The best ice cream shops Franche-Comté

Right next to the emblematic Dijon owl, the Simone et Maurice ice cream parlour offers a warm welcome for a refreshing break. Now a must-visit ice cream shop, Simone et Maurice offers 0% added flavors and 0% colorants. The menu of subtle, original flavors varies with the seasons and the imagination of founder Anne-Claire Guinard. Try the ever-popular raspberry-red bell pepper (BBQ), the indestructible vanilla, or let yourself be tempted by the 100% Côte-d'Or flavors: Flavigny aniseed, blackcurrant and, of course, gingerbread.

L'Amour est dans le lait is a range of ice creams and sorbets made directly on the farm. In 500 ml or 1 liter pots, you can order local flavors such as Cerise crème fraîche and ratafia de Jussy, or any of the 30 available. All you have to do is pick them up at the farm, and see the 150 cows (280, if you count the youngest ones!) that produce the good milk that makes these delicacies. Note that L'Amour est dans le lait is also present on markets in the Yonne, and in many sales outlets in the region.

For many years now, Francis Patrat has been delighting his customers with his sweet treats: very gourmet pastries, fine and tasty chocolates, and artisanal ice creams on the menu of this pretty pastry-chocolate shop located in the Grande Rue of Sens, a few steps from the banks of the Yonne. Also noteworthy: a catering service for your receptions with friends or family, and an online store that allows you to order, even from a distance. A beautiful address.

You're not dreaming, you're at the heart of all the delights! Jean-Marc Bernigaud, master chocolate maker and confectioner, unveils his most gourmet creations such as the "Carrés du Baron", delicious soft caramel sweets made with hazelnuts, orange and marzipan. Many specialities from the Morvan will delight your taste buds! Pastries, ice-creams and sweets are as many sweet whims to satisfy. An excellent address.

This beautiful pastry from the historic centre, located opposite the Halles, is held by Sébastien and Laurence Pawly. Sébastien in the kitchen with his talent, Laurence in shop, with his kindness. Pastries, chocolates, small ovens, pastries and catering. Small cakes align: Denfert-Raspberry or Strawberry made from almond biscuit, fruit and fruit foam, les with various perfumes, the Paris-montbéliard, on behalf of the new TGV TGV station, a marriage between the Holy spirit and the Paris-Brest. Side chocolates a beautiful collection, including the bellecomtoises of cute little chocolate, black or milk, filled filled filled and the montbéliardises of small chocolate bites stamped with the monuments of the city. 

Pastry chef, chocolate maker and ice-cream maker Nicolas Cantali, who took over this historic pastry shop in Semur in 2018, has been perfectly adopted by the regular customers of the place. It must be said that he comes from Semur and that his training led him from the Bernard Loiseau hotel school to this parent company, after which he practiced pastry for nearly ten years. All that remains is for him to express this talent that he puts into his pastry creations, balanced and tasty, from the classics to the most original, such as this sweetened salted Christmas log that combines foie gras mousse and fig compote on a speculo honey base. The dome chocolate dessert caramel heart meringue on shortbread is very good. Nicolas perpetuates the secret recipe of Granit Rose de l'Auxois, a biscuit with almonds coated in orange chocolate with hazelnut chips and candied cherries in the heart. In summer, it is Nicolas' ice creams that you should treat yourself to and, throughout the year, it is his range of chocolates that you should discover. Chocolate carving is also one of your chocolate maker's passions, he makes subjects every season; in spring, there were men's and women's shoes that we don't even dare to eat!

Thomas Bouvart is a pastry chef and chocolatier from Normandy and Burgundy by training. After having experimented with great houses (Ladurée, Daniel Boulud...), he returned to Burgundy. To the timeless classics are added his creations, such as the divine Pinacolada, an almond and coconut biscuit, lime mousse and candied pineapple. In summer, the small terrace is always busy from breakfast to dinner: savoury tarts, daily menu. Parul, his wife, brings the sweetness of India.

His 80 Montbéliardes graze above the lake of Chalain. But Alex the farmer wanted to diversify into a rather confidential niche. He became an ice cream maker. His greed won out and he "diverts" part of his production to make ice creams and sorbets in the most natural way. You will meet him in his laboratory where he simmers his recipes. 40 flavors today. About twenty fruit sorbets and as many ice creams. Tourists and walkers, you will inevitably find ice cream to your palate.

When Fabien Berteau was voted France's best pastry chef in 2015, he set up his own patisserie in Beaune. A boutique that evolved in 2024 to better showcase his subtle creations. In his chic boutique, he offers pastries with delicate flavors, his specialty remains cheesecake accompanied by seasonal fruits. Pavlova, Saint-Honoré, lemon tart, everything is revisited for our greatest pleasure. The Salon de Thé, Le Garden, is now just opposite the Pâtisserie.