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Compagnie des Glaces, 75005

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April 24, 2016 by Emma Bentley

compagnie des glaces paris

As soon as the sun comes out in Paris, I scrabble for alternatives to Amorino. Fortunately, last week, I found a new place which is worth sharing with you: La Compagnie des Glaces.

ice cream, sorbet, caramel beurre sale

Strictly speaking, it’s a franchise and they currently have twelve outposts all over France – stretching from Honfleur in the north, to Pornic in the west, Antibes in the south and Strasbourg in the east. If you want to get your lips around these ice creams in Paris, you have to head down to the bottom end of rue Mouffetard, in the 5th.

(N.B. There used to be a shop on rue de Rivoli, but it closed sometime in 2013-4.)

The ice creams and sorbets for “La Compagnie” all come from the mothership “Glaces des Alpes.” It’s a kitchen headed up by Stephane Vindret, a 45 year old man hailing from Annecy, who was recognised as a Maître Artison Glacier in 2010. Far from being made in an industrialised factory, I am told that the ice creams are still made in a small artisanal workshop.

At 3 euros for a single flavour, it’s more expensive than I’m used to paying in Italy… but this is Paris and this is the price we pay. The boule that I received actually turned out to be a very generous portion, especially compared to Berthillon.

There are twenty-odd different flavours to try but based on what I have tasted so far, I’m going to enjoy working my way through the whole range. Because Stephane Vindret has been trying to replicate traditional recipes, the ice creams – but particularly the sorbets – have a much higher fruit content than you commonly find, even amongst artisanal glaciers. Fruity and refreshing. Yum!

ice cream cone

 


Essential Information

Address: 138 rue Mouffetard, 75005

Telephone: 09 54 64 13 03

Website: Compagnie des Glaces

Opening Hours: Tuesday – Sunday, from midday til 7pm.

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Who’s Emma?


Hi! I live and work on a small winery in northern Italy but I also love to cook and eat. Welcome to the blog.

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