Une Glace à Paris

The story

Ryon and Ménard have been making ice cream together since 2015. Everything is produced on site from milk, cream and eggs, along with carefully chosen vanillas, chocolates, coffees, pralines and fruit. Flavours change with the seasons and pair unusual tastes and textures. Recent scoops have included smoked Mexican vanilla, Egyptian coffee, pistachio with orange blossom, matcha and pear, while a Parisian caramel keeps regulars coming back. Ice cream comes in cones, small pots or half-litre tubs to take home. The frozen pastries are the other draw: parfaits, nougatines, vacherins and baked Alaskas, sold as individual portions or as larger cakes to share. They are made to be eaten year-round, combining the pleasure of a cake with the lightness of ice cream.