With the thermometer showing 39 degrees this week, Paris is suffocating, and with it its inhabitants, in desperate search of coolness.
Fortunately, the capital has no shortage of resources to combat the heatwave, and its ice cream parlors are once again showcasing their creativity with unexpected flavors and surprising textures. Here's a selection of must-visit spots to stay cool this summer.
On the Avenue George-V side, the newly awarded Palace-classified Bvlgari Hotel evokes the sunny atmosphere of summer in Italy. Michelin-starred chef Niko Romito has created a decidedly nostalgic ice cream cart, featuring comforting flavors like chocolate, pistachio, hazelnut, raspberry, and lemon-basil, alongside cooler sorbets and granitas, paying homage to Sicilian tradition.
At Fruttini, the concept is as simple as it is effective: one fruit, one ice cream. Marie-Laure Pollet and Olivia Berdah are restoring the frozen fruit to its former glory, crafting ice cream from the fruit's own flesh, which they then reinsert into its original shell. Passion fruit, pineapple, banana, lemon, or coconut: the result is as beautiful as it is delicious, and particularly photogenic.
More experimental, Fumo gave itself 96 days to explore a subtly savory approach to frozen desserts. Here, cold meets seasoning, giving rise to daring creations like burnt rice with Nyons olive oil or a pickle with wasabi seeds. This offering is for the curious, ready to discover ice cream from a completely different perspective.
In Paris, some establishments prioritize charm over experimentation. This is the case with Girotti, the family-run ice cream parlor in the famous Terence Hill, whose retro-kitsch decor has lost none of its authenticity. There, you'll find unexpected flavors like tomato or pear-gorgonzola, alongside tried-and-true favorites such as Bronte pistachio and chocolate sorbet.
Pierre Hermé, for his part, transposes all the art of pastry into his summer ice cream menu. Fruity, vibrant, and sometimes surprising combinations follow one another, for a selection as indulgent as the creations that have made the chef's reputation.
Pierre Marcolini shares this exacting standard, setting its sights on Japan with unique flavors like hazelnut-miso, black sesame, and mango-yuzu, while still offering classic favorites like vanilla, pistachio, raspberry, and premium chocolates. The on-site churning process, carried out fresh in the shop, makes all the difference and guarantees unparalleled freshness.
Finally, for those who love a twist on classic pastries, Sain is a must-try. This artisanal bakery offers an iced version of the pain au chocolat, which can be enjoyed either in a soft brioche or directly in the pastry itself. A creation as unusual as it is comforting, perfect for concluding this selection dedicated to freshness and indulgence.
