The best ice cream shops Bordeaux

The Ô Sorbet d'Amour ice cream parlour is an institution that was founded in 1935 on the Arcachon basin, in Moulleau. Today, there are a good number of pretty shops in the region in the colour of acid orange with the first emblematic shop of the brand still on the promenade of the Moulleau pier. The brand has developed in Arcachon, Andernos, Cap-Ferret, Lacanau, La Teste-de-Buch, Toulouse, Braga in Portugal and of course in Bordeaux, 2 cours de l'intendance next to the Grand Hotel. A wind of modernity blew on the sign of this artisan ice cream maker with the development of the brand Ô Sorbet d'Amour in franchise. The gourmet recipes are still made in the traditional way; the milk is supplied by the last farm in the Arcachon basin, then transformed in a traditional way with fruit and high quality ingredients in the laboratory in La Teste. The sorbets (about thirty) with a thousand and one flavours are very original, you can't resist sauternes grape, kalamansi or strawberries and piquillos, you can enjoy ice creams (about 60 flavours, some of them alcoholic), or the famous Pinasse and its scoops of ice cream for 15 people, the emblematic dessert of the ice cream maker Ô Sorbet d'Amour.

This ice cream parlour/tea room, opened by Anthony Porée, has a friendly, slightly baroque decor. The ice creams and sorbets are handcrafted from fresh fruit, regional whole milk and Valrhona chocolate by Terre Adélice's Master Glaciers. Choose from 80 flavors, 60 of them organic, incredible, authentic and original: foie gras, madeleine, speculoos, tiramisu, rice pudding, honey/violet, prunes/armagnac, and more. You can also enjoy a home-made organic waffle inside the store or on the terrace.

Behind these two feminine first names, Henriette & Olga, borrowed from their grandmothers, are two friends: Dimitri, a pastry chef by training, and Christophe, a salesman. The two boys have a passion for gourmet food, based on values such as authenticity, know-how and conviviality. They select only local products to produce pastries, verrines, 580 ml pots with a choice of flavors in the sorbet and ice-cream categories, and even ice-cream sandwiches combining vanilla, cookie and caramel, or mango, passion fruit and Sichuan pepper. The decor is warm and sunny.

Simon Rousseau has been passionate about cooking since childhood. Inspired by Thai techniques, he offers "à la plancha" ice creams, made from a homemade milk base using natural, local and, if possible, sustainable or organic products: milk, agave syrup, seasonal fruit... These delicious frosted creations can be found at numerous events around Bordeaux: if you get the chance, don't miss out on the rolled ice creams, unless you'd rather try a milk-free eskimo or a granita!

Chocolate addicts will be seduced by this boutique opened by two gourmands, Ophélia and Alice. This ice cream parlour stands out from the rest by celebrating chocolate in all its flavours (dark, white, milk, ruby...) and forms (ice creams, sorbets, mousses, tablettes...), but above all thanks to its vegan range of ice creams, pastries and viennoiseries. You can't resist a crêpe topped with homemade spread and vegan whipped cream. Waffles are also available in a savoury version (vegetables, tofu and feta-style "fauxmage").

Benoît and Domitille spent a few years at Ô Sorbet d'Amour in Arcachon before creating Benetille, a contraction of their two first names. Their production is 100% traditional: the ice creams are made with organic milk produced in the Dordogne, the sorbets are made with fresh products, the cones with or without gluten are made on the spot. The two ice-cream makers give free rein to their inspirations to put colourful and appetizing treats in the bins. One of their best-sellers is a vanilla ice cream with salted butter and caramelized almonds.

Fanny and Simon, better known as Fernand and Paulette, had the idea of importing to Bordeaux a granita recipe discovered in Asia. On board their three-wheeler, they make a crushed ice cream, grated from a block of raw ice to which they add an organic syrup from Meneau, which gives a great granita. They also make homemade fruity eskimos, respecting the seasonality of the fruits, collected from small producers in the region. For the adults, ice creams with Ricard, Spritz or the inevitable Mojito..

The Loco Polo comes straight from Spain. In a latino atmosphere, we discover frozen sticks not quite like the others. They are vegan, natural and not very sweet, so they are suitable for everyone, even people with dietary restrictions such as diabetes. Another originality: their double texture. The cheesecake stick, for example, is a milk ice cream with a runny raspberry heart. Those with a sweet tooth can even dip their ice cream in white, dark or milk chocolate and add toppings..