- AWARDS
- Awards
- AWARDS
- Gold medal 2020
- Gold Médal CGA Paris 2019
- Gold medal 2018
- Superior taste award 2016 TAHITI VANILLE
- Gold medal 2016
- Quality Artisan Producer
- Crystal Taste Award 2015
- Superior taste award 2015
- Gold medal 2015
- Superior taste award 2014
- Superior taste award 2013
- Best Tahiti Vanilla 2013
- National Order of Agricultural Merit
- Gold Medal CGA Paris 2012
- Gold Medal CGA Paris 2011
- Prix D'excellence 2011
- The Superior Taste Award 2010
- Gold Medal CGA Paris 2009
- Gold Médal CGA Paris 2008
- Gold Medal CGA Paris 2007
- Silver Medal CGA Paris 2006
- Bronze Medal CGA Paris 2006
- Best curor Tahiti Vanilla 2003
- Partners
- PARTNERS
- Joel ROBUCHON
- Stephan Perrotte
- Anne Sophie PIC
- NIcolas SALE & François PERRET
- Alain DUCASSE Monaco
- OLIVIER BAJARD école internationale de la patisserie
- Guy SAVOY
- Gérald PASSEDAT
- Yannick ALLENO
- Gordon RAMSAY
- Jean Louis NOMICOS
- Ecole nationale supérieure de Patisserie
- Hugues POUGET
- Marc HAEBERLIN
- Stéphane RAIMBAULT
- Jean-Georges VONGERICHTEN
- Alain PASSARD
- Jean Georges KLEIN
- Philippe CHEVRIER
- Bernard RAVET
- Alain SENDERENS Paris
- What are their thoughts ?
- Links
- Awards
- TAHITIAN VANILLA
- The company
- Tahiti vanilla
- Terroir
- Recipes
- Recipes Top Chefs
- Boule de neige
- Croustillant ananas
- Grand Cru Raiatea® Vanilla Waffles
- La Tarte à la Vanille, Croustillant de fruits secs
- Le Caramel Vanille aux Noisettes
- Macaron Glacé Vanille
- Macarons & Guimauve à la vanille de Tahiti
- Opéra Chocolat fleur de sel à la vanille Perles coulantes de vanille Grand
- Tahitian Vanilla ice cream
- Tarte Tatin, Glace à la vanille Grand Cru Tahaa
- Tarte vanille façon part
- Carpaccio of Pineapple in crust of salt
- chococlat vanilla palets
- Fried mangoes in salt vanilla butter
- AWARDS
- Awards
- AWARDS
- Gold medal 2020
- Gold Médal CGA Paris 2019
- Gold medal 2018
- Superior taste award 2016 TAHITI VANILLE
- Gold medal 2016
- Quality Artisan Producer
- Crystal Taste Award 2015
- Superior taste award 2015
- Gold medal 2015
- Superior taste award 2014
- Superior taste award 2013
- Best Tahiti Vanilla 2013
- National Order of Agricultural Merit
- Gold Medal CGA Paris 2012
- Gold Medal CGA Paris 2011
- Prix D'excellence 2011
- The Superior Taste Award 2010
- Gold Medal CGA Paris 2009
- Gold Médal CGA Paris 2008
- Gold Medal CGA Paris 2007
- Silver Medal CGA Paris 2006
- Bronze Medal CGA Paris 2006
- Best curor Tahiti Vanilla 2003
- Partners
- PARTNERS
- Joel ROBUCHON
- Stephan Perrotte
- Anne Sophie PIC
- NIcolas SALE & François PERRET
- Alain DUCASSE Monaco
- OLIVIER BAJARD école internationale de la patisserie
- Guy SAVOY
- Gérald PASSEDAT
- Yannick ALLENO
- Gordon RAMSAY
- Jean Louis NOMICOS
- Ecole nationale supérieure de Patisserie
- Hugues POUGET
- Marc HAEBERLIN
- Stéphane RAIMBAULT
- Jean-Georges VONGERICHTEN
- Alain PASSARD
- Jean Georges KLEIN
- Philippe CHEVRIER
- Bernard RAVET
- Alain SENDERENS Paris
- What are their thoughts ?
- Links
- Awards
- TAHITIAN VANILLA
- The company
- Tahiti vanilla
- Terroir
- Recipes
- Recipes Top Chefs
- Boule de neige
- Croustillant ananas
- Grand Cru Raiatea® Vanilla Waffles
- La Tarte à la Vanille, Croustillant de fruits secs
- Le Caramel Vanille aux Noisettes
- Macaron Glacé Vanille
- Macarons & Guimauve à la vanille de Tahiti
- Opéra Chocolat fleur de sel à la vanille Perles coulantes de vanille Grand
- Tahitian Vanilla ice cream
- Tarte Tatin, Glace à la vanille Grand Cru Tahaa
- Tarte vanille façon part
- Carpaccio of Pineapple in crust of salt
- chococlat vanilla palets
- Fried mangoes in salt vanilla butter
INFORMATION
We inform our friendly customers TEMPORARY Out of Stock of:
- RAIATEA® Grand Cru vanilla beans
- BORA® Grand Cru vanilla beans
- 400g extracts in 500ml and 1000ml
- 200g extracts in 1000ml
These products will be available again very soon within a few days.
Thank you for your patience, trust and loyalty to Tahiti Vanille®
Alain ABEL
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
