Une Glace à Paris

In the heart of the historic Marais district, this ice cream boutique is a dream come true for ice cream lovers.a counter for choosing ice cream flavors and frozen pastries, and a tasting room for the happy few. Conceived for our nomadic lifestyles, our frenzied taste buds and our insatiable curiosity, ice cream cones and extravagant ice cream cakes become the protagonists of a new taste pleasure.

After many years of working for chefs and restaurateurs, Emmanuel Ryon, Meilleur Ouvrier de France Glacier 2000 and World Pastry Champion, and Olivier Ménard, Meilleur Ouvrier de France Glacier 2000 and World Pastry Champion, have joined forces to create a new concept in ice cream.and Olivier Ménard, a pastry chef who has worked for Pierre Hermé, Harrods in London and the Holder group, have joined forces to create Une Glace à Paris.

While we're all familiar with the pleasure of ice cream in hot weather, we're less aware that frozen pastries can be enjoyed all year round. A new practice, a new gesture, a new indulgence: the harmony of flavors, the interplay of textures, the skilfully constructed perfumes - bold, dense, delicate - compose an infinite variation of fresh notes that will bring an elegant end to the meal. Perfects, nougatines, vacherins and Norwegian omelettes rub shoulders with ice creams and sorbets of a thousand flavors. The gourmet past meets the audacity of creation and savoir-faire.