Food

A Taste of Artisanal Ice Cream at Une Glace à Paris

by Emily Dilling

If Une Glace à Paris is a sign of things to come, imaginative ice cream is the next big thing in the world of pastry, and what better place than Paris to indulge in a stroll-around-the-city friendly cone?
Strawberry Hibiscus, Asparagus with Anise Wood, Turmeric, Matcha Green Tea…these may sound like menu items from the super star pastry chefs like Pierre Hermé or Sadaharu Aoki but in fact these creative flavor combinations have nothing to do with macarons or high end pâtisserie. In order to find these inventive arômes head not to a fancy bakery but to Une Glace à Paris, a specialty ice cream shop forging ahead into the frozen desert frontier in France.

If Une Glace à Paris is a sign of things to come, imaginative ice cream is the next big thing in the world of pastry, and what better place than Paris to indulge in a stroll-around-the-city friendly cone?

If Une Glace à Paris is a sign of things to come, imaginative ice cream is the next big thing in the world of pastry, and what better place than Paris to indulge in a stroll-around-the-city friendly cone?If Une Glace à Paris is a sign of things to come, imaginative ice cream is the next big thing in the world of pastry, and what better place than Paris to indulge in a stroll-around-the-city friendly cone?If Une Glace à Paris is a sign of things to come, imaginative ice cream is the next big thing in the world of pastry, and what better place than Paris to indulge in a stroll-around-the-city friendly cone? The chain, which now has shops in the Marais and Montmartre, is the brainchild of pastry chefs Emmanuel Ryon and Olivier Menard, who began serving scoops of their unique ice cream in 2015.

If Une Glace à Paris is a sign of things to come, imaginative ice cream is the next big thing in the world of pastry, and what better place than Paris to indulge in a stroll-around-the-city friendly cone?Using high quality ingredients, Ryon and Menard take milk, cream, and eggs to the next level using roots (licorice, turmeric), shoots (asparagus, buckwheat) flowers (lavender, chamomile), and much, much more. Adventurous foodies will find out of the ordinary flavors to try while ice cream traditionalists will delight in a perfectly executed scoop of chocolate or vanilla.

If Une Glace à Paris is a sign of things to come, imaginative ice cream is the next big thing in the world of pastry, and what better place than Paris to indulge in a stroll-around-the-city friendly cone?

 

If Une Glace à Paris is a sign of things to come, imaginative ice cream is the next big thing in the world of pastry, and what better place than Paris to indulge in a stroll-around-the-city friendly cone?

Une Glace à Paris

Marais
15 rue saint Croix de la Bretonnerie 75004 Paris
+33 01 49 96 98 33
[email protected]
Montmartre
44 rue des Abbesses 75018 Paris
+33 01 42 57 33 40
[email protected]

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Written by Emily Dilling for the HiP Paris Blog. Photographs courtesy of Une Glace à Paris. Looking for a fabulous vacation rental in Paris, London, Provence, or Tuscany? Check out Haven in Paris.

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Written By

Emily Dilling

Emily Dilling is a France based writer and author of My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes. In 2005 Emily moved to Paris from her native California and began exploring the cities markets, restaurants, and cafés. In 2010 she founded the blog Paris Paysanne, where she writes about her favorite addresses and artisans in the city. Emily currently lives in the Loir-et-Cher region of France, where she writes and works in the grapevines. View Website

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