Practical information
Address: 31 rue Saint-Louis en l’Ile, 75004
Nearest transport: Pont Marie (7)
Hours: Closed Monday, Closed Tuesday
Telephone: 01 43 54 31 61
Website
View a map of all of our ice cream shops here.
Reviews of interest
- Gilles Pudlowski (2012) “Il y avait moins de monde [en hiver], pas de queue, le service souriait. Et le joli et récent salon de bouche qui permet de prendre ses aises était quasi vide. Bref, c’est le moment de redécouvrir le plus célèbre, quoique finalement le moins connu des glaciers de Paris (il ferme toujours l’été!), au coeur de l’île Saint-Louis.”
- Barbra Austin (2010) “The one and only, incontournable, classic…”
- Dorie Greenspan (2008) “No one knows how Berthillon does it (and they’re not telling), but they make ice cream with the deepest, truest flavors ever churned.”
- Clotilde Dusoulier (2008) Recommended in Clotilde’s Edible Adventures in Paris
.
- David Lebovitz (2007) “This most-famous of all Parisian glaciers makes what many consider the best ice cream in the world.”
Our best efforts were made to ensure that information provided was accurate at time of publication. Have a correction or update? Send it here.
One Response to Berthillon
Leave a Reply
Upcoming Food Tours
Yes, SO delicious! There’s almost (almost!) a hesitation to go there because it seems cliché to say Berthillon has good ice cream. But it is really that lip-smacking good – the place is an institution for a reason! I’ll leave the omnipresent Amorinos to the amateurs and take Berthillon any day. While the fruit flavors are refreshing (they have a sorbet-ish texture), I much prefer the creamy goodness of the true ice creams. And as many other flavors tempt me (last week, the salesgirl strongly recommended the “caramel au carambar”), I cannot resist the caramel au beurre salé, a flavor that is now in vogue among plenty of yuppy American ice cream shops (e.g., Bi-Rite Creamery in San Francisco, Sweet Rose Creamery in Santa Monica), but that I first learned of and tried at Berthillon. Your marginal enjoyment of each bite of ice cream is sustained by the fact that each “scoop” (melon ball, really, by American standards) is preciously small.
Incidentally, hailing from Los Angeles, home of Pinkberry, I will say publicly here first that Mÿberry (25 r. Vielle du Temple, 75004) is one of the best approximations of Pinkberry that I’ve tasted. And I’ve sampled quite a few of natural yogurt places christened “[insert name here]-berry.”