The processing vanilla plant, Escale Blue, located in Saint-Philippe on Reunion Island, has developed a quality vanilla that is 100% edible: Vanilla Blue. The establishment, led by Aime Leichnig, has obtained the label Living Heritage Company (EPV) for its expertise imbued with a subtle fusion of tradition and innovation.

In the nineteenth century, a Reunion slave, Edmond Albius, discovered the process of artificial fertilization of vanilla. After nearly thirty years of experience and research, Aime Leichnig has created a new identity of vanilla for Reunion Island known as Bourbon Vanilla. Escale Blue today redefines the preparation of the fruit of the orchid giving birth to an exceptional product: Vanilla Blue.

Vanilla Blue is distinguished by its 2.5 times higher than other vanilla flavor, which allowed Aime to develop a soft and subtle fragrance whose flavor improves with time and humidity. 100% edible, it provides culinary leaders and food lovers the opportunity to use the vanilla bean differently.

In this context, the workshop of the Southern Wild was awarded the label of Living Heritage Company, a pledge to Escale Blue’s handcrafted excellence and industry expertise. Awarded for a period of 5 years, this label was awarded by Arnaud Montebourg, Minister of Economy, Productive Recovery and Digital, and Carole Delga, Secretary of State for Trade, Crafts, Consumer and Social Solidarity Economy.

L’Escale Blue is one of the first companies to receive the Reunion EPV label. The latter is a tremendous recognition for vanilla as French craft heritage, which makes for a greater reputation for the blue pod in the Indian Ocean region.

For more information:
http://www.reunion.fr/etablissement/decouverte/patrimoine-culturel/saint-philippe/l-escale-bleue.html