This quest for perfection takes root in his grandmothers’ kitchens. From a very young age, he watches their precise gestures, inheriting a know-how steeped in generosity. Crème caramel, creamy rice pudding, fig jam from the garden or apricot tarts... Every one of Paul’s childhood memories is inseparable from a note of vanilla, the common thread of his sensory awakening.

Very early on, vanilla becomes a fascination. Its mysterious vines, the sensuality of its beans and the complexity of its aromas captivate the young boy from Le Mans. Thanks to a branch of his family from Tahiti, he discovers the power of origins and starts his own collection at the age of 13. Introduced to wine and gastronomy by parents passionate about both, he hones his palate and sense of smell, turning a child’s curiosity into sharp expertise.