No nice walk in Paris in summer is complete without a stop at an ice-cream parlor. But where should you go? Should you enter the first industrial ice cream parlor you see in disguise or will you keep our list of the 12 best artisan ice-cream makers in you phone for when you're out and about? Life is so much better with quality.
Founders Émmanuel Ryon, Meilleur Ouvrier de France, and Olivier Ménard, worked for the most beautiful international maisons. Highly creative flavors such as smoked vanilla, orange, carrot & ginger, buckwheat nougatine
A creative and offbeat offer designed by Henri Guittet and David Vincent who are very attentive to the quality of their often organic and locally sourced products. Sorbets, ice cream, and frozen desserts.
Meilleur Ouvrier de France and former employee of Maison Meert, David Waesmaël constantly works to offer a journey with his flavors: "Combining fruit puree and fresh fruits, looking for the best proportions, varying the types of milk used, lengthening or shortening the maturation of the mixes... "
So we really need to present this iconic ice-cream maker whose known worldwide? The production in the upstairs laboratories of the parlor has remained artisan since 1954, although this craftsman has become the sole supplier of all the establishments of Île Saint-Louis. Choose any ice-cream parlor on Île Saint-Louis, all the products are the same and come from Berthillon.
Traditional Italian gelato is made with fresh milk and seasonal fruits, served in cups as it should be. Chocolate-hazelnut ice cream, milk flower, and pear sorbet are some of the great classics of this small but high-quality menu.
Daily artisan production with fresh seasonal products, no additives, and the entirety of raw materials processed on site. The sugar level is very low, around 12%. Some flavors: Iranian pistachio, passion fruit, 70% Valrhona chocolate, peach-saffron, almond rice-orange peel...
Organic coffee, Camargue black rice, raspberry-coconut milk, and homemade Jugetsudo matcha tea... a range of 12 flavors.
Some fifty flavors, sorbets made with Evian water, fresh seasonal fruits, extra cream for these "high-maintenance" sorbets and ice creams.
Zetchuan rose, macadamia date, aperol cream, bissap ginger, raspberry rhubarb; it's as beautiful to read and look at as it is delicious to eat. Only downside: Too much plastic is used.
Founded in 1947, Raimo is one of the oldest ice-cream parlors in Paris. Pastry Chef Christophe Michalak considers Raimo's products to be "among the best in the world". Here, the perfectly-made flavors, most of which are among the classics, are called as they are: salted butter caramel, Iranian pistachio, yogurt, passion fruit, mango, raspberry... no less than 70 fragrances, including a wide organic range.
For ice creams, sorbets, desserts, and petits fours, Fabien Foenix has spent the last 43 years looking for excellence in respect of a tradition he cultivates. Vanilla from Madagascar, pistachio from Sicily, or nougat from Montelimar are some of the 70 flavors of his range.
This Lebanese ice-cream parlor has bee well known since 1936 in its native country. The opening of the Parisian boutique was completed in 2017. It has been going strong ever since. The range is small with 11 well-made flavors. Its specialty is Ashta, made with cream of milk, orange blossom, and natural pistachio resin. The touch of homemade whipped cream is offered and a coating of crushed pistachios cannot be refused.