Magit mat ho korf, hoch ene a chomo pelloch e-barzh.
Ernähre deinen Körper gut, deine Seele bleibt länger drin.
Nourris bien ton corps, ton âme y restera plus longtemps.
[ Proverbe breton ]
When we know that most vanilla extracts or essences are made with artificial flavours, synthetic vanillin, whilst vanilla beans have a whole range of unique organoleptic molecules depending on the variety and the terroir where it grows and which cannot be synthesized, we enjoy it like a good wine, because it's really worth it price!
Bouchées apéritives craquantes au prosciutto, chèvre frais & papaye vanillée
Are you looking for inspiration for original appetizer bites? Here is an idea that will amaze your guests. A sweet and salty recipe that plays on textures and flavours, for mouthfuls full of freshness from which emerges the sweet flavours and aromas of vanilla.
Tartare de thon à la vanille
The secrets of this recipe are in the mix of 3 different vanilla beans, Pompona from Guyana for the vinegar, extra to give a little more acidity to the raw fish while wrapping it in its aroma, the touch of olive oil flavoured with Tahitensis vanilla from Papoua New Guinea, and in the salt flakes Red vanilla from Madagascar which sublimate the seasoning.
Poisson poché au lait de coco vanillé & ses blettes multicolores
Whether with monkfish, back of cod, sea bream, trout or salmon, a dish fairly simple to cook, fine and balanced, colourful, tasty and gourmet with the Tahitines vanilla from Indonesia or Planifolia vanilla from Uganda, while being rich in flavours still rather light.
Pumpkin Custard ~ Mini courges au flan vanille-coco
A Cambodian recipe traditionally consisting of a large whole pumpkin filled with a sweet coconut cream to which we add Planifolia vanilla from Cambodge, Vietnam , Indonesia or Mexico, entirely steam and then cut into quarters to serve to the guests.