World Prestige Vanilla Box

World Prestige Vanilla Box

Discover our World Prestige Vanilla Box , an exquisite selection for true vanilla lovers. This luxurious gift set includes 15 Bourbon vanilla pods from Madagascar , known for their rich, creamy scent, as well as 10 Tahitensis vanilla pods from Papua New Guinea , with unique floral and fruity notes.

To enhance your culinary creations, we have added 120ml of Bourbon vanilla extract from Madagascar and 120ml of Tahitensis vanilla extract . Each extract captures the pure essence of vanilla, delivering unparalleled depth of flavor.

Finally, taste 80g of black tea from Madagascar , a perfect marriage between the powerful aromas of tea and the sweetness of vanilla. This box is a sensory journey through the best vanilla plantations in the world, ideal for enriching your desserts, drinks and tasting moments.

Immerse yourself in the refined world of vanilla with this exceptional box.

CFVM
€56.00

 

Prestige Vanilla
Box of the World

"Dear lovers of vanilla and exquisite flavors, I am Arnaud Sion, and I have the pleasure of presenting our Prestige Vanilla Box of the World. An invitation to a sensory journey from the fertile lands of Madagascar to the lush valleys of Papua New Guinea, through the mythical Polynesia."

Madagascar, Papua & Tahiti Beans, extract, tea Gift box

Sensory Journey

From the intensity of Madagascar to the floral finesse of Papua and Tahiti, discover the queens of vanilla.

Expert Selection

The fruit of my years of travel and training with producers to offer you the cream of the crop.

Ultimate Gift

A complete collection (beans, extract, tea) elegantly presented for demanding gourmets.

Discover the Prestige Vanilla Box of the World, exclusively at Le Comptoir de Toamasina. This box is more than an assortment, it's an unforgettable tasting experience that will awaken your senses and inspire your creativity in the kitchen. Treat yourself or your loved ones to the best vanilla, directly sourced by Le Comptoir de Toamasina, your expert in fine spices.

Le Comptoir de Toamasina, the route of flavors, in Brazil

Le Comptoir de Toamasina, the route of flavors, in Brazil.

Composition of this exceptional box

ProductDescription
15 Bourbon Vanilla beans from MadagascarCarefully selected for their gourmand quality and intense aroma, presented in an elegant box.
10 Tahitensis Vanilla beans from PapuaRenowned for their unique floral scent, also presented in an elegant box.
3 Vanilla beans from TahitiPolynesian excellence with incomparable floral and fruity notes, sublimating your finest desserts.
120ml Bourbon Vanilla Extract from MadagascarThe very essence of vanilla, concentrated in a bottle to enrich your culinary creations.
80g Escape to Madagascar Black TeaAn exclusive selection that combines the robustness of black tea with spices and vanilla.

Comparative Sensory Analysis

Bourbon from Madagascar vs Tahitensis from Papua

The two queens of vanilla, side by side

Intensity · Power
Cocoa · Gourmand
Floral · Anise
Fruity · Prune
Madagascar Bourbon
Papua Tahitensis

Two species, two characters: Madagascar Bourbon (Vanilla planifolia) is intense, chocolatey, and gourmand — the benchmark in pastry. Papua Tahitensis belongs to a different species (Vanilla tahitensis), with a more floral, aniseed, and fruity profile, magnificent raw in creams and cocktails. This box allows you to compare and blend them according to your recipes.

Bourbon · Tahitensis

The Olfactory Pyramid of the Box

The marriage of the two vanillas, from the first impression to the finish

TOP Floral · Anise (Tahitensis & Tahiti) HEART Intense vanilla · Fruity BASE Cocoa · Gourmand (Bourbon)

Technical Data Sheet

What you receive

  • Country of originWorld (Madagascar, Papua, Polynesia)
  • IngredientsVanilla beans, extract, and flavored tea
  • Total weightApproximately 500g
  • PackagingElegant box and pouch
  • Preparation / DeliveryPreparation within 24h - Delivery within 48h

User guide: sublimate every bean

1. Madagascar Bourbon Vanilla

Infusion: split the beans and steep them in hot milk for an intense aroma in your creams and flans. Whole bean: slip a bean into a jar of sugar to create homemade vanilla sugar.

2. Tahitensis Vanilla (Papua & Tahiti)

Baking: scrape the seeds and fold them into your cake batters or raw creams for a subtle floral flavor. Cocktails: use a bean to flavor your homemade cocktails or syrups.

3. Bourbon Vanilla Extract

Cooking: a few drops are enough to flavor your cookies, ice creams, and ganaches. Drinks & Desserts: enhance the taste of your lattes, smoothies, or crèmes brûlées.

4. Madagascar Black Tea

Tasting: steep for 3 to 5 minutes in water at 90°C (194°F) for a vanilla-scented tea experience. Cooking: use the infused tea to cook rice or flavor sauces.

10 Unique Recipes to Make with the Box

To make the most of every exceptional element of the box, from the beans to the extract.

1. Madagascar Bourbon Vanilla Cheesecake

Ingredients

  • 200g speculoos or graham cracker crumbs
  • 80g melted butter
  • 600g cream cheese (like Philadelphia)
  • 150g sugar
  • 3 eggs
  • 1 Madagascar Bourbon Vanilla bean (from the box)

Preparation

  1. Mix the crushed cookies with the melted butter. Press into the bottom of a springform pan and chill in the fridge.
  2. Preheat the oven to 150°C (300°F). Split the Bourbon vanilla bean in half and scrape out the seeds.
  3. Whip the cream cheese with the sugar and vanilla seeds until smooth.
  4. Add the eggs one by one, mixing gently.
  5. Pour the batter over the crust and bake for 45 minutes. Let cool, then refrigerate for 12 hours.
2. Floral Tahiti Vanilla Crème Brûlée

Ingredients

  • 500ml heavy cream
  • 5 egg yolks
  • 70g granulated sugar
  • 1 Tahiti Vanilla bean (from the box)
  • Brown sugar (for caramelizing)

Preparation

  1. Preheat the oven to 100°C (210°F). Split the Tahiti bean and scrape its floral seeds into the cream.
  2. Warm the cream gently in a saucepan, then let it infuse off the heat for 15 minutes with the split bean.
  3. Remove the bean. Whisk the egg yolks with the sugar until pale. Pour the warm cream over top.
  4. Divide into ramekins and bake in a water bath for 1 hour.
  5. Let cool, refrigerate for at least 4 hours, then caramelize with a blowtorch and brown sugar before serving.
3. Gourmand Tahitensis & Cocoa Marble Cake

Ingredients

  • 200g all-purpose flour
  • 150g unsalted butter, softened
  • 150g sugar
  • 3 eggs
  • 1 tsp baking powder
  • 1 Papua Tahitensis Vanilla bean (from the box)
  • 20g unsweetened cocoa powder

Preparation

  1. Preheat the oven to 180°C (350°F). Cream the softened butter with the sugar.
  2. Add the eggs one by one, then fold in the flour and baking powder.
  3. Divide the batter into two equal portions. In the first, fold in the scraped seeds from the Papua bean. In the second, add the cocoa.
  4. In a buttered loaf pan, alternate layers of vanilla and cocoa batter. Marble with the tip of a knife.
  5. Bake for 40 to 45 minutes.
4. Bourbon Vanilla Extract Panna Cotta

Ingredients

  • 500ml heavy cream
  • 50g sugar
  • 3 sheets of gelatin (6g)
  • 1.5 tsp Madagascar Bourbon Vanilla Extract (from the box)
  • Passion fruit or raspberry coulis

Preparation

  1. Soften the gelatin in a bowl of cold water for 10 minutes.
  2. Heat the cream, sugar, and Bourbon vanilla extract over low heat until simmering.
  3. Off the heat, add the squeezed-out gelatin and stir until completely dissolved.
  4. Pour into glasses and refrigerate for at least 4 hours. Top with coulis before tasting.
5. Three-Vanilla Infused Rum (Rhum Arrangé)

Ingredients

  • 1 Liter white agricultural rum (40° or 50°)
  • 1 Madagascar Bourbon Vanilla bean (from the box)
  • 1 Papua Tahitensis Vanilla bean (from the box)
  • 1 Tahiti Vanilla bean (from the box)
  • 4 tbsp cane sugar syrup

Preparation

  1. Split the three vanilla beans lengthwise.
  2. Slip the beans into a large airtight glass jar.
  3. Pour in the white rum and the cane sugar syrup. Seal the jar.
  4. Let macerate in a dark place at room temperature for at least 3 months (ideally 6 months), gently shaking the jar once a week.
6. Creamy Madagascar Vanilla Rice Pudding

Ingredients

  • 1 Liter whole milk
  • 120g short-grain or arborio rice
  • 80g cane sugar
  • 1 Madagascar Bourbon Vanilla bean (from the box)

Preparation

  1. Blanch the rice for 3 minutes in boiling water, then drain it.
  2. In a saucepan, bring the milk to a boil with the split and scraped Bourbon vanilla bean.
  3. Pour the rice into the milk, lower the heat to a minimum, and simmer for 40 minutes, stirring very regularly with a wooden spoon.
  4. Add the sugar 5 minutes before the end of cooking. Pour into a dish and enjoy warm or cold.
7. Artisanal Tahiti Vanilla Ice Cream (no churn)

Ingredients

  • 1 can (400g) sweetened condensed milk
  • 400ml heavy cream (min. 30% fat), very cold
  • 1 Tahiti Vanilla bean (from the box)

Preparation

  1. Split the Tahiti bean and scrape out all the seeds. Mix them gently with the sweetened condensed milk.
  2. In a very cold bowl, whip the heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the vanilla mixture using a spatula.
  4. Pour into an airtight container and freeze for at least 6 hours.
8. Traditional Parisian Flan with Bourbon Vanilla

Ingredients

  • 1 shortcrust pastry
  • 1 Liter whole milk
  • 4 eggs
  • 180g sugar
  • 90g cornstarch
  • 2 Madagascar Bourbon Vanilla beans (from the box)

Preparation

  1. Heat the milk with the split and scraped vanilla beans. Let infuse for 15 minutes.
  2. Whisk the eggs with the sugar and cornstarch in a bowl.
  3. Remove the beans from the milk, pour the hot milk over the egg mixture while whisking, then return everything to the saucepan.
  4. Thicken over medium heat, stirring constantly, until a dense cream is obtained.
  5. Line a high-sided mold with the pastry, pour in the warm cream, and bake at 180°C (350°F) for 40 to 45 minutes. Let cool completely.
9. Escape to Madagascar Citrus Iced Tea

Ingredients

  • 15g Escape to Madagascar Black Tea (from the box)
  • 1 Liter spring water
  • 2 tbsp honey or agave syrup
  • 1/2 lemon and 1/2 orange, sliced
  • Ice cubes and fresh mint leaves

Preparation

  1. Heat the water to 90°C (194°F) and steep the Escape black tea for 4 to 5 minutes.
  2. Strain the tea, add the honey while it is still hot, and stir well.
  3. Let cool to room temperature, then add the citrus slices.
  4. Place in the refrigerator for 3 hours. Serve in large glasses filled with ice cubes and garnished with mint.
10. Bordeaux Canelés infused with Tahitensis & Bourbon

Ingredients

  • 500ml whole milk
  • 50g butter
  • 100g all-purpose flour
  • 200g powdered sugar
  • 2 whole eggs + 2 egg yolks
  • 1/2 Bourbon bean + 1/2 Papua Tahitensis bean (from the box)
  • 3 tbsp dark rum

Preparation

  1. Boil the milk with the butter and the scraped half vanilla beans. Let cool slightly.
  2. In a bowl, mix the flour and powdered sugar. Add the eggs and yolks, then pour in the warm milk mixed with the rum.
  3. Mix without whisking too much to avoid air bubbles. Cover and let the batter rest for 24 hours in the refrigerator.
  4. The next day, preheat the oven to 220°C (425°F). Pour the cold batter into buttered canelé molds.
  5. Bake for 20 minutes at 220°C, then lower to 180°C (350°F) and continue baking for 40 minutes (the outside should be well caramelized).

A word from Arnaud Sion on the Prestige Box

As the creator of Le Comptoir de Toamasina, my passion for spices and in particular for vanilla has led me to the four corners of the world, to discover new flavors and to train myself in selecting the most beautiful beans.

For 1 month, I was trained in Madagascar in the preparation and cultivation of vanilla, and I underwent another training in Brazil for more than 6 months across the country. This box is the result of these travels: a carefully assembled collection for gourmets who appreciate uncompromised quality.

What I look for in the field is never the bean that looks prettiest in a photo, but the one with the right feel — supple, fleshy, never brittle — and the right fragrance as soon as the bag is opened. It's a judgment that cannot be learned in a book, only through contact with producers, year after year.

Why choose Le Comptoir de Toamasina?

Expertise: with years of experience and unparalleled know-how, I select every bean and every tea to guarantee exceptional quality.

Authenticity: we are a family business specializing in vanilla. We work directly with producers in Brazil and we export Brazilian vanilla, açaí powder, and more to France and the world.

Direct relationship: since 2012, I have also worked in B2B partnership with a subsidiary of the Auchan group, and I have collaborated with the finest companies in Brazil from 2015 to 2024 for sourcing — this professional standard is applied to every box you receive.

Frequently Asked Questions

What exactly does the box contain?
15 Madagascar Bourbon vanilla beans, 10 Papua Tahitensis vanilla beans, 3 Tahiti vanilla beans, 1 120ml Bourbon vanilla extract, and 80g of vanilla black tea.
What is the difference between the various vanillas in the box?
Madagascar Bourbon is intense, chocolatey, and gourmand. Papua Tahitensis and Tahiti vanilla (tahitensis species) have a more floral, aniseed, and fruity profile, perfect for creams and cold infusions.
How do I use the black tea from the box?
Steep for 3 to 5 minutes at 90°C, or use the brewed tea to cook rice or flavor sauces.

"The queens of vanilla brought together — Madagascar, Papua, and Tahiti, in a single exceptional box."

Order my Prestige Vanilla Box

Madagascar, Papua & Tahiti · ~500g · Arnaud Sion Selection

Native country
World
INGREDIENTS
Vanilla, Extract and Flavored Tea
PACKAGING
Box and bag
Preparation / Delivery
Preparation within 24 hours - Delivery within 48 hours
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