Bruno Aïm is the president of the National Confederation of French Glaciers. Since 1987, he has been making ice creams and sorbets. He returned to his journey, which we tell you here.

• Could you introduce yourself and explain your background to us?

I started in the ice cream world in 1987. At the time, I had very small premises in Paris, which I quickly abandoned for larger premises next to Rungis. Today, we are in 2000m2 premises in Chilly-Mazarin! In parallel with my shop " Saint-Mandé sorbets », I am president of the Confédération Nationale des Glaciers de France.

• Where do you draw your creativity to always innovate and offer your customers a unique experience?

I only make ice cream for restaurants. Very often, they are the ones who ask me for certain perfumes. Most want innovation, they want fashionable products. For example, a few years ago, when Yuzu arrived from Japan, it was THE product to work with. But to be innovative, you have to be among the first to do something with it. This is the whole challenge.

• What do you think is the difference between poor ice cream and really good ice cream?

Raw materials, of course, and knowledge of the glacier.

• Are there any misconceptions we may have about ice cream and sorbets that you would like to counter?

"Ice makes you fat"! NO ! It does not make you fat any more or less than a cake or a sorbet. And it's not just about that.
I am also always annoyed when I hear that "ice cream parlors sell air". By reducing the ice to that, we do not differentiate the industrialist from the craftsman, and that's a shame. The only thing I can assure you: if you buy a liter of ice cream that weighs a kilo, it will not be good.

• How is the ice cream world doing today in France? Are the French still so fond of ice cream?

In recent years, the volume of ice cream sold has increased slightly. This happens for different reasons… The advertising campaigns of the industrialists, obviously, are also beneficial for the ice cream maker. Also, and unfortunately in a sense, global warming is not innocent of people's craze for ice cream ...

• Who will you designate as THE glacier to follow right now?

Oulala no! I cannot answer this question! There's too much. And not only in Paris, but everywhere in France. In recent years, many small artisans have started out, people who are retraining and who, at the base, did not know the world of ice cream. They don't necessarily have the right technology, but these little ice cream parlors offer some very interesting things.

• Are you more of a classic recipe or a fan of sugar reduction?

TRADITION. Of course, the goal is not to shield the ice cream with sugar, on the contrary, since it is supposed to refresh, so if you throw yourself on a glass of water afterwards, it is of no interest. But sugar is a vector of taste and texture. It is essential in the ice.

• In your opinion, is the world of ice cream in France today adapting to new eating habits (low in sugar, vegan, etc.)?

Yes. Although I think it's more of a fad than real eating habits, the world of ice cream is adapting to it.

• Are you more ice cream or sorbet?

Sorbet!

• If you had to eat only one flavor of ice cream in your entire life, which one would you choose?

Oula! There are many. But I would say, a fruit cocktail. Raspberry or passion. Something fresh that really tastes good.

• Can you introduce us to the CNGF? Its missions, objectives?

This association, originally created by a group of glaciers from Nice, celebrates 80 years of existence. Its objective is to regroup the glaciers. To offer them a platform for mutual aid and to create a network. Today there are 800 ice cream makers in France. This year, we had 18% more members of the CNGF. Our goal is that the majority of glaciers in France adhere to it. Whatever their style of ice cream.

Are you a glacier and want to equip or re-equip? Are you retraining and want to get started in the world of ice cream? Do not hesitate to contact us, we will help you in choosing the equipment suitable for you!