Some recipes ...

Among the most frequently requested recipes: homemade vanilla extract. Although several recipes can be found all over the internet, you won't want to be disappointed so here is my recipe. You do not risk wasting your time because it is widely and commonly used by Colibri Vanille to concoct unique micro-lots from our vanilla employees and which are only available in our gourmet and zero-waste outlets.


Vanilla extract

To make your own vanilla extract, you just need to respect the following proportions: 100 g of natural vanilla pod per liter of neutral alcohol at 35%. So 200g for 2 liters, or 50 grams for 500ml. So for a liter, cut the pods into small pieces, then put it in a food processor with a little alcohol to help reduce the pods to a fine mush.

Empty evenly into two one-liter glass jars and rinse your robot well with a little alcohol so as not to lose anything. Empty the rest of your liter of alcohol into the two jars and seal tightly. Obviously, by rehydrating the vanilla will take up space, so the second jar is not too much! Leave the preparation in the cupboard away from the sun but close enough to remember to stir as often as possible. After six months your extract will be great, but be patient: the vanilla takes a year to completely run out.

After a year, you can filter it to pour it into pretty little bottles, but you don't have to: the vanilla lees will help ripen your vanilla extract which will become deeper and more complex over time.

Neutral alcohol can be replaced by vodka or rum, and the maceration must also last at least a year. Of course after 6 months you will want to taste it and you will not be disappointed!

You can also opt for a more economical version made with a sugar syrup cut in half with alcohol, but you must then leave to macerate for two years. It takes patience, but this recipe is fabulous !!

Some recipes

Some essentials recommended by chef Gabrielle Joubert, collaborator at Hector Larivée


Chef Joubert candy

Salmon candy

6 X 90g of salmon fillet medium

1 tablespoon honey

1 tablespoon white balsamic vinegar

½ open vanilla pod from Madagascar

A cup of olive oil

Salt pepper

Mix the ingredients and put in a vacuum bag for one hour at 45C

Serve warm on a bed of butter roasted apples with a vanilla bean from Uganda, deglazed with white wine, garlic and Rosemary. Add the chopped Brussels sprouts and cook for coloring. Place the candies on top, flare and serve.


Duck breast with vanilla

Even if I know vanilla in all its forms, you must remain modest. I received my lesson in modesty in front of the knowledge of the young chef Gabrielle Joubert after she taught me to fry the vanilla pods. The surprise was complete, and the experience, almost metaphysical !!


To have the same experience, fry a duck breast on each side for 5 minutes, then a 10 minute oven in 450F. Set aside 10 minutes on a board, taking care not to start slicing it to retain the juice inside. In the pan containing the duck fat and juices, grill two Madagascar vanilla pods, split in half, then deglaze with red wine. Serve this juice on the warm slices of duck.

The scent of chocolate and vanilla released during this maneuver will be so intense and captivating, that you will forever be a fan of the process. And at the finally democratized price of our vanilla, do not hesitate to unleash your imagination !!

Chantale Caron, owner of Colibri Vanille


English cream


Custard is one of the most difficult bases to make in the kitchen. So do not be surprised to miss it out of two at the start: you are average! On the other hand, when you master it, welcome the floating islands, homemade ice cream and all-out trips! You are ready for any eventuality!

Be aware that if you remove it too quickly from the heat and it is too liquid, you can easily catch it in crème brûlée; or that if you remove it too late and it makes lumps, it works wonders in a French toast pudding!


  • 4 egg yolks
  • 50 ml sugar (organic fair trade, if possible)
  • 2 grams of scraped vanilla caviar on a pod
  • 375 ml of hot milk


1. In a saucepan, off the heat, whisk the egg yolks and sugar until blanched.

2. Split the pod in half, scrape the caviar with the tip of a knife and drop into the milk. Heat for at least 20 minutes over very low heat.

3. Gradually add the hot milk, whisking. Cook over low heat, stirring constantly with a wooden spoon until the mixture coats the back of the spoon. Refrigerate.

4. Serve plain and cold in a bowl or with fruit or a cookie.