Une Glace à Paris

The  ice creams and sorbets here are made fresh, on-site, each day from quality ingredients, and they’re some of the best in Paris. That’s no surprise given that Emmanuel Ryon is a Meilleur Ouvrier de France (MOF) glacier, a title that indicates outstanding achievement in an artisanal trade. There are creative surprises like blackcurrant with cinnamon and mint, the shockingly good carrot with orange and ginger sorbet, or Medovick, a flavor inspired by the Russian buckwheat cake sweetened with honey and Ryon’s background as the chef pâtissier at Café Pouchkine. Vanilla here isn’t boring and comes in three varieties, as does the chocolate, and both classics are available in ice cream flights. It’s a glace to rival Berthillon and, unlike Berthillon, it stays open late on the weekends and in August when you need it most.

Glaces Glazed

Glazed started out as an ice cream delivery service and food truck and, thankfully, have finally branched out into their own retail space in Pigalle. Cheeky names like “Pussy Griottes” (sour cherry with bits of cassis), “Cococaine” (coconut with pomelo) or “Black Sugar Sex Magic” (chocolate with wasabi and ginger) make it clear that this isn’t your average ice cream shop. A seemingly basic flavor like raspberry sorbet is laced with sumac, while peach is paired with miso. Not all the experimentation pays off though, as the texture is sometimes a little off, but it’s nice to find an ice cream shop with personality.

— Catherine Down, September 2015