LES GLACES DE L'IZARD

Fanny Caubet, Tiffany Paillé, Xavier Vaucelles and Gaël Cazenave are not afraid of a challenge, and have set out to design and manufacture artisanal ice creams. They were trained by a "Meilleur Ouvrier de France Glacier". Their production is based on a circular economy, with ingredients produced in the Pyrenees. The Ariège milk comes from 25 cows on the family-run Arpos farm. The ice-cream machines use closed-circuit water and are energy-efficient. These Ariège delights can be found in supermarkets and grocery stores.