In France
You choose your pickup point right after ordering.
Europe and Switzerland
Delivery times
Shipped within 24 to 48 hours from Paris, excluding weekends and public holidays.
Then 2 to 5 working days for delivery, depending on your address.
Gifts
2 surprise vanilla beans free with orders from 60 €.
A free glass tube with every frosted vanilla.
Help me choose
Find my vanilla8 questions · 1 minute →
−15%
Vanilla planifolia split frosted from Tanzania
−15%
Vanilla caviar Bourbon from Madagascar
−15%
Vanilla planifolia split frosted from Madagascar
Vanilla planifolia Bourbon from MadagascarFrom 4,50€ /bean
Vanilla planifolia from TanzaniaFrom 4,50€ /bean
Vanilla planifolia from MexicoFrom 11,00€ /bean
Vanilla tahitensis from Tahiti TahaaFrom 16,50€ /beanAll vanillas for creams and flansSee →
Vanilla planifolia from TanzaniaFrom 4,50€ /bean
−15%
Vanilla planifolia split frosted from Tanzania
Vanilla tahitensis haapape from Tahiti RaiateaFrom 25,00€ /bean
Vanilla planifolia frosted from New CaledoniaFrom 14,00€ /beanAll vanillas for ice creamSee →
Vanilla pompona from PeruFrom 15,00€ /bean
Vanilla planifolia split frosted from Indonesia SulawesiFrom 9,00€ /bean
Vanilla planifolia frosted from BrittanyFrom 14,00€ /bean
Vanilla planifolia from MexicoFrom 11,00€ /beanAll vanillas for savory cookingSee →
Help me choose
Not sure which one to choose?
8 questions to find the vanilla that suits you, from all our vanillas.
“Describe your tastes, how you cook, what you crave: I’ll guide you to the vanilla that suits you.”
8 questions · 1 minute
−15%
Vanilla planifolia split frosted from TanzaniaVanilla, spicy, marshmallow
−15%
Vanilla caviar Bourbon from Madagascar
−15%
Vanilla planifolia split frosted from MadagascarVanilla, woody, herbaceousThree vanillas chosen by Paul, every Monday.
See the selection
Vanilla planifolia Bourbon from MadagascarCreams, flans, caramelsFrom 4,50€ /bean
Vanilla planifolia from TanzaniaCrèmes anglaises, pastry creams, ganachesFrom 4,50€ /bean
Vanilla planifolia from MexicoCrèmes anglaises, rice pudding, flanFrom 11,00€ /bean
Vanilla tahitensis from Tahiti TahaaCreams and flans, panna cottaFrom 16,50€ /bean
Vanilla planifolia from TanzaniaIce cream, ganaches, crèmes anglaisesFrom 4,50€ /bean
−15%
Vanilla planifolia split frosted from TanzaniaGanaches, creams, ice cream, flan
Vanilla tahitensis haapape from Tahiti RaiateaIce cream, crèmes anglaises, infusionsFrom 25,00€ /bean
Vanilla planifolia frosted from New CaledoniaCreams, ganaches, flan, ice creamFrom 14,00€ /bean
Vanilla pompona from PeruRoast meats, full-bodied jus, foie grasFrom 15,00€ /bean
Vanilla planifolia split frosted from Indonesia SulawesiReduced jus, savory dishesFrom 9,00€ /bean
Vanilla planifolia frosted from BrittanyBeurre blanc for scallopsFrom 14,00€ /bean
Vanilla planifolia from MexicoRed meat, savoryFrom 11,00€ /bean
Vanilla planifolia frosted from RéunionFrosted · spices, red berries, muscovadoFrom 25,00€ /bean
Vanilla pompona split from MartiniqueAmarena cherry, candied apples, honeyFrom 52,00€ /bean
Vanilla pompona from BrazilWild treasure · jasmine, tarte TatinFrom 30,00€ /bean
Vanilla sugarPerfect for beginners or giftingFrom 12,50€
Vanilla planifolia Bourbon from MadagascarCreams, flans, caramels: the one Paul recommends to start withFrom 4,50€ /bean
Vanilla tahitensis from Papua New GuineaFloral and spicy, a surprising TahitensisFrom 3,50€ /bean
Vanilla powderNo infusion: the whole bean as powder, measured by the gramFrom 6,00€
Vanilla sugarPerfect for beginners or giftingFrom 12,50€
The Journal
tips, varieties & know-how, by Paul Galand
Everything you need to know to choose, use and make the most of exceptional vanilla.
Infused rum is the preparation where the choice of bean comes through most. A vanilla sourcer’s complete recipe: which vanilla, which rum, which maceration — and a second...
Read the article →
Crème anglaise explained from the vanilla’s point of view: double infusion, cooking to coating consistency at 84 °C and choosing the bean that changes everything, by a vanilla...
Read the article →
In the Côtes-d’Armor, a tropical orchid produces plump beans of more than 4 grams under an eternal tropical spring recreated from scratch. The story of a French feat:...
Read the article →
Gourmet, TK, red or cuts: vanilla grades determine what you pay and how each bean should be used. A vanilla sourcer explains how to recognize them and avoid...
Read the article →
Vanilla caviar is the thousands of fragrant black seeds at the heart of the bean. Learn how to extract it cleanly, choose the most generous beans and use...
Read the article →
There is no single best vanilla in the world, but a best vanilla for each use. Paul Galand, a vanilla sourcer who tastes 19 origins and 8 species,...
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From 2,50 € to more than 230 € per bean: vanilla price gaps in 2026 are staggering, and rarely explained. Paul Galand, vanilla sourcer, publishes the real market...
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In the world of haute gastronomy, frosted vanilla – or crystallized vanilla – represents the pinnacle of quality. These crystals are highly prized because they are synonymous with...
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Madagascar vanilla is unanimously considered the queen of vanillas. Rich, indulgent, deep, it embodies the aromatic excellence sought by pastry chefs the world over. With around 80% of...
Read the article →
Not all vanillas are equal, and above all, they are not all used in the same way. Which vanilla should you choose for a silky crème brûlée, an...
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You have just received some beautiful beans and you are wondering how to use a vanilla bean to get the most out of it? Splitting, scraping out the...
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Behind the word “vanilla” lies a world of unsuspected richness. There is not one vanilla, but dozens of vanilla varieties, each with a unique aromatic signature shaped by...
Read the article →
You have just bought some beautiful rare vanilla beans and you are wondering how to keep them supple, fragrant and generous for as long as possible? Good news:...
Read the article →
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