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In the heart of the Peruvian Amazon, in the Moyobamba region, a rare and fascinating variety grows at an altitude of over 800 metres: Pompona vanilla.

We travelled to Jepelacio to meet the producers and experience this unique environment, where this variety develops its wild, woody, and spicy profile.

With its bold, elegant bitterness and almost cocoa-like notes, it boasts a presence that intrigues as much as it captivates.

From April 21 to 24, the Prova Gourmet teams attended the FHA Food & Hospitality Asia exhibition in Singapore. This edition was doubly special: it served as a landmark trade show in the Asia-Pacific region, while also providing the perfect opportunity to celebrate eight decades of history, heritage, and expertise alongside key players in the region.

For the duration of an exclusive creation, our workshops became the creative playground for a duo with world-renowned talent.

This week, we were delighted to host three culinary demos across Seoul, Yongin, and Busan, bringing together a total of 130 passionate chefs.

It was the perfect opportunity to unveil our new range of extracts, Cardamom, Cinnamon, and Almond, alongside our must-have classics, including Caviani and our coffee extract.

All of these were showcased through stunning trompe-l'œil creations by our Head Chef, Tristan Rousselot.

At Easter, the egg becomes a canvas for expression: three recipes where each extract reveals a clear and controlled aromatic identity.