The Bao Profiterole at Petit Bao
In the sunny delights of the new spring-summer menu from Bao Family, a little happiness bomb melts hearts at Petit Bao: the Bao Profiterole. Imagine a sourdough bao, all golden and crispy, fried to perfection, that hides in its heart a delicately jasmine-scented vanilla ice cream ball. It's like a frozen hug on a summer afternoon, all drenched in a rich, melting chocolate for a decadent and irresistibly chocolatey touch. It's floral, it's fresh, it's wildly indulgent. Enjoy it with someone special… or keep it all to yourself. Either way, you'll be back for more.
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Petit Bao
116, rue Saint Denis – 2e
69, rue du Faubourg Saint-Denis – 10e
10, rue Bréguet – 11e
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The Café Kitsune and Folderol Collaboration
Get ready for your taste buds to melt with delight with a frozen collaboration as chic as it is delicious: Folderol x Café Kitsuné. When artisanal know-how meets French elegance and Japanese precision, it results in an exceptional icy collection. Available at all the Parisian Café Kitsuné locations, this selection of ice creams and sorbets beautifully combines the iconic flavors of both houses: matcha, chocolate, cold brew, vanilla, sesame, and red fruit sorbet. A whirlwind of freshness, sweetness, and intensity to enjoy all summer long.
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Café Kitsune x Folderol
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Jade Genin's Vegetable Granitas
Summer wouldn't really be summer without the snowy granitas from Jade Genin, a true icy delight that mixes Japanese inspirations from kakigori and Korean sweets in a bingsu style. Staying true to her artisan standards, the chef returns this year with an explosion of freshness and flavors, freshly grated, without syrup, flavors, or white sugar. Raspberry and lemon meringue, mango and passion fruit, intense chocolate mousse, Bronte pistachio and Tahitian vanilla… And surprise: two new unexpected creations are added to the menu this year, one with cucumber, the other with bell pepper. A frosty whirlwind, playful and refined, to be savored endlessly.
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Jade Genin
33, Avenue de l'Opéra – 2nd
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Fresh Green Pepper Ice Cream from Table Penja
At Table Penja, summer is looking deliciously surprising with a frozen creation that's bursting with both spice and sweetness: the fresh green pepper ice cream, crafted by the talented chef Pierre Siew. It's a cool and caliente treat that perfectly balances creamy freshness and spicy warmth. The pepper, grown in Penja (Cameroon) and picked before it ripens, is carefully infused into the milk, revealing wonderfully rare aromas: a blend of herbaceous and almost floral notes, accented by a peppery caress that tickles just right. It’s a bold, intense, and elegant dessert. In short, a true taste journey that awakens the taste buds and sets the summer ablaze with sweetness.
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Table Penja
2, rue Sédillot – 7e
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The Sunrice from Blend and Nicolas Paciello
This summer, Blend and pastry chef Nicolas Paciello bring us a little gem of sweetness at the crossroads of worlds (pâtissiers): the Sunrice. A mischievous fusion of the comfort of rice pudding and the refreshing nostalgia of a sundae, this dessert melts hearts and tantalizes taste buds. It all starts with a creamy base of almond rice pudding, gently embraced by a scoop of almond milk ice cream (also) and muscovado sugar, with a deeply caramelized flavor that’s softly dreamy. Topping it all off like a golden shower: caramelized almond shards that crunch delightfully with every bite.
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Blend x Nicolas Paciello
Coming soon to Blend stores
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