{"id":24606,"date":"2016-08-10T11:52:05","date_gmt":"2016-08-10T09:52:05","guid":{"rendered":"https:\/\/escale-bleue.fr\/chefs\/paul-bocuse-glace-vanille-bleue\/"},"modified":"2026-03-12T12:26:49","modified_gmt":"2026-03-12T10:26:49","slug":"paul-bocuse-glace-vanille-bleue","status":"publish","type":"avada_portfolio","link":"https:\/\/escale-bleue.fr\/en\/chefs\/paul-bocuse-glace-vanille-bleue\/","title":{"rendered":"Paul Bocuse"},"content":{"rendered":"

Paul Bocuse<\/span><\/h2>\n

Vanille Bleue ice cream<\/span><\/h3>\n<\/div><\/div><\/div>
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Over 1 million views!<\/h3>\n<\/div>
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Star YouTuber Morgan Niquet<\/strong> and his guest Jean-Christophe Hembert<\/strong> (Kaamelott<\/em>) meet at the legendary landmark of French gastronomy, the Paul Bocuse restaurant<\/strong>, to taste the Vanille Bleue<\/a> ice cream<\/strong> by Benoit Charvet<\/strong>, World Champion of frozen desserts.<\/p>\n<\/div>

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“We have worked with an exceptional product, Vanille Bleue. It comes from Reunion Island. It has remained as it was, through the aging process. It can be kept for 10 or 15 years. The older it gets, the more expensive it becomes.<\/em>”<\/p>\n<\/div><\/div><\/blockquote>

Beno\u00eet Charvet \u2014 Executive Pastry Chef (Paul Bocuse)<\/strong><\/span><\/div><\/div><\/div><\/div>
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\"Paul<\/span><\/div>
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Would you like to discover our Vanille Bleue?<\/span><\/h4>\n<\/div><\/div><\/div>
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Discover<\/span><\/a><\/div><\/div><\/div>
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The Vanille Bleue ice cream from the Paul Bocuse restaurant, by Beno\u00eet Charvet, World Champion of frozen desserts.<\/p>\n","protected":false},"author":8,"featured_media":24607,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":{"footnotes":""},"portfolio_category":[],"portfolio_skills":[],"portfolio_tags":[],"class_list":["post-24606","avada_portfolio","type-avada_portfolio","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"\nPaul Bocuse – Escale Bleue - Atelier Vanille<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/escale-bleue.fr\/en\/chefs\/paul-bocuse-glace-vanille-bleue\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paul Bocuse\" \/>\n<meta property=\"og:description\" content=\"The Vanille Bleue ice cream from the Paul Bocuse restaurant, by Beno\u00eet Charvet, World Champion of frozen desserts.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/escale-bleue.fr\/en\/chefs\/paul-bocuse-glace-vanille-bleue\/\" \/>\n<meta property=\"og:site_name\" content=\"Escale Bleue - 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