Some recipes ...

Among the most frequently requested recipes: homemade vanilla extract. Although there are several recipes 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 collaborators and which are only available in our gastronomic 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 pods per liter of 35% neutral alcohol. So 200g for 2 liters, or 50 grams for 500 ml.

Neutral alcohol can be replaced with vodka or Rum, and maceration should last at least a year. Of course after 6 months you will want to taste it and you will not be disappointed! But after a year it will be great. 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 vanilla caviar scraped on a clove
  • 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 place in the milk. Heat 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.