2023-07-09 11:00:00
Like sunny terraces, salads, sandwiches and cocktails, ice creams and sorbets are the stars of the season. What product other than ice cream flourishes so much once summer comes? Each year, ice cream makers and chefs rack their brains to renew themselves.
Elaborate sticks and frosted fruits have notably landed in recent seasons. What about the summer moment that begins? Point listed the five trends of the moment.
The comeback of the ice cream sundae
The last of the chic! Yes, the good old sundae of ice cream invites itself on the most beautiful tables of the capital. Especially on the side of All-Paris, the elegant brasserie located on the roof of the Cheval Blanc hotel. In the Garden, the place’s summer table, two recipes on the menu (€22), one of which invites ciflorette strawberries and wild strawberries, strawberry jam, shortbread, strawberry sorbet, ice cream with fermented farmhouse milk and vanilla whipped cream . At the top of the Champs-Élysées, at the restaurant Le Drugstorefive ice cream sundaes (€16) are available in an XXL version, with 10 scoops (€38).
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The haute couture granita
Who has not tasted one day one of these fluo-coloured frozen drinks, sold by the liter in more or less recommendable stands? True to its summer job, this year the granita is in its gala outfit, with taste and texture. This is the case with Alain Ducasse. After chocolate and coffee, the emblematic chef took it into his head to work with ice cream.
READ ALSOAlain Ducasse: “We are merchants of ephemeral happiness” In addition to his creations in seasonal rotation, he offers a really addictive almond granita, prepared with barley paste and Sicilian almonds (€6.50 a jar). Same thing for Jade Genin, daughter of the famous chocolatier Jacques Genin, also a cocoa fondue. In her boutique at the Opéra, she makes ultra-fresh seasonal creations (€7-8): mara des bois strawberry, mango and pistachio granitas.
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The scholarly agreements
When glacier almost rhymes with sorcerer’s apprentice. Oyster ice cream or vegetable sorbets are not new, but this year again, the cursors are pushed to the maximum. At the house of Glazed, as part of a Greek collection, we imagined an “Olives & Choc” ice cream (€3.50 a scoop, €13.90 for a 490 ml jar), the title of which leaves little room for mystery . On the palate: an explosive and delicious marriage of 65% dark chocolate from Ecuador and a lightly salted Kalamata olive paste.
Hellenic flavors are also present at Reÿs, open since last summer, with Cretan tsatsiki ice cream: Greek yoghurt, cucumber, mint, olive oil, lemon and garlic (€4 for a scoop, €15 for a 320 ml jar). Finally at Girottian ice cream parlor launched in 2022 by actor Terence Hill, the red bean and pear-gorgonzola ice cream (€3.50 a scoop) plays the original.
Twisted ice cream
Whatever the form, as long as it’s cool! And frozen creations to land in new attire. At the house of Cookidictionthe frozen popky, just launched, combines on a cookie-based stick, ice cream, caramel insert and chocolate coating of your choice (€5.90).
The JJ Hings Ice Cream, which is less than two months old, offers its “Float”, two scoops of ice cream washed down with a sparkling rhubarb and elderflower soda.
The collaborations
Lionel Chauvin knows a thing or two about ice cream. Not surprising, he is the grandson of Raymond Berthillon, founder of the legendary house of the same name, in which he worked for years. Before launching his own brand, Enzo & Lily. In his workshop, he gives free rein to his creativity (chocolate-beer sorbet, yoghurt-yuzu ice cream and more than 150 other flavors) and multiplies gourmet collaborations. You absolutely have to taste its ice creams made in collaboration with Jugetsudo, a Japanese tea house, especially the matcha one (€7 for a 200 ml jar), which perfectly recreates the bitterness and the very particular taste of the famous beverage.
Finally, at Belteda Lebanese ice cream parlor opened last summer, we have just launched a collaboration with Kissproof, a bar in Belleville: sorbets and ice creams intoxicated with cocktails, like the “Jardin à Beyrouth” (€8) where the strawberry and rose water scoops are dipped in a mix of arrack-infused vodka and fennel bitters.
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