Elected by the French “queen of aromas”, ahead of strawberries and chocolate, vanilla fills all preparations with an irresistible scent of childhood.
Fruit of an orchid, brought from the New World to the West in the 16th century, it delights pastry cooks and cooks: its smooth and enveloping notes round off cookie dough, ice cream and cakes, flavor dairy products, and give depth and mystery to savory dishes.
Popular, vanilla is yet one of the most expensive spices in the world. Its history, its origins, its harvest and the wealth of its uses: Nathalie Helal is with the bakers Pierre Hermé, Jean-Paul Hevin and Quentin Lechatas well as the specialist of this spice Stone of Chalaisso that vanilla no longer holds any secrets for you!
Pierre Herméwho leads the Pierre Herme Housejust published All the flavors of lifepublished by Buchet-Chastel, in which he particularly praises vanilla.
Jean-Paul Hevinartisan chocolatier and pastry chef, directs the Hevin House.
Quentin Lechat is pastry chef at Royal Monceau37, avenue Hoche, in Paris in the 8th arrondissement.
Stone of Chalais specializes in vanilla, which it markets through the company Premium Chef.
