Vanilla sweet version
Master Artisan Chocolatier and French Dessert Champion, Fréderic Lefèvre created the Chocolaterie Biscuiterie Champenoise in Saint-Brice-Courcelles and opened the F.Lefèvre bakery in La Neuvillette. Vanilla he uses it daily in all these preparations and because he does not imagine working with quality products, he carefully selects his vanilla according to its aroma and its generosity. Whether in bakery or chocolate, Frédéric Lefèvre uses vanilla from Madagascar. It’s a must according to him! This vanilla from Madagascar is used in particular to make delicious marshmallows, chocolate and vanilla truffles, an authentic vanilla flan of yesteryear or a whole range of vanilla cookies.
– Sebastien Gitton
The salty version of vanilla
Laurent Blondeau is the chef of the restaurant Le Champenois in Thiéblemont-Farémont. Member of the Stars of Champagne, he was trained with the greatest starred chefs and in the finest houses. He also uses vanilla in the kitchen. For example, he offers a tuna tartare with vanilla and lime or sweetbreads with vanilla. Discover her recipes in this show.