

Instructions for use :

Split the vanilla bean lengthwise with a sharp tipped knife, then scrape the tine black seeds out of the pod into a small dish to be used later in culinary preparation.

Suggestion :

Do not throw away the hollowed vanilla pod, but rather place it in your sugar bowl for a natural, delicate vanilla flavored sugar.

Baked papaya

 

Ingredients (Serving Size : 4) :

2 small ripe papayas
20 cl coconut milk
4 tbsp fresh lime juice
4 tsp rum
4 tbsp powdered sugar
20 g butter
2 Tahitian vanilla beans

· Pré-heat oven to 425°F

· Cut both papayas in half (lengthwise) and seed with a spoon.

· Fill each papaya halve with 1 tbsp lime juice and 1 tsp rum.

· Sprinkle a tsp of powdered sugar over each papaya halve. Cut vanilla beans (pods) in half (lengthwise) and place one half of a vanilla bean inside papaya before baking

· Arrange papaya halves in a lightly buttered baking dish and bake for 20 minutes

· Before serving, lace individual papaya halves with coconut milk.

. Serve either hot or warm.

The Tahitian vanilla bean is easy to use and can be used in all types of cuisine. For example, create delicious exotic sauces, desserts, pastries, sweets or even cocktails.

Instructions for use : 

Split the vanilla bean lengthwise with a sharp tipped knife, then scrape the tine black seeds out of the pod into a small dish to be used later in culinary preparation. 

Suggestion : 

Do not throw away the hollowed vanilla pod, but rather place it in your sugar bowl for a natural, delicate vanilla flavored sugar.

 

Basic custard sauce

 

 

 

 

Ingredients (Serving Size : 6) :

 

8 egg yolks
175 g sugar cane
1 liter whole milk
1 Tahitian vanilla bean of 17 cm (or 2 smaller)

 

 

· Scald the milk and keep it hot in the top of a double boiler

· Split the vanilla bean lengthwise with a sharp tipped knife, then scrape the tiny black seeds out of the pod into a small dish. Set asie. Add vanilla to hot milk and let steep for 15 minutes minimum.

· Meanwhile, in a bowl, beat the egg yolks with the sugar until they are fluffy and white. Still beating with a whisk, pour the hot milk into the egg yolks. Return the mixture to the double boiler and heat it gently stirring often, until it thickens enough to coat a spoon.

· Serve this sauce warm of cool over puddings, sweet soufflés, etc...

Mangos gratin with Tahitian Vanilla

Ingredients (Serving Size : 4) :

2 ripe mangos
3 tbsp heavy cream
3 egg yolks
1 Tahitian vanilla bean
2 tbsp sugar cane (or brown sugar)

Peel mangos. Cut the fruit lengthwise away from the seed in quarters. Then slice the quarter pieces in half (lengthwise). Place equal parts mango in 4 (oven safe) dessert dishes.

Pre-heat oven to 325°F. Adjust oven grill to highest setting.
Split the vanilla bean lengthwise with a sharp tipped knife and scrape the tiny black seeds out of the bean into a small dish and set aside.

Mix egg yolks and sugar cane in separate bowl until the mixture appears white in color. Add cream and vanilla. Pour this mixture over the mango slices.

Put in the oven and let cook approximately 5-7 minutes (or until the desserts take on a nice golden color)

Serve immediately

Pears baked in red wine

Ingredients (Serving Size : 4) :

4 pears
¼ liter of red wine
250 g powdered sugar
1 cinnamon stick
1 Tahitian vanilla bean
1 clove stick
1 pinch of gray pepper.

Peel the pears and leave whole.

To prepare a thick syrup, mix the red wine, sugar, spices and fruit in a large saucepan. Cover and simmer over a med-low flame for about 30 minutes.

Remove the pears from saucepan and arrange (in a upright position) in a dessert serving dish.

Continue to boil down syrup in an uncovered saucepan until it thickens. Pour thick syrup over pears.

Serve either cold or warm.

Yogurt cake

Ingredients (Serving Size : 6) :

1 measure = 1 empty yogurt container
1 yogurt
2 measures sugar
3 measures flour
½ measure oil
½ tsp baking powder
4 eggs
Use one of the following : 1 vanilla pod (bean) or 1 tbsp vanilla extract or 1 tsp vanilla powder

Slice open the vanilla bean lengthwise and scrape out the black seeds with a spoon or knife. Mix all ingredients in a bowl and beat together until batter is smooth.

Grease a cake pan, then pour batter into pan. Bake for 35 minutes at 325°F.

Bananas flambées with Tahitian Vanilla

Ingredients (Serving Size : 4) :

4 small ripe bananas
4 tbsp sugar
2 tsp vanilla extract
4 tbsp dark rum
butter

Peel bananas and cut them in half lengthwise. In a small bowl, mix rum and vanilla extract. Melt two tablespoons butter in a saucepan over a med-high fire and fry bananas on both sides until golden brown.

Sprinkle with sugar and pour the rum/vanilla extract mixture over bananas.

Remove from fire immediately. serve hot with a scoop of vanilla ice cream.

Vanilla coffee

Ingredients (Serving Size : 6 cups cof) :

Coffee
1 tsp vanilla powder

Mix vanilla powder with coffee grounds.
Filter and enjoy.



Suggestion :  You can also use vanilla extract. Add 1 teaspoon of vanilla extract per cup of coffee.

Instructions for use :

English cream, ice cream, sorbets, pastry cream, cakes, pancakes, etc.

Suggestion :

To add a stronger vanilla flavor to vanilla ice cream, pour one teaspoon of vanilla extract over ice cream before serving.

Tahitian vanilla flan

Ingredients (Serving Size : 6) :

1 liter of whole milk
6 eggs
2 tbsp of vanilla extract
100 g sugar
Liquid caramel

· Coat the bottom and sides of a baking dish with liquid caramel. In a separate pan, bring milk to a boil. Mix the vanilla extract into the milk and let this mixture steep for 15 minutes.

· In a mixing bowl, vigorously whip the eggs with the sugar until they become fluffy and white.

· Pour the boiling milk together with the eggs and sugar. Mix well.


· Pour the final mixture into the baking dish and bake for 45 minutes at 350°F

· Let cool and serve slightly chilled.

 

Instructions for use :

English cream, ice cream, sorbets, pastry cream, cakes, pancakes, etc.

Suggestion :

you can use instead  vanilla extract  1 vanilla bean grand Cru Tahaa 

Fish with Tahitian Vanilla sauce

Ingredients (Serving Size : 4) :

4 fillets of seabass (Tuna or Mahi Mahi)
1 shallot
25 cl heavy cream
Butter
1 glass of dry white wine
1 tsp beef bouillon
2 tsp of vanilla extract
Salt, pepper

· In a pan, lightly fry the fish fillets in butter until golden brown. Remove fish from pan and keep warm.

· Lightly sauté shallots in pan with butter (without browning). Next, add two teaspoons of vanilla extract. Promptly add one teaspoon of beef bouillon and glass of white wine. Stir until dissolved. Slowly mix in cream, salt and pepper

· Finally, add the already fried fish fillets into the cream sauce and sauté on a low flame for 3 to 4 minutes.

· Serve with hot (jasmine) rice


Suggestion : Enhance this delightful dish by serving with a Blackcurrant liqueur or Chardonnay wine.

 

Carpaccio of Pineapple in crust of salt

Ingredients (Serving Size : 4) :

- About 1 Victoria 350 grams
- 2 kilos of big not sophisticated common salt of Guérande
- 4 oranges
- 50 grams of caster sugar
- 1 vanilla pod of Tahiti

Preparation:

Preheat the oven in 150°C (th. 5).

Create a base of big salt 4 cm in thickness on the patch of the oven. Put down the standing pineapple on this base and bury it of salt at height by taking care of letting exceed the plume of the fruit. Cook in the oven for 1:15 am.

After cooking, let base the pineapple in its crust of salt during the 1 hour. Realize the syrup by pressing the juice of four oranges.

Make reduce this one of half in the pan profoundly thick with 50 grams of sugar, the vanilla pod split in two and shelled with the headland of a knife.

Training:

Break the crust of salt in front of your dinner guests, peel the pineapple by taking care of removing eyes. Cut this one very fine slices in the width and arrange them in rosettes in four plates.

Pour the syrup of orange on each and serve warmly.

Tahitian Vanilla Ti Punch

Ingredients (Serving Size : 1) :

1 measure white rum
Fresh squeezed half lime juice
½ tsp vanilla extract

Mix in a shaker with ice, serve immediately

ALAIN PASSARD

Fried mangoes in salt vanilla butter

Ingredients (Serving Size : 4) :

4 small mangoes 50 grams of salty butter
- dragées
- 1 pink grapefruit 1 soupspoon of honey of lavender
- a vanilla pod of Tahiti

In a wide pan and on very light fire, gild by turning them 40 minutes to a bottom of salty (generously vanilled) butter the bald and whole mangoes.

Reserve them in a dish of service by strewing them with some boorishly crushed dragées.

Pour into the jumper of cooking the juice of a pink grapefruit, a soupspoon of honey of lavender and add some chiselled leaves) of mint,Let shiver and slightly reduce this small sauce, serve it syrupy by recovering every fruit on the dish of service.

Instructions for use :

A wonderful flavor on seafood pasta dishes, salmon and tuna carpaccio, as well as on grilled fish or fish en papillote. A few drops in vinaigrette on field greens accompanied by Roquefort toast will delight the most sophisticated palates.

Suggestion :

This seasoned oil brings the perfect accent to fresh pastas, vegetables or seafood as well.

 

 

Vanilla olive oil fried eggs

Ingredients (Serving Size : 4) :

8 fresh eggs
1 tbsp sunflower oil
1 tsp vanilla olive oil
Salt, pepper

· Add sunflower oil to a non-stick fry pan

· Place the pan over a med/low flame and fry the eggs. Cover with lid.

· When eggs are cooked to your desire, pour one teaspoon of vanilla oil per serving over egg yolks

· Salt, pepper and serve immediately

Poultry liver salad with Tahitian vanilla vinegar

Ingredients (Serving Size : 4) :

Dandelion leaves
300 gr fresh poultry liver
Olive oil
Mustard (with seeds inside)
Vanilla vinegar
salt, fresh ground pepper

· Fry the fresh poultry liver for 1 to 2 minutes over a high flame. Moderately coat the poultry liver with vanilla vinegar, salt and pepper. Cover and keep warm in cooking juices.

· Prepare your viaigrette by mixing mustard, olive oil and remaining vinegar from saucepan together and whip.

· Cover individual salad plates with dandelion and lettuce leaves ; then place a generous dollop of liver on the bed of greens.

· Coat well with the vinaigrette and garnish with cherry tomato halves.


Suggestion: Delight in this dish as an appetizer accompanied by a rosé wine

Fresh Tahitian vanilla duck Foie gras

Ingredients (Serving Size : 4) :

4 scallops of fresh Foie Gras
2 tbsp vanilla vinegar
1 ripe mango
Salt, pepper 

· Heat pan on high flame and brown the fresh Foie Gras scallops one minute on each side.

· Remove from pan and keep warm

· Peel mango and cut into thin strips. Heat mango strips in pan, one minute per side. Pour vinegar over mango strips and add heated scallops back into sauce pan.

· Add a pinch of salt and fresh ground pepper and remove from fire

· When serving, arrange mango strips around scallops and pour the remaining juice from the sauteed mango over each portion

· Serve immediately either with a glass of Champagne or Burgundy wine