Balade sur l’île de Berthillon

 Yesterday the temp hit 92 in Paris

After the pool 🏊 & the marché 🍒 I came home completely wiped🥵

Glace, Ice Cream Lines, Carnaval Tropical, Jacques-Henri Lartigue

When it's hot you want ice cream

Especially on a Sunday. The pink one is peche lavande by the way

I'm back at Une Glace À Paris

Has every Parisian read my post? The line has grown out the door.

They put a flavors board up outside! Bigger type please + pictures?

The cones are lined up inside. They are 'fait maison' and 2€ extra FYI.

When I leave the line has grown exponentially.

There were ice cream lines all over Paris.

Berthillon owns Ile Saint Louis.

I make a nice Greek yogurt ice cream. Hmmm...

Pozzetto 2 Gelato opened a new shop on rue Vieille du Temple around the corner from rue du roi de Sicile Pozetta 1.

You can get lunch too.

Other lines were forming in the Marais.

It was le Carnval Tropical on Sunday

You could not cross the street. Fortunately there was ice cream available on both sides.

An orderly ice cream line showed up in Maison Europenne de la Photographie

The Jacques-Henri Lartigue exhibit is a Summer Don't-Miss

Romantic Summery photos transport you to another era...

5/7 rue de Fourcy - 75004 Metro:Pont Marie

I almost forgot to shoot my ice cream - melon, Matcha, Vanille du Mexique.

I was thinking I could be ice creamed out for a while, but tomorrow there's a tasting of crème Chantilly. What goes better than a dip or two?
And temperatures are rising exponentially.

Une Glace à Paris

June-July is prime ice cream time

Can one ever have too much ice cream?

I for one, believe in ice cream all-year round.

At last there's a fabulous new ice cream boutique that feels as I do.
They have been open just 1 week.

Une Glace à Paris

15, rue Sainte-Croix-de-la-Bretonnerie 75004

Métro: Hôtel de Ville

Open Monday-Sunday 10 - 23h

In the Marais

RUN, do not walk to No# 15 rue Sainte-Croix de la Bretonnerie

Preferably in your Bensimons

Like my partner-in-crime, visiting New Yorkaise Stephanie R.

Chef Emmanuel Ryon, Meilleur Oivrier de France(MOF), formerly of Café Pouchkine is the magician-in-residence.

His boutique is 'sobre', a word meaning quiet elegance when the French use it.

Still we were all madly drunk with Chef Ryon's divine ice creams no matter the elegant decor.

A rapt, captive audience, we waited our turn, salivating. Miam miam

We plum forgot to study the menu, so caught up in the massive decision-making process.

And we totally missed the wonderful deal of a threesome of different Vanillas or chocolates going for a song. By the way, the shop is generous with tastes. I asked for a vanilla taste and was offered all 3! This is unheard of in Paris.

Later we dropped our spoons when we saw 5-flavors banquettes (boats) come sailing by.

Not that we didn't love our double dips of Griotte (cherry) + Matcha for Stephanie, and smoked pistachio with a touch of orange + Medovic (a Russian flavor with honey cake flakes) for me.

Granted we wished we'd gone all the way with the barquettes. A la prochaine!

Une Glace à Paris is a glorious experience you mustn't miss if you love ice cream. It's absolutely the BEST I've tasted here = Heavenly.
PS Please say Paris Breakfasts sent me!!

Chef Ryon introduced himself. He will soon have fabulous ice cream gateaux.
I've been painting ice cream non-stop since Thursday - a distraction to keep from running back for a glace for breakfast.
*If you'd like an ice cream watercolor + the shop's card, subscribe to the monthly PARIS SKETCH LETTERS.
It's the next best thing to being here.

Cup or Cone? Cow or Sheep?

Baaaaa

Have you tasted sheep's (brebis) milk ice cream?

Solli and I lapped it up at the Salon de l'Agricuture - it's less sugary and richer tasting.

When I saw the brand new epicerie Maison Plisson was going to feature sheep's milk ice cream I ran over last Saturday.
La glace au lait de brebis de Philippe Faur. Ce maître artisan glacier ariégeois a conçu plus de 120 parfums depuis 1998, dont une surprenante gamme salée et cette crème glacée 100 % lait de brebis de l'Aveyron.
So excited.

93, Bd. Beaumarchaise 75003

The words GLACES jumped out at me!
I ran downstairs salivating, dreaming of a cone.
Mais non. Just boxes in a freezer. No fun :(

On Tuesday I had a 10:00 am appointment in my old turf Belleville. Naturally I passed by the wonderful La Patisserie de l'Eglise. Their ice cream counter was out! I hesitated...but can one really eat ice cream this early in the morning?

Those long-standing members of I.C.A. (Ice Cream Anonymous) have rules about not indulging early in the morning sadly.Next time.
10, rue du Jourdain 75020

Last Friday was a national holiday in France. Solli and I went to the Foire de Paris at Porte de Versailles to check out the gastronomic area. Here Solli asks the producteur a million questions,
"Is it BIO?"

Her favorite organic macaron makers, Macarons de Réau, were at the foire. Not only do they make macarons the old-fashioned way and they are as pure as driven snow or Solli wouldn't be eating them.

They also make fabulous ice cream (from a recipe by an MOF chef friend of theirs. Then they created the
recipe for macglace on their own) laced with macarons in every delicious flavor like cookies and cream - MacGlace!

Their flavors:

Sorbet mangue macarons, Menthe poivré,
Sorbet pomme verte, macarons caramel à la fleur de sel de Guérande, Rhum agricole Clément et ses morceaux de macarons,
Grand Marnier et ses morceaux de macarons.

The owner insisted we taste it on the house!

I am fascinated by the variety of cone shapes you see in France.

According to pastry expert Caroline Mignot in her book, My Sweet Paris we might not be getting the true taste of ice cream if we eat it in a cone. Who knew?

Caroline's book has become my go-to bible on Paris pastry info. Her taste buds are highly refined in my opinion and I like that she makes specific suggestions for each patisserie. You become more adventurous no?

Yesterday I was walking along rue de Sevres, minding my own business when I stopped dead in my tracks by Maison du Chocolat's ice cream counter outside. It was gloomy, overcast, a bit chilly. Absolutely no reason to have a sun umbrella up. Still it's never too chilly for ice cream for some of us members of I.C.A. And it was afternoon so OK to indulge.

My old favorite flavor at La Maison is their salted caramel.

A cup or a cone, that is the question.
Whether 'tis better to do as Caroline recommends? 
Normally I always get a cone.

A cup it was and hence forth will be in the future. I must become more serious about my ice cream-eating. I will be painting ice cream in the future sans cone FYI.
By the way did you know there are ice cream recipes in Jill Colonna's new TeaTime in Paris book? And you don't need a machine to make her Rose ice cream. If you're in Paris next Wednesday afternoon, 20th of May, please come to the booksigning/teaparty at Treize for Jill. More info here.
I hope to see you there.
I wonder if there will be any sheep's ice cream...hmmm