Bourbon Vanilla Beans Gold +14cm M

VANILLA BOURBON GOLD FROM MADAGASCAR - MATURING IN A TRUNK

When you think of vanilla, you think of Madagascar. Bourbon vanilla is an appellation that includes several countries: Madagascar, Comoros, Mayotte, Mauritius, Reunion Island. Since the beginning of the 20th century, vanilla has been established in Madagascar. It quickly gained international renown thanks to the quality of its maturation and its aroma. The industry and the great pastry chefs swear by this origin. Although the vanilla industry is going through a difficult period with high prices, the love that consumers have for this vanilla remains intact

Today, Madagascar is the leading vanilla producer with 80% of the world's vanilla harvest each year.



Its aromatic amplitude enchants us, it is becoming an addiction for some

I prefer it in sweet recipes. For example, when I prepare a crème brûlée, a floating island or simply a poached pear. These are quick and easy recipes to show you the quality of your Bourbon vanilla. You will be able to discover all its aromatic amplitude and all its cocoa and dried fruit notes in this type of preparation

HOW DID DAVID VANILLE DISCOVER BOURBON GOLD VANILLA?

I've always loved trade, travel and men. When I was 18, even back then, I used to go to the markets and flea markets to sell pains au chocolat and Bourbon vanilla from Madagascar to "make a coin". I was fascinated by the smell of Bourbon vanilla. Every year, I bought some several times on the internet and sold it to customers on weekends.

I explained and praised to my relatives the quality of Madagascar, its sensual nose, its cocoa notes. Without knowing it, I had fallen into the pot like Obelix, unlike the magic potion, it was in the world of vanilla.

When I went to Lille to do my Bac +2, I continued to sell vanilla at the Wazemmes market, at flea markets and in front of the Super U in Breteuil. The two franchisees had let me set up my little table in front of the entrance to their store.

I went to India for the first time that same year thanks to my savings. There I discovered an extraordinary country, wonderful people and above all the passion of my life: spices and Vanilla

My first trip to Madagascar was in 2012. I landed in Antananarivo, the capital, and flew to Sambava a few hours later.

First sensation, an omnipresent smell of vanilla as soon as I got off the plane.

The harvests had just been made, the beans were spread out on jute bags in the exporters' yards, in front of some shops along the roads.

I thought I was dreaming. A dream come true!



Meeting with my contacts on the spot, women and men who make the magic of this spice even greater

Visiting plantations, producers, collectors, setting up the specifications, discovering the land of vanilla.

If I managed to get there it was thanks to my clients who trusted me. They were the ones who pushed me to go ahead, who gave me the chance to live my passion 200%.

Today, Bourbon vanilla remains my first love.

I have made wonderful discoveries during my many trips to the plantations, but first love is the one that takes us to lands that were then unknown.

It then took a lot of perseverance to understand how to improve the quality of my imports.

Changing partners, finding a team, a woman more precisely who helped me in my learning, my vanilla sensitivity, my selections of the best vintages of Madagascar.

A real partnership can only be built on the basis of mutual trust.

After more than 8 years of searching for the best vintages in the world, by acquiring a discipline, a know-how, I am able to offer a vanilla from Madagascar that goes off the beaten track

IS VANILLA BOURBON GOLD BETTER THAN THE OTHERS?

If I should tell you one thing, it's that vanilla is my life. When I sell one of my selections, it's a little bit of me I'm offering.

I get samples all year round. I choose from the best lots, the one that makes me "vibrate".

I do my utmost so that the price of my selections follows the market price, as closely as possible. The quality of my vanilla and spices is my signature. Vanilla beans, vanilla beans on the surface, a very greedy set, ideal to discover the Bourbon vanilla of Madagascar. A refining of several months for a bluffing result in pastries!
The smaller the size of the vanilla beans, the more beans you will have per kilo. The aromatic will be greedy and vanilla but less precise than a vanilla of a superior size

*** The Bourbon Gold Vanilla of Madagascar

The best of the harvest, a quality that is at its best between 28 and 37% humidity (more aromatic amplitude), offers cocoa notes on a buttery-creamy whole. A unique quality and a David Vanille signature.
Vanilla beans that represent a tiny percentage of the harvest. Always on the lookout for exceptional beans, Gold refining, this quality is for lovers of rare and top-of-the-range products.

If you want to treat yourself, you'll be under the spell!

HOW TO STORE YOUR VANILLA BEANS WELL?

Click here to find out how to store your vanilla beans

To make the most of its aromatic palette, take care to split your pod along its entire length, remove the seeds and incorporate the whole into your recipe.