Une Glace à Paris

The story of Une Glace à Paris began with the meeting of two complementary talents, two skilled pastry chef friends, two lovers of ice cream! Emmanuel Ryon – Meilleur Ouvrier de France for ice cream and World Pastry Champion – and Olivier Ménard worked for some of the world’s leading establishments before realising their dream of opening a real ice cream pastry shop in Paris.

They have two simple but elegant shops, one in the heart of the Marais, very close to
BHV, and the other in Montmartre. They make top-quality ice cream and frozen desserts using choice ingredients blending one-of-a-kind flavours and textures.

Treats such as parfaits, nougatines, meringue vacherins and baked Alaska will delight you after a good meal with friends. Besides these frozen desserts, there is ice cream and sorbet in numerous flavours, including delicious vanilla that Emmanuel Ryon sources from all over the world, or cocoa in various flavours depending on its geographical origin. Coffee and hazelnut are also among the delectable flavours.

The focus on seasonal produce shows off the chefs’ creativity, surprising your palate with flavours including chestnut, pumpkin, mirabelle plum or wild Colombian pollen. The secret of their success: top-quality milk, cream and eggs, all prepared on-site in the shops where the pastry machines hum, whirr and sing.

Whether in a cone or cup, to eat in or to go, this ice cream and sorbet is always fresh and light, bold and refined.