The best ice cream shops Paris 4th 75004

Rich of a family history, sketched a little more than 60 years ago by Raymond Berthillon (deceased in 2014), the famous Maison Berthillon is an ice cream parlour and tea room on rue Saint-Louis-en-l'Ile. The work, now done by the new generation, gives birth to creations that are a marvel of flavors and balance. Note: the Berthillon house makes a point of using natural products (milk, fresh cream, eggs, fruits...). It remains one of the best places in Paris to appreciate artisanal know-how.

The old without additives, unique in Paris. This Italian glacier that works only with noble and natural products, for both sorbets and ice. Many perfumes (up to 36 in full season), some of which are exclusive (Danao, Ali Baba, caïpiroska, cheese cake, pop corn, lemon pie, Paris-brest, etc.) and permanent creations, presented in pot, corole on a cone like flower or in 1/2 litre and litre (9,50 € and 18 €). Each store has its production unit which allows for the freshness of the products and the ice preparation on the spot. The pink and purple shop makes a big acidulous candy think. The staff were friendly.

What a team! Emmanuel Ryon, Meilleur Ouvrier de France Glacier 2000 and World Pastry Champion, teamed up with his friend Olivier Ménard, a pastry chef with Pierre Hermé and Harrods in London, to open this enchanting place. Some fifteen flavors of ice cream and as many sorbets, including daring combinations, are on offer, as well as more pastry-like treats (parfaits, nougatines, vacherins, Norwegian omelettes).

Lovers of gelati - Italian-style ice cream - have a top-of-the-range spot in the marsh: with Pozzetto, welcome to this palace of natural ice creams; here, they are made to the highest standards, with fresh milk and top-quality seasonal fruit. The flavors, even the simplest ones, have a very special, absolutely incredible taste, with a special mention for the chantilly. And since the more points of sale, the better, the brand is now offering its wonders in another shop on rue Vieille-du-Temple.

We know that Americans are big consumers of ice cream, but to make this pleasure less caloric, they invented 0% frozen yogurt. It is this ice cream that has made Yogurt Factory a success. Frozen yogurt can be eaten on its own or with toppings that personalize it, i.e. fresh fruit, coulis, Kinder Bueno, Kit Kat, etc. This is a little less light, but it works well. The flavours change regularly and the smoothies are named after mythical couples, such as Bonnie & Clyde, made with strawberries and bananas, or Romeo & Juliet, made with blackberries and mangoes. Other treats include milkshakes and waffles.

What a reference, and what a house: La Glacerie is, as its name suggests, an establishment offering frozen marvels, but not just any marvels! Because here, beyond the excellence of the creations and flavors, it's also the presentation that's likely to confuse you - positively. For example, there are ice cream entremets for one person and ice creams for several to cut up. Seasonal, travel-friendly, authentic or, for example, exclusive: the flavors are categorized in a way that says it all.