Our ice creams

Our ice cream owes its quality to milk from Normandy cows (thanks to the rain) and fresh eggs cracked by us.
The fat in the milk and cream does not make the ice cream heavy, as its creaminess comes from the balance of its ingredients.
We have refined our recipes over the years and make most of the ingredients ourselves: coffee extract, nougatine, caramel, praline with walnuts, hazelnuts or almonds, candied orange, grapefruit and bergamot peel.

Our ice cream is pasteurized at 84°C to ensure optimal quality and safety.

OUR MUST-HAVES:

Homemade mocha coffee
Cappuccino (coffee with chocolate sprinkles)
Caramel cooked in a copper pot
Crème Brûlée (Tahitensis vanilla and caramel chips)
Crousti-Vanille (Madagascar vanilla ice cream, almonds, roasted hazelnuts coated in milk chocolate)
Marron Glacé with pieces
Martinique (Madagascar Planifolia vanilla, candied orange peel and juice, chocolate flakes, and rum)
Mint-Chocolate (mint leaves and chocolate shavings)
Coconut 
Nougat with pistachios and crunchy nougat pieces
Coffee Parfait (egg yolks cooked in a coffee bean infusion mixed with whipped cream)
Pistachio with chunks
Plombière (angelica liqueur, candied pineapple)
Almond praline with nougatine chips
Hazelnut praline
Quiberon or salted butter caramel on homemade candied milk
Licorice with chunks
Rum raisins (with Madagascar Planifolia vanilla and Chilean raisins)
Lemon sabayon (with Menton lemons)
Tiramisu (marbled with vanilla ice cream and biscuits soaked in coffee extract, rum, and cocoa powder)
Madagascarvanilla flakes with chocolate flakes
Madagascar Planifoliavanilla pods
Plain farmyogurt

OUR SEASONAL EMPLOYEES:

Sri Lankan cinnamon sticks
Nut’Olé (hazelnuts and milk chocolate)
Gingerbread