The Glacier that will melt your heart this summer in Paris

These chocolate candies are the perfect appetizers before you discover the surprising creations at La Glacerie. Bite into the chocolate shell and savour a heart of ice or sorbet with praline or an ultra-smooth fruity coulis. We’ll go on with the tasting…

Blackcurrants from Burgundy, Montelimar Nougat, white Cheese from Brittany, Ardèche chestnuts... La Glacerie offers a range of some 35 flavours all year round, as well as flavours that change with the seasons. Made in Lille, the mix is blended by hand which gives the ice cream its deliciously light texture.

Davis Wesmaël is as much about presentation as he is about the taste – we eat with our eyes first! With these tubes, he envisaged ice cream that can be easily sliced straight from the freezer. Ideal for nibble sized portions or for elegant desserts served with fresh fruit, cookies and biscuits.

Halfway between an icy bombe and a crispy pavlova, these domed desserts, are where ice cream mingles with meringue. The two textures complement each other perfectly. Taste either a single, double or triple flavoured delight – the flavour combinations are mouth-wateringly delectable.

Originally from the north of France, David Wesmaël, Meilleur Ouvrier de France (indicating the best of the best in his arena) since 2004, established a shop in Lille before opening the one in Paris last June. His creations may now be enjoyed in the heart of the Marais district, opposite BHV department store.

As beautiful as it tastes! This is what everyone says when they discover these ice cream pies. A contrast of three flavoursome blends of ice cream or sorbet coupled with fresh fruit, delicious coulis and crunchy shreds of meringue or shortbread... A truly special and utterly delicious iced dessert.

In the ice cream cabinet there is an astounding array of gourmet flavours the like of which you just don’t see anywhere else. Fancy an ice cream made with pistachios from Sicily and a confit of blackcurrants from Burgundy plus spicy speculoos praline, coated with a rich milk chocolate? Or Vanilla ice cream with beans from the Comoros islands and a confit of lemons from sunny Menton, salted caramel, almond praline, coated with toasted almonds… wrapped in a coating of almond milk and toasted almonds? The choice is amazing – almost impossible to pick just one!