Ice Cream restaurants in Paris
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A
Pozzetto
Urban myth tells us that this gelato maker opened up when a group of friends from northern Italy couldn’t find their favourite ice cream here in Paris so they imported the ingredients to create it from scratch. Flavours – spatula’d, not scooped – include gianduia torinese (hazelnut chocolate from Turin) and zabaione, made from egg yolks, sugar and sweet Marsala wine, along with the more usual peach, pistachio and poire William.
reviewed
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B
Berthillon
Berthillon is to ice cream what Château Lafite Rothschild is to wine. While the fruit flavours (eg cassis) produced by this celebrated glacier (ice-cream maker) are justifiably renowned, the chocolate, coffee, marrons glacés (candied chestnuts), Agenaise (Armagnac and prunes), noisette (hazelnut) and nougat au miel (honey nougat) are even richer. Choose from among 70 flavours.
reviewed
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C
Amorino
Amorino’s homemade ice cream (yogurt, caramel, kiwi, strawberry etc) is good. It has no less than 10 other branches in Paris, including Amorino Luxembourg ([tel] 01 42 22 66 86; 4 rue Vavin, 6e; [metro] Vavin); Amorino Île St-Louis ([tel] 01 44 07 48 08; 47 rue St-Louis en l’Île, 4e; [metro] Pont Marie); and Amorino Cler (42 rue Cler, 6e; [metro] École Militaire).
reviewed
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D
Amorino Île St-Louis
Though not such dedicated lécheurs (lickers) as some, we’re told that Berthillon has serious competition and Amorino’s homemade ice cream (yogurt, caramel, kiwi, strawberry etc) is, in fact, better.
reviewed
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E
Amorino Luxembourg
Though not such dedicated lécheurs (lickers) as some, we’re told that Berthillon has serious competition and Amorino’s homemade ice cream (yogurt, caramel, kiwi, strawberry etc) is, in fact, better.
reviewed
