Vanille Bleue — The World’s First Patented Vanilla Bean

Created by Escale Bleue in Saint-Philippe (La Réunion), Vanille Bleue is grown under forest canopy and hand-cured over 2 years using an exclusive and patented process.

100% edible — including the pod — it captivates the finest Michelin-starred chefs with its finesse, delicacy, and an aroma that deepens with time. Our artisanal workshop in Le Tremblet produces less than 500 kg per year.

“What matters most is the tasting and the emotion. And there I have a secret weapon: Vanille Bleue.” — (Source)

Pierre Marcolini

Discover Vanille Bleue

Harvested at full maturity — 9 months minimum

Over 2 years of extended curing

Exceptional intensity and lingering finish

100% edible — even the husk

100% natural — no chemicals

Jury of 120 Michelin-starred chefs tasting Vanille Bleue at the International Taste Institute competition in Brussels

International Awards

Internationally awarded since 2016, Vanille Bleue achieved the ultimate Diamond Taste Award in Brussels in 2024 — awarded by the ITQI, considered the Michelin Guide of food products — after consistently receiving the highest taste score over an entire decade. The tasting was conducted blind by a jury of 120 award-winning or Michelin-starred chefs, affiliated with Europe’s most prestigious culinary associations: Académie Culinaire de France, Eurotoques, Maîtres Cuisiniers de France…

Diamond Taste Award 2024 awarded to Vanille Bleue by the International Taste Institute
View our awards and certifications

VANILLE BLEUE, CHOSEN BY THE FINEST CHEFS

More than 120 Michelin-starred chefs and Meilleurs Ouvriers de France have trusted this exceptional vanilla for their most demanding creations. From Paul Bocuse to Ladurée, from Peninsula Paris to Cheval Blanc, it has become a reference in haute cuisine vanilla.

Paul Bocuse, glace à la Vanille Bleue

Paul Bocuse

Paul Bocuse

The Vanille Bleue ice cream from the Paul Bocuse restaurant, by Benoît Charvet, World Champion of frozen desserts.

“Vanille Bleue is truly incredible. If you smell it, you won’t want any other.” (Source)

Roger van Damme, World's Best Pastry Chef 2017

Recipes with Vanille Bleue

Creams, custards, ice creams, savory dishes… Discover how chefs and gourmets use Vanille Bleue daily. Our recipes are designed to bring out the best in this 100% edible vanilla — infused, incorporated directly, or even raw.

Must-try: “Intense Coffee and Vanille Bleue,” a recipe by Serge Billet, Meilleur Ouvrier de France and World Pastry Champion

Serge Billet MOF

Bourbon vanilla refers to any planifolia vanilla cultivated in the Indian Ocean according to established specifications. Vanille Bleue follows a patented curing process, developed over more than 10 years, which deliberately steps outside this framework: curing two to three times longer, a fully edible pod, a more complex and smoother aromatic profile. This name marks this difference — it is a vanilla that is literally in a class of its own, and that is precisely what makes it exceptional.

From manual pollination to the end of curing, it is a daily labor of care spanning over two years. Moreover, since the pod is fully edible and non-fibrous, nothing is wasted, and a smaller quantity is sufficient per recipe, which offsets the actual cost per serving.

Vanille Bleue is perfect for both pastry and cooking. It has inspired many chefs and gourmets to reinvent their dishes and desserts by allowing them to use vanilla differently. It can be used cooked or raw, both infused and incorporated directly into preparations.

Vanille Bleue is available on the online shop https://shop.escale-bleue.fr. Shipping to La Réunion, mainland France, and worldwide.

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