It's a little nugget. At its head, the emblematic David wesmael, Meilleur Ouvrier de France glacier in 2004. To the Paris Ice Cream Shop, the challenge is simple: play on everything. Temperatures, alliances of flavors, textures, presentation… We are reinventing the world of ice cream for maximum visual and taste pleasure…

The fragrances are simple and divided into thematic agreements... So, you can choose according to your mood from the “desires for travel” or “desires for fruit” or even “regressive desires” or “desires for the season” range. But the must is the presentation of the products. All are available in small and large formats, for small individual pleasures or sharing a large table.
Signature ? The tube of ice cream that slices like a cake and allows you to make nice, clean portions.
The domes, which bring together the creaminess of the ice cream with a crunchy side (meringue, biscuit, etc.) are particularly appreciated.

Natural products

The observation made by David Wesmaël is simple: a good ice cream must above all contain ONLY natural ingredients: farm milk, eggs, cream and sugar. In order to promote short supply chains, these products are supplied only by farmers from Hauts de France.

But alongside the raw materials, it is the way the ice cream is subsequently produced that is decisive. It is once again here that the company Hubert Cloix intervenes. Thanks to our professional turbines, the ice cream maker can fully control the abundance of his ice creams and sorbets. In this case at the Glacerie Paris, it is very reduced, which gives the ice cream a very special smoothness and lightness.
Want to try to do the same? No choice, you will have to equip yourself! Call us !