Ingredients (For 6 people)

• 2 Madagascar vanilla beans from the box
• 50 cl full fat heavy cream
• 6 egg yolks
• 80 g sugar
• Brown sugar to caramelize

Preparation

1. Split the beans in half, scrape out the seeds and let the beans and seeds infuse in the hot cream for 15 minutes, off the heat and covered.
2. Whisk the egg yolks with the sugar, pour the filtered vanilla cream over it while mixing.
3. Divide into 6 ramekins and bake for 45 minutes at 100°C: the cream should be set but wobble in the center.
4. Let cool then chill in the refrigerator for 2 hours.
5. Sprinkle with brown sugar and caramelize with a blowtorch right before serving.

Arnaud's tip: don't throw away the infused beans, rinse them, dry them and slip them into your sugar jar for a homemade vanilla sugar.

Ingredients (For 8 people)

• 2 teaspoons of liquid vanilla extract from the box
• 1 plain yogurt (use the cup as a measure)
• 2 cups of sugar
• 3 cups of flour
• 1/2 cup of neutral oil
• 3 eggs
• 1 packet of baking powder
• 1 pinch of salt

Preparation

1. Preheat the oven to 180°C. Empty the yogurt into a bowl and use the cup as a measure.
2. Mix yogurt, sugar and eggs, then add the flour, baking powder and salt.
3. Stir in the oil and vanilla extract, mix until you get a smooth batter.
4. Pour into a buttered pan and bake for 35 minutes.

Tip: it's the perfect recipe to make with kids — and the one that will make you measure the difference between an artificial flavoring and a real natural extract.

Ingredients (For 4 people)

• 1 Madagascar cinnamon stick from the box
• 100 g short grain rice
• 1 liter of whole milk
• 70 g sugar
• 1 pinch of salt
• Optional: a few seeds from a vanilla bean in the box

Preparation

1. Heat the milk with the cinnamon stick and let it infuse for 10 minutes over very low heat.
2. Add the rice and the salt, then let cook for 35 to 40 minutes at a slow simmer, stirring regularly.
3. Stir in the sugar at the end of cooking, when the rice is creamy.
4. Remove the cinnamon stick and pour into ramekins. Sprinkle with a touch of ground cinnamon before serving.

Ingredients (For 2 people)

• 1 tablespoon of Voatsiperifery wild pepper from the box
• 1 beautiful duck breast (magret)
• 10 cl veal stock
• 5 cl cream
• 1 knob of butter
• Salt

Preparation

1. Coarsely crush the Voatsiperifery in a mortar to release its fruity and woody notes.
2. Score the skin of the duck breast, salt, and cook skin side down for 8 minutes over medium heat, then 4 minutes on the flesh side.
3. Discard the excess fat from the pan and set the breast aside. Deglaze the pan with the veal stock, add the cream and half of the crushed pepper.
4. Let reduce and finish with the butter. Slice the duck breast, coat with the sauce and finish with the rest of the crushed pepper on top.

Ingredients (For 2 people)

• 1 tablespoon of Madagascar black pepper from the box
• 2 beef steaks
• 10 cl heavy cream
• 3 cl cognac (optional)
• 1 shallot, 1 knob of butter, salt

Preparation

1. Crush the black pepper in a mortar and press half of it onto both sides of the steaks.
2. Sear the steaks in butter to your liking, season with salt, then keep them warm.
3. In the same pan, sauté the chopped shallot, deglaze with cognac and flambé.
4. Add the cream and the remaining crushed pepper, and let it thicken. Coat the steaks with the sauce.

Ingredients

• 1 liter white agricultural rum
• 2 vanilla beans split in half
• 1 cinnamon stick
• 1 tsp Voatsiperifery pepper
• 3 tbsp brown cane sugar

Preparation

1. Place all the ingredients in the bottle or a large airtight jar.
2. Pour in the white rum.
3. Close tightly and let steep for at least 2 months in a dry place away from light. The wild pepper will sublimate the roundness of the vanilla.

Ingredients (For 4 people)

• 40 cl heavy cream
• 1 vanilla bean from the box
• 40 g sugar
• 2 gelatin leaves
• A few turns of the Madagascar black pepper mill

Preparation

1. Soften the gelatin in cold water.
2. Heat the cream with the sugar, the split (and scraped) vanilla bean and a pinch of black pepper. Let steep for 10 min off the heat.
3. Remove the bean, lightly reheat the cream and stir in the drained gelatin.
4. Pour into glasses and chill for 4 hours. The pepper will leave a slight tingle on the palate at the end.

Ingredients (For 4 people)

• 6 large apples
• 1 cinnamon stick
• 1 tsp liquid vanilla extract
• 2 tbsp water
• 1 tbsp brown sugar (optional)

Preparation

1. Peel and dice the apples.
2. Place them in a saucepan with the water, the cinnamon stick and the vanilla extract.
3. Cook covered and over very low heat for about 20-25 minutes, until the apples are soft.
4. Serve warm with a scoop of vanilla ice cream or cold!