The Bao Profiterole at Petit Bao
In the sunny delights of the new spring-summer menu by Bao Family, a little bomb of happiness melts hearts at Petit Bao: the Bao Profiterole. Imagine a crispy, golden sourdough bao that hides in its heart a delicately jasmine tea-flavored vanilla ice cream ball. It's like a frosty hug on a summer afternoon, all drizzled with warm, melting chocolate for a decadent and irresistibly chocolatey touch. It's floral, it's fresh, it's wildly indulgent. Perfect to savor with someone special… or to keep 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 to melt with delight with a frozen collaboration that's 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 frozen collection. Available at all Parisian Café Kitsunés, this selection of ice creams and sorbets beautifully blends the iconic flavors of both brands: matcha, chocolate, cold brew, vanilla, sesame, and raspberry sorbet. A whirlwind of freshness, sweetness, and intensity, perfect for savoring all summer long.
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Café Kitsune x Folderol
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Jade Genin's Vegetable Granitas
Summer just wouldn’t be summer without the snowy granitas from Jade Genin, a true icy delight that blends Japanese inspirations from kakigori with Korean treats in a bingsu style. Staying true to her craftsmanship standards, the chef returns this year with an explosion of freshness and flavors, freshly shredded, without syrup, artificial flavors, or white sugar. Raspberry with lemon meringue, mango and passion fruit, rich chocolate mousse, Bronte pistachio, and Tahitian vanilla… And surprise: two new unexpected creations are joining the menu this year, one with cucumber and the other with pepper. A frosty whirlwind, playful and refined, to savor 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 shaping up to be deliciously surprising with a frozen creation that's both spicy and sweet: the fresh green pepper ice cream, crafted by the talented chef Pierre Siew. It’s a hot and icy bite at the same time, balancing creamy freshness and spicy warmth. The pepper, grown in Penja (Cameroon) and picked before maturity, is carefully infused into milk, revealing beautifully rare aromas: herbaceous, almost floral notes, enhanced by a peppery caress that tingles just right. A daring, intense, and elegant dessert. In short, a true flavor journey that awakens the taste buds and warms up the summer with softness.
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Table Penja
2, rue Sédillot – 7th
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The Sunrice by Blend and Nicolas Paciello
This summer, Blend and pastry chef Nicolas Paciello are bringing us a little gem of sweetness at the crossroads of worlds (pastry chefs): the Sunrice. A mischievous fusion of the comforting rice pudding and the nostalgic freshness of a sundae, this dessert melts hearts and taste buds. It all starts with a creamy base of almond rice pudding, caressed by an almond milk ice cream (yes, again) and muscovado sugar, with a deeply caramelized and gently enchanting flavor. To top it all off like a golden rain: some caramelized almond bits that crunch under your teeth.
©GeraldineMartens
Blend x Nicolas Paciello
Coming soon to Blend shops
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Michalak's Strawberry Tart
As is tradition, for the summer season, Christophe Michalak is overflowing with creativity to offer us frozen delights featuring our favorite desserts that we adore. Raspberry/Lychee Pavlova, Praline Chocolate Tart, Vanilla/Pecan Millefeuille, and Pistachio Praline Rocher. But we must admit that our two favorites undoubtedly go to the Strawberry Tart — made with a delightful blend of...
strawberry ice cream, with a strawberry coulis and a delicious crumble — and the hazelnut Paris-Brest (praline hazelnut ice cream, hazelnut confit, and caramelized hazelnuts).See this post on Instagram
Christophe Michalak
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Pistachio sorbet from Amorino
The specialist of the flower-shaped cone is offering us this summer two new proposals, and let me tell you, we are excited!
We are pampered in the editorial team! On one hand, there's an incredible pear-hibiscus sorbet, super refreshing, that also comes as a macaron. On the other hand, a pistachio sorbet that's simply exceptional. It's so creamy that you'd be ready to swear it was a ice cream and not a sorbet. These little wonders can be found in our shop, served in a tub, in a cone, or you can grab a tub to enjoy again and again at home!
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Amorino
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