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Escale Bleue presents
Vanille Bleue
Vanille Bleue is the world’s first patented vanilla pod, created by Escale Bleue in Saint-Philippe (La Réunion).
Born from 20 years of R&D, it is 100% edible, awarded by the greatest chefs, and honored with the Diamond Taste Award 2024—the highest international taste distinction.
WHY VANILLE BLEUE IS UNIQUE
100% edible
Unlike overly dried pods, Vanille Bleue can be eaten entirely, including its outer layer, cooked or raw. Scrape it, infuse it, or slice it into thin strips directly into your dishes.
Awarded by 120+ chefs
Every year since 2016, Vanille Bleue has been awarded the highest taste rating by a jury of award-winning or Michelin-starred chefs from Europe’s most prestigious gastronomic associations.
Improves with time
Like a vintage, its aroma continues to evolve and improve. Over 10 years of storage in an airtight glass jar, away from heat and sunlight.
Craftsmanship
An exceptional product
Primarily from the Planifolia species, Vanille Bleue stands out for its finesse, its smoothness, and a visual appearance that places it among the world’s most beautiful vanillas.
Thanks to a patented preparation process, it is neither blanched nor dehydrated. It thus retains its shape, its natural biological properties, and develops a more intense aroma with enhanced taste characteristics.
Above all, Vanille Bleue was designed to prevent waste: it is entirely edible, including its outer layer. Scrape it, infuse it, or slice it into fine pieces that will elevate your creations.
Tradition & Innovation
Between tradition and innovation
The vanilla is grown locally in undergrowth, in a completely natural environment, without the use of chemicals. The pods are harvested as late as possible, after 9 months minimum, to preserve their maximum aromatic potential.
This is followed by a long and meticulous curing process of 2 to 3 years. More than 1,500 hours of work are required to produce one kilogram of Vanille Bleue—three times more intensive than for conventional vanilla.
Escale Bleue holds the world’s first patent on vanilla pod preparation, establishing a new way of preparing them, contrary to the prevailing practices of the time. A process conceived and developed by Nicole Leichnig, co-founder of Escale Bleue, the result of over 20 years of research and unwavering passion for vanilla.
Visit our workshop in Saint-Philippe to discover the stages of this beautiful spice that is vanilla, from pollination to curing.
Recognized excellence
From the Wild South to the Élysée Palace
Born in the undergrowth of La Réunion’s Wild South, Vanille Bleue has won over the most discerning palates in France and Europe. In one decade, it has accumulated the highest international taste distinctions, obtained the Living Heritage Company label awarded by the Ministry of Economy, and received the prestigious Diamond Taste Award in Brussels.
The pinnacle of this journey: in November 2025, Vanille Bleue was selected as the sole representative of La Réunion at the Great Made in France Exhibition, at the Élysée Palace. One product per region, chosen by a jury chaired by Pierre Hermé.
THEY HAVE CREATED WONDERS
WITH VANILLE BLEUE
The company supplies over 120 Michelin stars as well as the greatest names in French pastry.
Paul Bocuse
Anne-Sophie Pic
Yann Couvreur
Roger Van Damme
Peninsula Paris
Mandarin Oriental
Le Negresco Nice
Cheval Blanc Paris
La Maison du Chocolat
© Yann Couvreur
© Peninsula Paris
© Fauchon Paris
© Julien Dugourd