New Year’s Dessert at SO/ Paris: a truffle and Ugandan vanilla creation in partnership with Eurovanille

On the occasion of New Year’s Eve at SO/ Paris, pastry chef Sylvain Lucas unveils an exceptional dessert created in partnership with Eurovanille. This gastronomic creation combines truffle with Ugandan Planifolia vanilla , reflecting a contemporary pastry approach rooted in technical mastery, aromatic balance and the valorisation of origin, at the heart of the Parisian culinary scene.

You are the pastry chef at SO/ Paris. Could you tell us about your background?

I began my career at the Opéra Garnier, where I worked for four and a half years. These early experiences helped shape my approach to pastry, with a strong focus on technique and precision. Today, at SO/ Paris, I continue to pursue this level of excellence in a more creative environment.

What attracts you most to pastry?

Technique, above all. Dessert is the final impression left with the guest: if it fails, the entire experience can be affected. I value this responsibility and the rigour it requires.

Vanilla plays a central role in your creations. Why is that?

Vanilla is a cornerstone of my work. It acts as a flavour enhancer, helps control sweetness and creates balance between ingredients. It is an essential element in building a dessert that is both precise and harmonious.

For the New Year’s dessert, you chose a Planifolia vanilla from Uganda . What motivated this choice?

Ugandan vanilla has a very distinctive character, strong enough to stand up to powerful ingredients. It brings real personality to the dessert and clearly sets itself apart from more classic profiles.

You paired it with truffle, an ingredient rarely used in pastry.

Yes, it was a deliberate and bold choice. Vanilla softens the ferrous notes of the truffle, and conversely, the truffle enhances the vanilla. The two ingredients work extremely well together. For New Year’s Eve, I wanted to work with exceptional products and create a truly singular experience.

Could you describe this dessert for us?

It consists of a hazelnut and macadamia dacquoise, a vanilla–truffle mousse, a vanilla ice cream, and caramelised and roasted macadamia nuts. The aim was to play with textures while maintaining precise aromatic balance.

Which Eurovanille products do you use on a daily basis?

Coeur de Vanille is an essential ingredient for me. Its versatility is key: it performs equally well in hot and cold applications and offers a real time-saving advantage in the kitchen, while ensuring consistency and precision.

How do you view the diversity of vanilla origins?

Most people are familiar with major origins such as Madagascar or Tahiti, but more confidential regions like Uganda or Congo offer remarkable aromatic profiles. They allow chefs to bring genuine differentiation to their pastry creations.