FRIGEXQUIS ZAE

Marc Labrousse and Patrick Sel Audoux have not abandoned recipes and tastes of yesteryear, while meeting stringent quality requirements. The salted butter caramel and the honey pine nut ice cream (obtained by traditional methods through the addition of milk, sugar, honey from the region and fresh cream) regularly win the votes of gourmets while the iced nougat or the litchi ice cream charm the most delicate palates.