iNFUSiON, When chefs find inspiration with Norohy
iNFUSiON
After traveling the length and breadth of France to meet chefs, pastry makers and restaurateurs who have been inspired and won over by Norohy, these photos and videos are a testimony to our experiences. We hope that this new edition will be as wonderful to read (and, ultimately, to eat) as it was for us to write and illustrate.
We wish you plenty of inspiration on your own journey through the world of infusion!
Go behind the scenes with eight chefs who have earned acclaim for their inimitable expertise and taste for exceptional ingredients.
Learn how they have interpreted Norohy vanilla in their work and get a few tips and an insight into their food world.
TAKE A CAPTIVATING JOURNEY OF THE SENSES.
A FAMILY LEGACY OF CONVIVIALITY
As a chef whose pastries are rooted in family and traditions handed down through time, Julien Dechenaud often has a smile on his face. Generosity and restraint are two key ingredients of his pastries’ and his shop’s signature style. His expertise is nourished by the people he meets and his experiences in France and abroad. A chocolatier at heart, he uses vanilla to whisk us off on a journey.
JULIEN DECHENAUD x iNFUSiON
VANILLA FLAN
Every pastry chef has their own signature flan. Here is Julien Dechenaud’s take on this pastry classic.
Crunchy as a praliné tart but with a melting texture on the palate, this dessert certainly takes flavor up to new heights!
CREATIVE INTUITION
Before he was named the Champion des Arts Sucrés and the youngest ever World Pastry Champion, Jérôme De Oliveira always nurtured childhood dreams of becoming a pastry chef.
Thanks to his creative flair, his pastries have an intuitive, meticulous quality to them.
Intuition is also the name he gave his Cannes pastry shop, whose contemporary ambiance features an emerald-toned décor.
He uses vanilla to take his creations up a level.
JÉRÔME DE OLIVEIRA
VANILLA FLOWER
Vanilla Flower is a subtle and delicate delight.
Delve past its mouthwatering exterior and you will experience a burst of flavors. With its chocolate sponge, crunchy note of pecan nuts and sweet banana all combined with Norohy vanilla overtones, this is a truly symbiotic dessert!
A RAY OF SUNSHINE ON YOUR PLATE
Julien Dugourd started out his career as a chef. To perfect his skills, he achieved a distinction in his pastry, chocolate, ice cream and confectionery qualification before heading off to study alongside Christophe Michalak.
With all this knowledge at his fingertips, he has been a pastry chef La Chèvre d’Or since 2021. His inspiration is always drawn from the present moment, so he uses vanilla to suit the season.
Because he is very invested in the quality of his ingredients, it was natural that he turn to Norohy vanilla.
JULIEN DUGOURD
VANILLA ALMONDS
Vanilla Almonds takes a fresh look at a classic pastry.
Beneath a textured almond exterior lie a full-bodied rice flavor and silky vanilla mousse.
Julien Dugourd brings his ultra-precise eye to his craft in an incomparable setting.
THERE’S A KARAMEL FOR EVERYONE
Nicolas Haelewyn’s journey has been shaped by his distinct love for travel and sweet flavors. His Norman roots reveal themselves in his inimitable caramel, which he continues to ceaselessly reinvent.
In 2020, Nicolas was to be found in a rather unusual shop: the Gato workshop!
As far as he is concerned, there is only one place to source vanilla: Madagascar. It stands out to him for its taste and aromatic power.
NICOLAS HAELEWYN
PECAN PRALINÉ & VANILLA TART
A Nicolas Haelewyn dessert always has caramel at its heart! So it’s only natural that he chose a pecan praliné and vanilla tart to enhance Norohy vanilla’s powerful flavor. This delicately balanced recipe is as melt-in-the-mouth as it is crunchy, with sweet vanilla notes topped with French meringue.
HIGH-WIRE PASTRIES
Hôtel Burgundy’s pastry chef Pascal Hainigue has been indelibly marked by his home region of Alsace. He began his career in stores before moving on to work in kitchens.
Not yet 30 years old, he already works with some very fine establishments, including the Four Season Hotel. As you relish his desserts, you are immersed in a contemporary, eclectic setting accented with notes of vibrant color. His creative approach can be summed up in one word: sophistication. His vanilla desserts are just that – a dessert with a pure vanilla flavor.
PASCAL HAINIGUE
VANILLA DROPLET
Vanilla Droplet is nothing short of a work of art. A flavor fusion lies beneath this symbiotic dessert’s mouthwatering exterior. A vanilla emulsion, vanilla crème brûlée and vanilla hazelnut shortbread are all topped off by some vanilla ice cream. This dessert is simultaneously soft, crisp and light as air.
JUST THE RIGHT BALANCE OF FLAVORS
Florence Lesage has been pastry chef at the Westin Paris-Vendôme since 2018. Having secured silver in the World Pastry and Confectionery Championship, Florence uses her desserts to express simplicity and excellence.
In a chic and refined setting, France’s representative at the prestigious Mondial des Arts Sucrés 2020 competition infuses desserts with pure, tangy flavor. Florence sees Norohy vanilla and its aromas as an irresistible invitation to an indulgent experience.
FLORENCE LESAGE
FRESH PINEAPPLE WITH ZESTY LIME, GRANOLA & VANILLA
In Florence’s view, pastry should bring out clear flavors as simply as possible. This is why this gluten-free dessert centers around a pineapple Victoria sponge and vanilla. It subtly combines rice wafers, crumble, granola, pineapple, light vanilla cream and foam.
DESSERTS ON THE HILL
Having been head pastry chef at Lyon’s Têtedoie restaurant for 10 years, Christophe Tuloup has found the perfect way to deploy his innovative modern skills. His delicious creations deliciously blend tangy flavors with hints of bitterness. From its beloved spot on Fourvière hill, the restaurant offers panoramic views of the city of Lyon. Lightness is the aim behind all Christophe’s pastries.
He uses vanilla for its unrivaled flavor and those sweet inflections which are so characteristic of French pastry-making.
CHRISTOPHE TULOUP
STRAWBERRY, LIME & VANILLA
Christophe Tuloup is breaking the mold with a multicolor, polymorphous dessert. Nestled between two moons of almond shortbread are mascarpone cream, lime-vanilla sorbet, strawberry marmalade and lime dressing. It is the most finely wrought of desserts.
AN IMMERSIVE TASTE OF LA MARINE
To experience Alexandre Couillon’s inventive flair, you have to go to Noirmoutier. Although he is now head chef at La Marine, he always imagined he would grow up to be a fisherman. In 1998, at the age of 21, he and his partner took over his parents’ restaurant. Now, Alexandre transports his guests in his visually arresting and refined setting that overlooks the sea. His doubly Michelin starred cuisine is shaped by its ingredients’ environment and home turf. In a symbolic nod to his childhood home of Senegal, Alexandre uses Madagascan vanilla to flavor his sweet and savory dishes.
ALEXANDRE COUILLON
OYSTERS WITH VANILLA BOUILLON
Vanilla is everywhere, even in the places you least expect it. With this recipe, Alexandre Couillon takes us on a journey from Noirmoutier to Madagascar with a unique combination of flavors. The fusion of iodine and vanilla makes for a truly unforgettable experience.
