Press & references

They talk about Galand Vanille

Paul Galand’s work of selection and tasting is regularly featured by the press and specialist media.

• Tatousenti — “Who is Paul Galand, vanilla sourcer?”, by Bettina Aykroyd, January 2026. Read the article
• Tatousenti, the podcast — three episodes devoted to vanilla and its sourcing (episodes 114, 115 and 116), February and March 2026. Listen to the episodes
• Sud Radio — “He introduces people to vanilla species from all over the world”, on the program La France qui se lève tôt, October 2024. Listen to the program
• La Toque Magazine — “Pastry chef and vanilla collector”. Read the article

A pastry chef’s career

Trained with a CAP in bread-making and then in pastry, Paul Galand learned the trade alongside his uncle, a pastry chef in Le Mans, before joining the kitchens of Philippe Conticini and then those of Cédric Grolet at the Hôtel Le Meurice. He founded Galand Vanille in 2023 to devote himself entirely to vanilla — a passion born at the age of thirteen, over a rice pudding made with Tahitian vanilla by his grandmother.

Nineteen origins, eight botanical species

Galand Vanille now brings together nineteen origins and eight botanical species, sourced directly from the growers. Each trip — Bali and the Indonesian islands, Sulawesi, Tanzania, Madagascar — aims to bring back endemic vanillas, often naturally pollinated, with a rare aromatic profile.

A singular story

From a teenager’s collection to the creation of a house of rare vanillas sourced direct from the growers, discover Paul Galand’s story and our direct-from-growers approach.

Press contact

Journalists, content creators: for any interview, image or sample request, write to contact@galand-vanille.com.