Une Glace à Paris

UNE GLACE A PARIS

After many years working with chefs and restaurateurs, Emmanuel Ryon, Best Craftsman of France in Ice Cream 2000, World Pastry Champion, and Olivier Ménard, pastry chef emeritus certified by Pierre Hermé, at Harrods in London and for the Holder group, have joined forces to create Une Glace à Paris. Whilst you may be familiar with the exquisite pleasure of an ice cream on a hot summer’s day, you may not be aware that ice pastries can be eaten all year round. A new trend, new habit, new indulgence, the marriage of flavours, the play on texture, all flavours expertly crafted; bold, intense, delicate, making up an infinite variety of fresh fragrances that will elegantly round off your meal. Parfaits, nougatines, vacherins, Norwegian omelettes all keep company with ice creams and sorbets, offering up a thousand flavours. The gourmet past meets the bravado of modern creation and know-how. Find their sister boutique in the Montmartre area, 44 rue des Abbesses. 75018 Paris.