Vanilla

Introduced on the island of Lifou in New Caledonia in 1860 by Pastor Marc Fariane from Madagascar, it was only in 1980 that vanilla cultivation developed, under the impetus of Bole Waia Felix of the Muscaweng tribe. It takes at least 3 years for the vanilla plant to start producing. After the annual flowering, the beans reach maturity in 9 months, before being harvested by hand with extreme delicacy because this stage determines the final quality of the pod.

The quality of LIFOU and VANUATU  Vanilla is exceptional!

Indeed, these islands are free of agricultural diseases and the producers do not use pesticides or fertilisers but natural compost (coconut and vegetable).

Chef Alain HERBER & Guillaume The French Grocer

Find all the unique flavours and fragrances of our Vanilla at at these prestigious Chef’s establishments: Tiong Bahru bakery, Odette. TWG, Claudine, Gavroche, Bistro du Vin, Nicolas, Bar Roque and Grill, Le Rouy, Felicite, Atipico and few others !

TIONG BAHRU BAKERY

Chef ALAIN HERBER (on picture above)

ODETTE *** Michelin-starred

Chef JULIEN ROYER

BAR ROQUE & GRILL

Chef STEPHANE ISTEL

NICOLAS LE RESTAURANT

Chef NICOLAS JOANNY

GAVROCHE

Chef FRÉDÉRIC COLIN

LE BISTRO DU VIN

Chef LAURENT BROUARD

BAR A THYM

Chef SHAMEEN

TWG TEA COMPANY

Chef SIMON DUPLIN

LIME HOUSE CARRIBEAN

Bar Manager THOMAS SOBOTA

LAURENT BERNARD CHOCOLATIER

Chef LAURENT BERNARD

FÉLICITÉ

Chef CÉDRIC LAURENT

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