INFUSION x NOROHY and the chefs • Norohy

Discover INFUSION x NOROHY. We travelled the length and breadth of France to meet inspired chefs, patissiers and restaurateurs who had already been won over by NOROHY… These moments are captured in photos, video interviews and gourmet recipes. That’s why we hope you’ll enjoy reading and tasting this opus as much as we enjoyed writing and illustrating it… We wish you plenty of inspiration and, above all, a good brew! Go behind the scenes of these 8 chefs, renowned for their inimitable savoir-faire and their taste for exceptional products. Discover their interpretations of NOROHY vanilla, their advice and their universe. Let yourself be enchanted by this journey of the senses to the heart of INFUSION x NOROHY.

JULIEN DECHENAUD x INFUSiON

A smiling chef for whom pastry rhymes with family and transmission. Generosity and sobriety are his signature ingredients, which can be found in his patisserie and boutique. He draws his know-how from his encounters and experiences in France and abroad. A chocolatier at heart, he now takes us on a journey with vanilla.

Vanilla flan

Every pastry chef has his own flan. Julien Dechenaud offers his interpretation of this pastry classic. Crunchy like a praline tart, yet melt-in-your-mouth, this flan has an extra kick to it!

“I try to use vanilla as naturally as possible, with little sugar. I use NOROHY beans as a flavor enhancer in my flans, custards and chocolates. The fact that NOROHY offers organic vanilla is important because we try to use pesticide-free products that are as natural as possible.”

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JÉRÔME DE OLIVEIRA x INFUSiON

Becoming a pastry chef was a childhood dream for this Sweet Arts Champion pastry chef, and the youngest ever World Pastry Champion. Creative, his pastries are intuitive and meticulous. Intuition is the name he has given to his Cannes pastry shop, with its contemporary ambience and emerald hues. He uses vanilla to sublimate his creations.

Vanilla flower

Vanilla flower is a subtle, delicate delicacy. Beneath this sleek aesthetic lies an explosion of flavors. A chocolate cookie, a note of pecan-based crunchiness combined with the sweetness of banana, all fused with NOROHY vanilla: a dessert in symbiosis!

“Vanilla is a sublime ingredient that goes well with many other fragrances and enhances all creations. I love what NOROHY vanilla reveals in my recipes”.

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Julien Dugourd x INFUSiON

Julien Dugourd took his first steps in the world of gastronomy as a chef. To perfect his skills, he completed his training with a specialization in pastry-making, chocolate-making, ice-cream-making and confectionery, and then went on to work alongside Christophe Michalak. With the benefit of his apprenticeship, he has been working as head pastry chef at La Chèvre d’Or since 2010. His inspiration comes from the present, and his vanilla is composed according to the seasons. Very attentive to the quality of his products, he naturally turned to NOROHY vanilla.

Almonds vanilla

L’amande vanille is the rewriting of a pastry classic. Beneath the flakes of almond lies the roundness of rice and the silkiness of vanilla bavarois. In an unparalleled setting, Julien Dugourd brings his passion to life with great precision.

“I’m very attached to Madagascar vanilla for its aromas, which I particularly appreciate. I like working with NOROHY for an exceptional vanilla. Beyond the aromas, we can tell our customers about the region of origin and enhance the fact that it’s organic.”

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Nicolas Haelewyn x INFUSiON

Nicolas Haelewyn’s career has been marked by a pronounced taste for travel and sweet things. He expresses his Norman roots through his inimitable caramel, which he reinvents ad infinitum. In 2020, you can find Nicolas Haelewyn in an atypical boutique: welcome to l’atelier Gato. For Nicolas, when it comes to vanilla, there’s only one destination: Madagascar. For him, it stands out for its taste and aromatic power.

Pecan vanilla praline tart

The centerpiece of a Nicolas Haelewyn dessert: caramel! So it was only natural that he chose a pecan and vanilla praline tart to enhance the power of vanilla with INFUSION x NOROHY. A recipe that’s just right, as melt-in-your-mouth as it is crunchy, with soft vanilla notes, topped with a French meringue.

“I’ve been working with vanilla in pastries since I was very young. For me, it’s evocative of childhood and indulgence. My favorite dessert is the vanilla flan, for its vanilla and regressive side”.

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PASCAL HAINIGUE x INFUSiON

Pascal Hainigue, pastry chef at the Burgundy, is influenced by his native Alsace. He began his career in the store, before moving on to the kitchen. At less than 30 years of age, he already has some very fine restaurants to his credit, including the Four Season Hôtel. To savor his desserts, you’ll be immersed in a contemporary, eclectic decor with tangy notes. His creative touch can be summed up in one word: sophistication. As for vanilla, he conjugates it in the singular by composing uniquely vanilla desserts. So, how did he sublimate this ingredient for INFUSION x NOROHY?

The vanilla droplet

The vanilla drop is a veritable masterpiece. Underneath its sleek aesthetics lies a symbiotic dessert. A vanilla emulsion, vanilla crème brûlée, hazelnut and vanilla shortbread, all sublimated by vanilla ice cream. A dessert that’s at once melting, crisp and airy.

“When you have a beautiful product like vanilla, it’s important to give it the importance it deserves. In terms of aromas, the balance is already there. So I prefer not to combine it with other aromas, to let it express itself better.”

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Florence LESAGE x INFUSION

Since 2018, Florence Lesage has been working as a pastry chef at the Westin Paris-Vendôme. World vice-champion in pastry and confectionery, the sweet arts are for her a means of expression: that of simplicity and excellence. In a chic, refined setting, France’s representative at the prestigious International Confectionary Art Competition 2020 composes desserts with frank, tangy tastes. For her, Norohy vanilla is an invitation to indulge in its fragrance.

Pineapple refreshed with lime, granola vanilla

For Florence Lesage, patisserie should bring out the true flavors in simplicity. That’s why she created this gluten-free dessert around Victoria pineapple and vanilla. A subtle combination of rice tuile, crumble, granola, pineapple, light vanilla cream and espuma.

“I like to work with vanilla to round out bitter notes or break up the acidity of certain citrus fruits.”

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Christophe TULOUP x INFUSION

In charge of the sweet menu at Lyon’s Têtedoie restaurant for the past 10 years, Christophe Tuloup uses his modern, innovative know-how to perfection. His gourmet creations are a delicious blend of acidity and bitterness. Attached to the Fourvière hill, the restaurant offers a panoramic view of the city of Lyon. His pastry credo: lightness. He uses vanilla for its unmistakable flavor and the sweetness that characterizes French pastry.

Strawberry, lime and vanilla

Christophe Tuloup liberates the codes of the plate with a dessert full of shapes and colors. Nestled between two moons of almond shortbread are mascarpone cream, lime/vanilla sorbet, strawberry marmalade and lime vinaigrette. A perfectly balanced dessert.

” Vanilla has an incomparable flavor. It’s part of French patisserie. It goes with everything in the end: red fruits, citrus, hazelnuts, chocolate… There are so many possibilities and facets for using it in pastry!”

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Alexandre COUILLON x INFUSION

For a taste of Alexandre Couillon’s inventiveness, Noirmoutier is the place to stop. Today head of the gourmet restaurant La Marine, it was on a trawler that he had imagined his future. In 1998, at the age of 21, he took over his parents’ restaurant with his partner. In 2020, facing the sea, Alexandre Couillon transports his guests into a graphic, uncluttered setting. With two Michelin stars, his cuisine is influenced by his environment and native land. A symbol of his childhood in Senegal, he uses Madagascar vanilla to flavor his sweet and savory dishes.

Oysters in vanilla bouillon

Vanilla is everywhere, even where you least expect it. With this recipe, Alexandre Couillon takes us on a journey from Noirmoutier to Madagascar, thanks to this unique combination. When iodine meets this spice, look forward to an unforgettable experience!

“I love the iodized contrast of an oyster with the roundness of vanilla… The vanilla brings a very sensual, very tasty and fragrant side. It’s just gorgeous!”

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