01
Split
30 s
Knife tip halfway through, one single pass along the whole length.
Kitchen notebook
Our recipes
Travel to Madagascar through recipes designed to bring out the best in our spices and vanillas.
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01SpiceSea bass carpaccio with combava and olive oil
Thin slices of raw sea bass awakened by the citrusy, floral power of wild Madagascar kaffir lime, fleur de sel and virgin olive oil.
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02CurryMalagasy-style chicken carry (Madagascar curry)
Authentic Malagasy carry: chicken simmered in a Madagascar curry sauce with tomatoes and fresh ginger. A fragrant, comforting family dish.
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03VanillaMadagascar chocolate-vanilla cookies
Cookies soft in the center, crisp at the edges, flavored with Bourbon vanilla and generously loaded with dark chocolate chips.
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04VanillaMadagascar Bourbon vanilla crème brûlée
Crème brûlée the Vanille Désiré way: silky cream infused with Madagascar Bourbon vanilla and a torch-caramelized sugar crust.
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05SpiceShrimp flambéed with Madagascar pili-pili
Shrimp seared with garlic, flambéed in rum and spiced up with Madagascar pili-pili. An ultra-fragrant express starter to serve as tapas o...
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06MixedMadagascar turmeric-ginger golden latte
The golden latte, Madagascar style: turmeric, fresh ginger, cinnamon and a touch of Bourbon vanilla. A comforting, anti-inflammatory hot ...
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07PepperDuck breast with Voatsiperifery pepper sauce
Rosy duck breast with crispy skin, a wild Voatsiperifery pepper sauce with woody, citrusy notes, a gastronomic signature of Madagascar.
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Four moves with one bean
What to do with a whole bean, from the first cut to the sugar jar.
02
Scrape
1 min
Scrape both halves with a spoon. That black is the flavour.
03
Infuse
20 min
Seeds and bean into the hot milk, off the heat, covered.
04
Reuse
1 week
Rinse the emptied bean, let it dry, then slip it into the sugar.
