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It has clearly developed lateral and medial moraines (accumulations of earth and stone deposited along the sides and in the middle of the glacier) and crescent-shaped flow marks show the more rapid movement of the center since it is easily accessible by the cog-wheel railway between Chamonix and Montenvers Cool off with the best ice cream in Paris: Wallpaper’s favourite scoops span from classics at chef Alain Ducasse's ‘glacerie’ to ice cream sandwiches at JJ Hings merging classic flavours and traditional techniques with international ingredients and innovation Read on for Wallpaper’s favourite scoops After making an impression in London, Barcelona and Kuwait brothers Lucio and Thomas Colombo decided to bring their blend of Italian expertise and world flavours to Paris with their bakery and next-door ice cream shop The contemporary design of the glacerie mirrors the brothers’ simple modern approach to traditional Italian ice cream with pared-back neutral interiors showing off a counter of colourful sorbets and ice creams that highlight the quality of the raw ingredients such as Sorrento lemon sorbet and tiramisu You can even enjoy your scoops in a homemade brioche Brigat’ is located at 6 Rue du Pas de la Mule, brigat.paris After gaining a Michelin star at their Paris restaurant Le Rigmarole, chef couple Jessica Yang and Robert Compagnon combined their love of natural wine and ice cream by taking over the space next door to launch Folderol The pair retained the flooring and exposed stone walls and oversaw the rest of the interiors themselves notably the porcelain pendant lights that Yang threw in their ceramics studio above With just one machine making small batches Yang and Compagnon can play around with many different flavours to ‘make ice cream that people want to eat’ If you don’t snag a spot around the horseshoe bar slash ice cream counter do as the locals do and spill out onto the street with a glass of wine or one of Folderol’s vintage ice cream coupes in hand Folderol is located at 10 Rue du Grand Prieuré, folderol.com What began as a summer pop-up with essentially a fridge in a room quickly turned into one of Paris’ most beloved ice cream shops New Zealander chef Julia Bell named the shop JJ Hings after her grandmother and great uncle and takes an equally personal approach to creating her ice creams which are inspired by childhood memories and the personalities of friends and family think Chilli Crunch topping on a vanilla soft serve or Living La Vida Luca with pumpkin spice and miso sesame caramel As Bell uses only the freshest seasonal ingredients Also look out for limited-edition ice cream sandwiches escapism and design stories from around the world direct to your inbox JJ Hings Ice Cream is located at 46 Rue Bichat, @jjhings the French-born Monégasque chef whose restaurants hold 21 Michelin stars also has his name above one of the best ice cream shops in Paris La Glace Alain Ducasse is part of the chef’s mini gourmet empire in the 11th arrondissement and serves ice cream from an open-front shop inspired by the traditional ice cream cart Classic flavours are particularly indulgent here: its vanilla scoop comprises three varieties Look out for more unusual options such as Plombières a citrus and almond ice cream based on a forgotten 19th-century Italian recipe La Glace Alain Ducasse is located at 38 Rue de la Roquette, lechocolat-alainducasse.com Levantine flavours inspire both the delicate pastries and rich ice creams at Maison Aleph Pastry chef and founder Myriam Sabat tapped architect Eloise Bosredon who also designed Chocolaterie Cyril Lignac to create both her stores in Le Marais and Montmartre The pair worked together to translate the graphic ornamentation of the Levant into clean blue and white lines – note the tiled exterior and geometric floor – while the pattern on Maison Aleph’s packaging is inspired by the now partially destroyed flooring of a palace dating back to the Umayyad era Sabat has since grown her ice creams from one including two more signatures: Iranian Pistachio with caramelised pistachios and milk chocolate with halva Maison Aleph is located at 20 Rue de la Verrerie, maisonaleph.com Nicola Leigh Stewart lived in London and Madrid before moving to Paris where she writes about travel and food for the likes of Conde Nast Traveler She has also co-authored Lonely Planet guidebooks on Paris and France and teaches travel writing at the American University of Paris hazelnut praline and chocolate (Credit: Adrienne Murray Nielsen)As Denmark celebrates the crowning of King Frederik X has prepared a decadent chocolate cake honouring the new monarch Conditori La Glace in the heart of Copenhagen has been crafting cakes and confectionery since 1870 Denmark's oldest patisserie has a tradition of celebrating royal occasions taking photos of its window display where royal family portraits and vintage gold candlesticks stood alongside trays of fancy cakes Danes were left stunned when the country's much-loved Queen Margrethe announced she would hand the throne to her eldest son Frederik, during her annual New Year's Eve speech The next day, La Glace's team of pastry chefs quickly set to work preparing a new royal recipe fit for a king. The result? A rather regal and sumptuous chocolate financier [it has] some elegance and lightness about it," Stagetorn Kolos explained "It basically melts in your mouth." The small buttery almond cake is made in a circular mould with chocolate and Danish favourite, marzipan, then crowned with a caramel crémeux that's thicker and denser than a mousse At its centre is salted caramel and hazelnut praline then decorated with a disc of toasted hazelnuts and three kinds of chocolate For Stagetorn Kolos, it was important that the Frederik X cake should be "loved by the people for many years" just as Queen Margrethe's cake has been Ever since she came to throne in 1972, La Glace has made a cake in her honour. Consisting of a Florentine biscuit with soft nougat and smooth hazelnut praline, the "Margrethekage" is topped with a signature white marzipan flower in tribute to the queen's nickname Tucked away behind the pastry shop is La Glace's four-storey production house I passed a century-old ice cream machine and was met with wafts of caramel and the sweet scent of chocolate trainee chef Amelia Heimann was piping hazelnut paste and salted caramel into the centre of each financier "It's just a nice surprise in the middle with all the lovely flavours," she told me she gently placed circles of gold-dusted hazelnuts and chocolate on top "There's a kind of crown-look," she pointed out It's just a nice surprise in the middle with all the lovely flavours There's a kind of crown-look.It all sounded rather rich and decadent I was surprised to find it quite light and not as sweet as I'd imagined It seems others might agree; the Frederik cake has been selling fast Conditori La Glace has changed little over its 150-year history vintage clocks and gold-framed photographs transport customers to a bygone era where only the most classic pastries and cakes are served For a city where cutting-edge bakeries seemingly open almost every other week This is how we'll stay," insisted Stagetorn Kolos who has run this Copenhagen institution for 35 years staff in green aprons hastily served customers as the line stretched towards the door Among those patiently waiting was Bente Faerch who told me she'd frequented La Glace many times before "It's a place with a lot of history," she said Sunday's succession saw Copenhagen's streets transformed into a sea of people waving red and white Danish flags as they wished farewell to Margrethe and welcomed King Frederik and his wife namesake or special occasion cakes saw a golden age in Denmark in the mid-19th Century celebrity visits and even theatre performances were all marked with a cake many were just one-off celebrations and the recipes were often forgotten over time "Only a few of these special occasion cakes have survived," said Bauer noting that La Glace stands out because some of its older recipes have endured I think the coronation has brought this tradition up to speed in the whole country." its 56-year-old owner has succession plans of her own After taking over the patisserie from her mother she will pass it on to her daughters next year "We have delivered the Margrethe to them," she said So maybe they'll order the Frederik cake too For those unable to make a trip to Copenhagen, here's Conditori La Glace's home baker-friendly recipe for its Sarah Bernhardt cakes While the mini chocolate-covered confections are not a royal-themed creation this is one of Denmark's most famous cakes It was created in 1911 to honour Bernhardt a famous French actress who had visited Copenhagen and the recipe offers a delicious taste of this famous patisserie 200g baking marzipan 320g sugar 240g chopped dark chocolate (58% cocoa recommended) 300-400g dark chocolate to cover the cakes For macaroon base: mix the marzipan and sugar together with a spatula (Or use a mixer if making large quantities) Fill the mixture into a piping bag and pipe it into discs Bake the bases in a pre-heated oven at 160C for 25 minutes For chocolate truffle: pour the cream into a saucepan and bring to the boil Place the truffle mix in the fridge for a minimum 4 hours to thicken Assembling the cakes: spread the chocolate truffle on the macaroon bases (approximately 60g each) and shape into pyramid-like peaks Place the cakes in the fridge while you melt 300-400g of dark chocolate in a bowl over a pot of simmering water holding onto the macaroon base so just the chocolate truffle part gets coated Place the cakes in the fridge for around 30 minutes BBC.com's World's Table "smashes the kitchen ceiling" by changing the way the world thinks about food Join more than three million BBC Travel fans by liking us on Facebook, or follow us on Twitter and Instagram If you liked this story, sign up for The Essential List newsletter – a handpicked selection of features, videos and can't-miss news delivered to your inbox every Friday. 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Pourquoi le meilleur jour, me direz-vous ? Tout simplement car il se résume en quelques mots : la permission de manger à outrance des crêpes , aka l’une des meilleures inventions culinaires du monde pour laquelle les Bretons ont notre reconnaissance éternelle Et pour fêter ce jour magique comme il se doit l’artisan glacier Badiani allie tradition française et gourmandise italienne en vous offrant gratuitement des gelato-crêpes Une publication partagée par Badiani 1932 France (@badiani1932_fr) Il y a quelques mois, en juillet dernier le plus célèbre des glaciers florentins s'installait au cœur de la capitale la maison n’a eu de cesse de faire fondre nos papilles avec des crèmes glacées réalisées grâce à un savoir-faire artisanal inimitable perfectionné dans leurs ateliers depuis 1932 Au cœur du carrousel du Louvre ils nous proposent une vingtaine de saveurs toutes plus incroyables les unes que les autres un incroyable mélange de crème œufs et sucre dont on rêve encore On se pâme aussi pour le sorbet vegan au chocolat noir vénézuélien Et pour être sûr de ne jamais nous lasser, Badiani n’a de cesse de réinventer des mélanges étonnants, pour notre plus grand plaisir. Cet été, on avait adoré le croissant fourré à la glace Pour fêter l’hiver comme il se doit la maison propose des panettone remplis de crème glacée un incontournable de la gastronomie italienne pour les fêtes En effet, ce dimanche 2 février, le glacier vous propose de profiter de délicieuses crêpes maison accompagnées d’une boule de glace. Le meilleur de la Bretagne associé au meilleur de l’Italie. Les crêpes seront donc fourrées d’une boule de glace Buontalenti ainsi que d’une crème pistache ou noisette Une publication partagée par Badiani 1932 France (@badiani1932_fr) Cerise sur le gâteau, les 100 premières vous seront offertes par la maison. Pour bénéficier de cette offre plus qu’alléchante, c’est très simple, il vous suffit de suivre Badiani sur Instagram et de présenter votre téléphone à l’équipe sur place on préfère vous prévenir seuls les 100 premiers clients y auront droit on vous conseille donc de ne pas tarder Chandeleur 2025 Badiani Paris Carrousel du Louvre 99, rue de Rivoli – 1er Dimanche 2 février de 10h à 19h Plus d’infos La meilleure baguette de tradition française du Grand Paris a été élue Le Food Market de Belleville de retour pour une édition 100% BBQ Top Chef : ces deux candidats de la saison 16 ouvrent un rooftop éphémère à Paris At UKC/UKH we are all experienced internet users and as such we understand why some people want to use Ad Block to remove annoying and distracting advertising that proliferates on some web sites We don't feel that UKC/UKH should be considered as such a site We have developed a site that has subtle and appropriate advertising; we don't use pop-ups we don't force you to read adverts before you can see content and we don't use third party ad servers dishing up totally inappropriate advertising We have worked incredibly hard over the years to make sure that we keep a good balance between advertising and editorial content Please could you consider disabling Adblock when visiting UKC/UKH Swiss aviator and photographer Eduard Spelterini took a series of glass-plate photographs during a trans-alpine gas filled balloon crossing which today serve as a serendipitous record of glacial retreat Despite being drawn to the aesthetics of the glacier Spelterini's main focus in taking these images was the geology of the mountains framing the serpentine Mer de Glace in the Mont Blanc Massif Spelterini couldn't have predicted how rapidly the landscape he surveyed would change over the next century but his work has been transformed by aerial photographer and digital visualisation researcher Dr Kieran Baxter into detailed 3D models to create a 100 year 'time-lapse.' three-dimensional information can be extracted from the two-dimensional images using photogrammetry software Although later surveys have provided more accurate data on the topography of the landscape Spelterini's antique images offer a striking visual insight into the glacier's past if present climatic conditions are maintained the Mer de Glace will continue to shrink dramatically in the coming decades retreating by 1200m between now and 2040 - and that's assuming the climate situation doesn't worsen in the meantime I sent Kieran some questions to find out more about the process and the project, referencing this article on the project How did you get into creative visualisation of landscape heritage I'm not an alpine mountaineer but I think that my interest in mountain landscapes came in part from time spent hiking in the Scottish highlands where I grew up I have also been drawn to glacial landscapes for as long as I can remember When I began using aerial photography and digital visualisation in my research it became obvious that this would be a good way to tell the important stories that are written into these landscapes When and how did you first come across Spelterini's images There is a coloured version of Spelterini's 1909 aerial photograph of the Mer de Glace that has been quite widely reproduced Last year I was discussing how we might use this image with glaciologist colleagues at the University of Dundee and we lamented that there was no stereo reference for a 3D reconstruction Shortly afterwards I stumbled upon an image from the same flight but taken from a different angle and sure enough we found that there were twelve photographs taken in sequence before Spelterini's balloon left Chamonix valley that day The realisation that these images have survived and are now freely available in high resolution from the Swiss Helvetic Archives was the catalyst of the 100 year time-lapse project As an aerial record of the glacier these photographs are absolutely unique in their antiquity and detail 'Among the archives of Spelterini's alpine aerial photography images which frame the glaciers as clearly as the Mer de Glace photographs are frustratingly few and far between.' Why do you think this is - why was he drawn to the Mer de Glace in particular Spelterini was first encouraged to take a balloon over the Alps by the geologist Albert Heim There was a scientific purpose behind his recording of the mountain landscape but more of a focus on the geological features and peaks than on the glaciers that occupied the valleys There was also an aesthetic interest in Spelterini's photography however and I think that the dramatic double bend of the Mer de Glace probably caught his artistic eye It is also likely that the Mer de Glace was firmly in the Swiss Aviator's mind before he took off from Chamonix France's largest glacier was an important local attraction and the Montenvers cogwheel railway and hotel which at the time directly overlooked the ice surface was completed in the same year of the balloon flight If Spelterini had not visited the site at ground level beforehand then he must at least have been made aware of the Mer de Glace during his preparations for the flight What we can now see from the position and height of the photographs supports the idea that the Mer de Glace was a key photographic objective directly after take off belong to an altogether more romantic era when our relationship with the environment was defined by curiosity rather than conflict.' Do you think comparison images/time lapses have a greater emotional effect on people with regard to highlighting climate change issues Is this part of the appeal of the process for you Images have the potential to reconnect the facts and scientific data to the landscapes that people can experience We are intimately connected to our environment Looking at Spelterini's photographs it is clear that he loved the Alps and that is one of the reasons why they are such a valuable resource They are a visual record but they also have a lot to say about the photographer's multisensory experiences beyond the frame I think we are more likely to be moved by the evidence of climate change when there is a connection to the human stories involved and the lived experiences of familiar landscapes that we know and love Tell us about your trip to Chamonix to recreate the old photographs How did you account for snow obscuring the true size of the glacier itself In October 2017 we returned to Chamonix to recreate the 1909 photographs based on GPS positions derived from our digital analysis I was lucky enough to be accompanied by the fantastic adventure photographer and filmmaker Kieran Duncan who shot the behind-the-scenes footage as well as ground level time-lapse photography around Chamonix valley All types of aerial photography are completely weather dependent and we spent the first part of the trip waiting around for low cloud and heavy rain to clear It was a tense time before the flight because we really did not want to go home with no material We were watching the high level webcams and one morning we could see the sun breaking through but it was also clear that all that rainfall in the valley had settled as a blanket of snow at high altitude While this was aesthetically interesting it was also obscuring some of the geomorphology that we wanted to show and was confusing the glacier margin we waited another twenty four hours for the snow to thin out and the results were worth it The original photographs were taken in August and a summer expedition would certainly have produced even more striking comparison photographs particularly in the lower areas of the glacier that are now debris-covered but our images did a great job of showing the three dimensional changes You recognise the irony in using a helicopter to carry out this work about the effects of global warming Spelterini's balloon rapidly ascended to around 2,000 metres above the valley floor before passing the Mer de Glace This is many times higher than a drone would usually fly so an unmanned aircraft was not a viable solution for the repeat photography Instead we returned to the original locations in a helicopter chartered from the nearby Chamonix Mont-Blanc Helicopters and skilfully piloted by Pascal Brun We first had to convert the positions of the historic photographs into GPS coordinates that we could follow The helicopter door was open for photography during the entire 30 minute flight It was an intense but exhilarating experience How did you go about the digital 3D processing of the historical photograph and the modelling of both sets of images Where there are common features in the photographs these can be identified and associated with surveyed points in the landscape in order to build a 3D reconstruction in a process called photogrammetry We can take this one step further using structure-from-motion software and model the historical topography from the original photographs We do the same process with the modern day photographs except here it is much easier because we are photographing with photogrammetry in mind and collect many extra images so that the software has more data to work with The 3D comparison that we can then make is even more dramatic than the 2D photographs alone because we can get a sense of the radical change in volume that has happened over the last century Over the last year I have been trialling similar methods at the outlet glaciers of the Vatnajökull ice cap in Southeast Iceland The landscape and the glaciers there are very different but the impact of climate change upon the region is equally staggering The Alps have historically been thoroughly photographed from the air and there is a lot more work to do in terms of repurposing this archive material to visualise changes in the alpine glaciers there is some remarkable archive material there as well that we have been exploring There is also a sense of urgency when it comes to thinking about ways in which these landscapes might not currently be routinely recorded from the air Watch the time-lapse and a video about the project below: I find this a bit depressing - it seems to me that the Mer de Glace at the beginning of the 20th century was about the same as it was when I first saw it in 1973 I didn't see it at all between 1978 and 1996 - I was mightily puzzled by the "new" route from Montenvers down to the ice Of course I was also mightily puzzled by the price of wine and the fact that a 50 FF note that I had wouldn't buy anything Glancing at the photos you might think the glacier covers about the same area it did before Then if you watch the video closely you see that at least 90% of the volume of the lower portion of the glacier is gone We see this with our glaciers in the Pacific Northwest of the US as well Many of them will be lost within my lifetime since I imagine the same glacier shrinkage is happening all over the world It was only about a five years since I had first visited the Le Tour Glacier before last summer; I was shocked at how quickly it’d retreated above the AP hut in terms of volume So it's off to 6 Rue des Vosges to discover this new temple to summer indulgence with a counter in front of us featuring some fifteen different ice creams a good Italian coffee machine on the right a few cookies on display and a counter at our back The ice-cream parlour offers a range of ice-cream formats €5.40 for the medium and €6.40 for the large You can also buy a half-liter or a whole liter of ice cream to take away Brigat's bakery-pastry shop already offered seasonal ice creams in limited quantities. With the opportunity to obtain this premises, close to their store, the brand decided to expand the range to offer a whole choice of different flavors, all accompanied by good coffee from the Arbre à Café roaster with even a gourmet affogato as a bonus for lovers of hot and cold With an Italian ice cream chef and an ice cream turbine straight from Italy this is authentic artisanal Italian ice cream Everything is homemade and turbinated the same day the boutique offers 4 sorbet flavours (blackcurrant ranging from classics like vanilla and pistachio to more original flavors like millefeuille ice cream with pieces of caramelized puff pastry tiramisu with real pieces of coffee-soaked cookie which is already proving popular with pastry chefs The taste of real pistachio with real pistachio pieces the millefeuille that gives the impression of eating a pastry and the chocolate ice cream made with chocolate from Nicolas Berger with its chocolate stracciatella that crumbles in the mouth melt-in-your-mouth gourmet goodness that leaves you wanting more Refer your establishment, click here Promote your event, click here and bring some ingenuity to what we would be able to offer to Vancouver.” Tagulao takes advantage of Vancouver’s multicultural palate seeking top-quality suppliers for foreign flavours like pandan You dig deeper and you find out who’s actually bringing it in La Glace produces rich and silky ice cream with decadent classics like the Ganache (featuring Valrhona sustainable dark chocolate) and Crème de la Crème (made with pure vanilla bean) Tasty twists include Bananes Foster’s roasted banana rum cream with swirls of cinnamon and toffee; tangy passionfruit milk chocolate; and roasted hazelnut Vegan options made with coconut milk or house-made cashew milk are also available—Coco Pandan with coconut cream pandan and flecks of toasted coconut is equally creamy as its full-dairy counterparts anchored by a mural of white peacocks by local artist James Knight suggests at once a faraway elegance and enchantment “All things are better when shared with someone cherished,” so goes La Glace’s mantra—and all are invited to indulge Never miss a story. 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By continuing to use this website you are agreeing to our Cookie policy. a pair of tracks feature multidisciplinary works by Howard Dai Roster also includes the troupe’s 40th panto Ten episodes feature play excerpts and interviews with emerging theatre artists who identify with D/disability Annual accolade honours an individual who has significantly enriched Metro Vancouver’s arts and culture community Seventy years after the classic musical’s debut its theme of love transcending hate continues to inspire performers and audiences Offerings at The Cultch span coming-of-age stories The journey through Cree artist’s real-life memories follows a young Indigenous girl growing up in Alberta The offbeat logic of being a kid gets tangled up with adult social dynamics in Clare Barron’s acclaimed play Director Andrew Kushnir says Nick Green’s play also highlights the key role of the Princess of Wales in destigmatizing contact with patients Royal City Musical Theatre’s inspired take on ’70s-era office politics is boldly relevant the politically pointed show interweaves songs and satire in a battle cry for Asian femmes Valerie Methot says new play takes place in the near future Codirectors Cameron Mackenzie and Diane Roberts unpack the story of two friends struggling with political differences after the Black Lives Matter protest at a Toronto Pride Parade Joan Bryans directs the adaptation that explores what could happen if the characters decide their own fates Director Cory Haas reflects on how six characters emphasize the importance of proper communication and unapologetic individuality Among the theatre offerings in store are Same Same Different Enriched by a team of cultural consultants Zahida Rahemtulla’s new play offers new insight on an urgent chapter of recent Canadian history Immersive show centres a group of people at a Sex Helped by Kate Besworth’s irreverent sparkle as Lizzy Gateway Theatre’s adaptation loses the restraint and dives headfirst into Austen’s humour production revolves around a funeral party for a man with an adventurous past the titular mouse comes to life with 1940s flair reminiscent of E.B Email us at hello@createastir.ca and unceded territory of the Coast Salish peoples including the territories of the xʷməθkwəy̓əm (Musqueam) and Səl̓ílwətaʔ/Selilwitulh (Tsleil-Waututh) Nations What is Stir?Support Stir Diversity & Inclusion Advertising RSS FEED Legal | Site Credits We acknowledge the financial support of the Government of Canada In the midst of an apparent civic ice cream boom, with over a dozen new joints serving everything from gelato to creamsicles, Vancouver’s La Glace distinguishes itself with a charming French élan Think a belle époque whirl with orientalist touches that marries stylish art nouveau curves with the geometry of Art Deco. Designed by Vancouver’s Arithmetic team to showcase pastry chef Mark Tagulao’s hand crafted artisanal ice cream made a la francaise with cream this is the kind of place Hans Christian Anderson would take a can-can girl on a post-Tivoli date Its romantic fairy tale flair – with a Chinoiserie inspired hand painted gold leafed mural with pairs of peacocks and floral motifs on one side- is grounded by a sleek Marcel Breuer style mint banquette and curved white marble bar. Traditional favourites like Bananes Foster and Ganache are paired with profiteroles and meringues while creamy cashew milk based vegan flavours offer a little new world decadence. Website VIEW GOOGLE MAPS Join the conversation You can save this article by registering for free here. Or sign-in if you have an account Reviews and recommendations are unbiased and products are independently selected Postmedia may earn an affiliate commission from purchases made through links on this page If there’s one thing most of us can agree on Subscribe now to read the latest news in your city and across Canada Create an account or sign in to continue with your reading experience creamy creations are almost as difficult to dislike as they are to at least that’s what Mark Tagulao has found to be the case “Ice cream is one of those nostalgic treats that many of us conjure up happy childhood memories from,” he says creamy dessert that we associate eating with a cone or in a little paper cup complete with a wooden spoon along with the taste is what completes the package.” That near-universal appreciation of the icy sweet stuff is what Tagulao and his business partner Juliana Eng are hoping to take advantage of with their new shop in Vancouver Start your day with a roundup of B.C.-focused news and opinion By signing up you consent to receive the above newsletter from Postmedia Network Inc The next issue of Sunrise will soon be in your inbox Interested in more newsletters? “It was a labour of love among friends that truly brought this place together,” he explains of the bright-and-airy space we always wanted to focus on a great ice cream along with a shop that would become a place to bring people together.” But the pair aren’t exactly new to the ice cream game “We started off with an ice cream cart in 2015 and have always had dreams of opening a storefront,” Tagulao says of the original stand which has been a seasonal fixture at Holt Renfrew (this) location came up at the tail end of 2016 We’ve worked tirelessly these past few months to open our doors this summer.” And it’s there that the team whips up the brand’s special “premium French ice cream,” that uses more egg yolks and Avalon heavy cream for a richer and creamier formulation “(It’s a) decadent ice cream with less aeration than regular ice cream,” Tagulao explains of the frozen treats aside from being the ice cream shop’s co-owner Tagulao is a talented pastry chef — and a longtime crème glacée-crafting aficionado “I’ve been making ice cream — along with other desserts — since I was a child,” he says “The culinary arts were always a passion of mine and it’s taken me on many different paths I was a finalist in a Food Network show for an ice cream dessert a few years ago and have competed in a handful of others.” you’d never imagine he regularly taste tests his fair share of decadent treats impeccable sense of style and an even more pristine haircut Tagulao looks more like a candidate for a men’s fashion runway show than he does positioned behind the counter of an ice cream cart or in the kitchen crafting the aforementioned treats “I’ve always had a sweet tooth and I’ve learned to balance that with other interests in wellness and physical activity La Glace’s ice cream offerings — to say nothing of the oh-so Instagram-able decor of the shop — are worth stopping in for a scoop Tagulao has dreamed up a menu of flavours that aren’t exactly your average fountain-shop fare “Some unique flavours include Honey Laurier burnt honey infused with bay leaf and chunks of roasted almonds and Bananes Foster La Glace also has a selection of options for dairy-free customers Customers can try the Coconut Pandan Ice cream which is the shop’s signature vegan flavour made with real Pandan leaves; the Vegan Mint Chocolate which is made with a coconut and house-made cashew milk that Tagulao swears is “as rich and creamy as its dairy version,” and the Vegan Chocohuète a peanut-butter cream with dark chocolate flecks that is also crafted with the coconut and house-made cashew creation Tagulao says he and the La Glace team plan to introduce take-home containers of ice cream for customers to cart the artisan creations home in taste testing and serving up countless scoops of the sweet stuff does Tagulao think he’ll ever get tired of eating ice cream so I don’t think I’ll ever get tired of ice cream,” he says someone with that much passion for this frozen food must have a favourite One flavour that he’d be happy to eat for the rest of his days — hypothetically “If I had to eat one ice cream flavour for the my rest of my life it would be our Crème de la crème a vanilla bean,” Tagulao responds matter-of-factly “It is our base recipe for all our other diary-based ice creams I’d be able to mix in other ingredients and use it to top off any other dessert and it would be something different each time.” Spoken like a true ice cream-crafting mastermind Aharris@postmedia.com transmission or republication strictly prohibited This website uses cookies to personalize your content (including ads), and allows us to analyze our traffic. Read more about cookies here. By continuing to use our site, you agree to our Terms of Use and Privacy Policy You can manage saved articles in your account TheParisian summer promises to be rich in delicacies. For fans of frosty flavors, it's a chance to refresh your taste buds with creations from the capital's finest ice cream makers And there's one summer plan we're particularly keen on Since June 27, 2024, the ice cream cart at theHôtel de Crillon has been making a comeback with an even more gourmet concept. At the helm of this frosty spot is Matthieu Carlin who makes a point of offering low-sugar creations that highlight natural flavors Matthieu Carlin pushes the limits of gourmet delights with the return of his signature iced cookie This regressive ice cream required a lot of hard work to create This delicacy is a mix of all our guilty pleasures and the whole is beautifully balanced in terms of both textures and flavors This year's menu includes the original signature dark chocolate the raspberry and pistachio cookie and a new creation the alcohol-free Apricot Almond and Rosé in partnership with Nooh By La Coste This new offering is both fruity and refreshing echoing the flavors of Provence and childhood Arts Features What happens when a theatre company known for its avant-garde works adapts a children’s story L’eau du Bain—the Francophone theatre collective founded by artistic director Anne-Marie Ouellet and sound designer Thomas Sinou—has put on seven works since forming 15 years ago Its creations lie somewhere between plays and installations: intricate interplays of audio-visual magic that transport audiences somewhere new I want to live something that is different from life,” says Ouellet on a video call from Montreal I really like when I get out of the theatre and feel slightly different So we think that if we work with sound and light a classic Norwegian children’s novel by Tarjei Vesaas the tale follows 11-year-old friends Siss and Unn through a wintry dreamscape punctuated by ice and illusions allowing the atmospheric elements to take precedence “Nature is very important in the novel; it symbolizes what the main characters are going through,” Ouellet says “What interests us is the experience more than the story: the sun De Glace might be different from the company’s usual projects but it contains elements that everyone on the creative team found interest in Ouellet had first been drawn to the novel after reading it; Bussières liked the idea of recreating the Aurora Borealis and a sunless winter; and Sinou wanted to play with using headphones in a production It also felt like a natural progression from the company’s previous work “We don’t really see shows as an achievement but more like a stone that we put on our path,” Ouellet explains we aimed to create a storm white-out in the theatre with fog and light and sound The hazy visuals recall the elusive quality of the original prose which is enriched thanks to the layered soundscape Each audience member gets a pair of headphones when they walk in allowing the audio to be played directly into their ears with less concern for a room’s acoustics so they don’t have to project; they just talk very so we feel that they are talking to us very Théâtre la Seizième is bringing De Glace to Vancouver for its Western Canada premiere later this month—with performances in both French and English—as part of the PuSh International Performing Arts Festival Ouellet and Sinou will be doing some extra work while they’re in town: hosting a workshop about creating soundscapes inviting people to come try their hands at capturing audio and doing foley work and we realize that often we talk about what we see especially in theatre or even a movie,” Ouellet says It’s not your typical theatre-going experience—and Ouellet says that the show’s earlier audiences in Quebec and Ontario have appreciated that “There’s a word in English that I just learned,” she supplies with a smile De Glace plays at the Roundhouse Community Arts and Recreation Centre from January 31 to February 2 as part of the PuSh International Performing Arts Festival Soundscape workshops take place on February 1 and 2 V. S. Wells is the associate editor for the Georgia Straight. Find them on Bluesky: https://bsky.app/profile/vsmw.bsky.social Your hair was short-cropped and dyed orange The Editorial Looking for a "destination stroll" on a beautiful day Taking a leisurely walk to indulge in incredible ice cream is the ultimate gourmet goal right now especially when combined with a sunny break in a garden Let's take a tour of the best frozen delights in the capital Glazed has just opened a new location in Paris these freshly produced ice creams are now available on Boulevard Pasteur the menu is necessarily limited and offers top-notch flavors in limited editions such as organic lemon sorbet with celery leaves and mastiha liqueur peanut butter ice cream with red currant jelly the indulgent Passy-Sèvres with hazelnut praline and roasted almonds topped with small pieces of cream puffs filled with homemade salted butter caramel and the soft ice cream with buckwheat honey Price: €3.50 per scoop. Where to find them? Glazed and available at the entrance of La Grande Épicerie Created by Mina Massari, an ice cream enthusiast, Piumino is Paris' new eco-friendly ice cream parlor The concept revolves around exquisite ice creams made on-site using local and packaged in biodegradable materials to preserve the planet as well as sorbets like the delicious strawberry-mint or caramelized apple which gives the impression of biting into a big caramel apple Where to find them? Piumino Open on Wednesdays and Thursdays from 12 pm to 7 pm This year, Ladurée is launching a new collection of frozen delights. The house's pastry chef, Julien Alvarez has come up with a doubly indulgent way to enjoy ice cream His "Plaisirs Glacés" consists of two crispy almond shortbread cookies There are 4 iconic flavors from the house: pecan vanilla composed of caramel and vanilla ice cream with a taste reminiscent of crème brûlée Where to find them? Available in Ladurée boutiques. We have discovered the brand new chic spot for an ultra-gourmet break! In its Cake Shop nestled near the terrace, the Mandarin Oriental palace has given free rein to pastry chef Adrien Bozzolo who has come up with a brand new menu to try right away for the summer such as the overflowing Bubble Waffle with whipped cream as well as ice cream sticks coated in milk chocolate and hazelnuts or white chocolate and pistachios Where to find them? Mandarin Oriental at Camélia by Thierry Marx from 3 pm to 5:30 pm from Monday to Saturday Mantchouk also known as the most glamorous Armenian restaurant in Paris invites you to discover its new ice cream creation called "Spitak," which takes on the surprising form of a butter block wrapped in paper You'll fall in love with the flavors of orange blossom or rose It's worth noting that you can add rose petals or baklava for extra indulgence and a bit of texture Price: Ice cream at €6 and available in a cone for €3.50 Where to find them? Mantchouk open from Monday to Saturday from 9:30 am to 8 pm This little piece of Italy, rooted in Amelia in Umbria, is none other than the family pastry shop of actor Terence Hill with a screen continuously playing the actor's movies captures hearts and palates with its fabulous 100% natural ice creams made in the traditional Italian way using premium ingredients you'll find ice creams and sorbets with regularly changing flavors The beloved Bronte pistachio by Mister Terence and the energizing 100% Arabica coffee that's worth a ristretto Also worth trying are the savory ice creams Price: Ice creams and sorbets in cups or cones range from €5 to €9 when enjoyed on-site and from €3.50 to €7 for takeaway Where to find them? Gelateria Girotti Open from Monday to Sunday from 8 am to 8 pm for a collection of cool and refreshing frozen cocktails you'll find their signature flavors: achta a milk cream flavored with orange blossom and pistachio as well as silky-smooth sorbets like rosewater made ultra-smooth with the use of an amazing wood gum And at the Bältis Montorgueil location they have two exclusive flavors: a suave and flavorful thyme/olive oil ice cream and a dried fig sorbet that can be enjoyed like a candy Price: Ice creams and sorbets range from €4.30 to €6.80 Where to find them? Bältis Paris 4th (open daily from 12 pm to 10:30 pm) and 54 rue Tiquetonne Paris 2nd (open daily from 12 pm to 11 pm) The daughter of renowned chocolatier Jacques Génin Jade Genin is also venturing into the world of ice cream with her own unique creation called "granita." Made with fresh and natural ingredients her granitas are as delicious as they are refreshing Jade's creations don't use crushed ice but instead finely grated ice You can find various flavors such as dark chocolate the texture melts and instantly refreshes you Where to find them? Jade Genin Open from 11 am to 7 pm from Tuesday to Friday Aesthete and connoisseur of all things delicious, Alain Ducasse has just reopened his ice cream cart at the entrance of Le Meurice The renowned 3 Michelin-starred chef has brought in Matteo Casone the best gelato maker from Bologna (and quite the handsome gentleman) to import his extraordinary craftsmanship and churn out the best gelati and granita ever served in Paris On the menu: 4 delightful flavors of ice cream and 2 sorbets We absolutely loved the creamy and intensely flavored triple vanilla ice cream and the strawberry sorbet made with gariguette strawberries which we licked off the edges of the container because we didn't want to leave a drop behind Where to find them? Le Meurice the hot spot on the canal where Alice Tuyet deals in vegan food porn there are two specialties: 'dwiches (sandwiches) and ice creams that you absolutely must try Imagine a lactose-free sundae that combines the flavors of McDonald's and Snickers of course: oat milk and organic peanut butter ice cream Where to find them? Plan D from Wednesday to Friday from 12 pm to 3:30 pm and 7 pm to 9:30 pm the ice cream parlor on Rue Rambuteau (also located in Montmartre) where there's always a queue made with milk and orange blossom and coated with crushed pistachios Where to find them? Bachir Obsessed with fruttini from their Italian vacations, Laure and Olivia decided to bring frozen fruits back to life in Paris, with a highly couture twist at Fruttini by MO including the original one near Le Bon Marché these full-size fruit jewels of absolute refinement feature a creamy sorbet placed inside the shell of a seasonal fruit Where to find them? Fruttini by MO Meilleur Ouvrier de France David Wesmael has decided to draw inspiration from the flavors of the East It results in flavors like yuzu matcha caramel mango ginger sesame grilled and shizo mizo coco sorbet Another curiosity to try is the chocolate bars filled with ice cream blended with milk and served in reusable packaging (€11) Where to find them? La Glacerie Paris open Wednesday to Friday from 1:30 pm to 7:30 pm The incredibly cool Marseille label EmkiPop is a hit Reinventing the old-fashioned popsicle with a modern twist or even vanilla-chocolate marbled) and dip it in chocolate and stylish toppings (coconut Where to find them? Café Emikipop Open Wednesday to Sunday from 10 am to 6:30 pm as evidenced by this Italian master gelato maker located near Odéon like the famous slightly salted and praline pistachio or the passion fruit sorbet that you won't be able to resist The more adventurous might try flavors like parmesan Where to find them? Gelato del Marchese We'll share with you three big favorites that you can order directly from the restaurant for dessert Le Jardin, the new rooftop of Cheval Blanc, is focusing this summer on the theme of tomato and strawberry. Chef Arnaud Donckele dreamed of offering Italian-style ice cream (a delight that is rarely found in Paris) After importing the machine straight from Italy the chef worked on the ice cream recipe to create a simply sumptuous dessert Imagine vanilla/strawberry ice cream served in a cup and topped with fresh strawberries and wild strawberries Where to find it? Le Tout Paris Open every day from 12 pm to 3 pm and from 7 pm to 10:30 pm Recently tested by your favorite foodies, Dehli Bazaar stands out as the haven of authentic Indian cuisine the team has innovated: what better way than to twist the kulfi the traditional milk-based ice cream with spices and almonds Transformed into a terribly indulgent sundae and kewra water dessert is a true nostalgic pleasure sprinkled with pistachio pieces and rose petals A spicy creation that refreshes and takes you on a journey Where to find it? DELHI BAZAAR We had already told you about the gastronomic club Rigmarole acclaimed by Le Fooding and awarded a Michelin star The avant-garde Franco-American chef Robert Compagnon and his wife Just a few steps away from their extraordinary restaurant, the duo opened Folderol, a wine-ice cream bar A blend of simplicity and ultimate precision there is genius in their homemade ice creams and cones (they're a treat!) Have fun creating classic or pop culture combinations One thing is certain: you'll be coming back for more Where to find it? Folderol, 10 rue du Grand Prieuré Discover Where to indulge in an insane strawberry tart ? and The best cookies in Paris 10 off-road dresses you absolutely must put on this winter Hotels with rooftop that make our head spin in Paris 12 turn-key looks to be in the spotlight at a wedding The 5 New Parisian Boutiques You Absolutely Need to Check Out Glucose Goddess: Jessie Inchauspé's Revolutionary Method Bacha: a coffee shop worthy of the 1,001 nights Three New Italian Restaurants to Try Right Away Where to Indulge in an Insane Strawberry Tart The most beautiful committed florists in Paris on a short circuit The concept store Merci opens a sublime 2nd space Food Notes It’s not a Vancouver summer without a couple of frozen-treat shops opening up around town Because our city clearly enjoys indulging in sweets ice cream-lovers will be happy to learn about a highly anticipated addition that is gearing up to open its doors in early August La Glace (2785 West 16th Avenue)—an artisanal ice-cream parlour—will soon be scooping its French-style frozen treats in the neighbourhood where Kitsilano meets Arbutus Ridge The nearly 900-square-foot space was previously occupied by a diet and supplement store but the interior has since been completely revamped—expect to walk into a charming sweets shop highlighted by pastel hues and a Parisian flair Designed by local Granville Island branding and design agency Arithmetic Creative guests can expect a beautiful and classy atmosphere accentuated by marble and chinoiserie elements; a hand-painted gold-leafed mural featuring a pair of peacocks; and mint-coloured upholstery Owner and pastry chef Mark Tagulao created La Glace three years ago which started out as an in-demand ice-cream cart hired for special events and pop-ups (Holt Renfrew “My family always had ice cream for a celebration and it’s really about the connectivity,” Tagulao told the Straight in a phone interview “All those special moments involved ice cream [We want] to get everybody to gather and indulge in something that was worth indulging into.” Tagulao makes ice cream using the French method which basically uses more egg yolks and cream “You whisk [egg yolks and sugar] together until it’s light and fluffy and that’s the basis of French ice cream,” he explained Those who wander into his ice-cream parlour may find it difficult to make a decision—everything looks delicious and there is something for everyone Its menu items includes regular dairy ice cream with flavours such as muscadine (milk chocolate matcha noir (green tea cream with black sesame swirl) and café àla lavande (coffee cream with a hint of lavender) Vegan ice cream flavours range from coco pandan (pandan-infused coconut cream) to chocohuète (peanut butter and dark chocolate flecks) to chocolat à la menthe (mint cream and dark chocolate flecks) “We use a cashew milk-base for our vegan ice cream so it’s still just as rich and creamy as our regular dairy ice cream,” explained Tagulao “What I wanted to do was make a recipe that still rivaled the creaminess the texture and flavour of the regular ice cream with the vegan Because I don’t think they need to miss out…life is too short.” Its signature parfait creations include gourmandise (vanilla and chocolate ice cream Pastries and confections such as financiers (French almond cake) and meringue kisses will also be offered at the frozen-treats establishment “This is an offering of the most decadent ice cream that [Vancouver] has ever had,” said Tagulao “The offerings and the aesthetic of the place is something that is unique and really creates a feeling of nostalgia I think people will be able to share and taste something that will really bring home the fact that these are handcrafted treats that’s had a lot of thought and work put into it.” La Glace officially opens to the public on August 4 Scroll through the photos below for a sneak peek inside the French-style ice-cream shop and likes to tell good stories about 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2025."> Pixels Subscribers only Golden Owl solution is revealed but leaves players of 31-year hunt disappointed Pixels Subscribers only Secrets of decades-long Golden Owl treasure hunt to be revealed Lifestyle Inside Chanel's French leather workshops Culture Subscribers only The marvelous bronzes of Angkor on display at the Musée Guimet in Paris From Ardèche chestnuts to popcorn or Calvados apples Le Monde has chosen the best ice cream and sorbet flavors to try this summer By Gilbert Pytel you probably already know that most of those consumed in France are produced either by industrial manufacturers or by ice cream shops in name only These fake ice cream makers buy powdered premixes packed with colorants synthetic flavors and vegetable fats (including palm oil) you only need to assemble these products on-site to qualify for the glace maison label or to have an employee with a CAP glacier certificate to call yourself an artisan ice cream maker Le Monde has selected 15 master ice cream makers – in no particular order – for 2023 some of the best artisanal ice cream makers in France ENZO & LILY Created in 2021 by Lionel Chauvin Enzo & Lily has quickly become one of the capital's finest ice cream parlors and his father Bernard Chauvin for several years He launched his own brand to make his own handcrafted sorbets and ice creams with no additives and only high-quality ingredients His products advocate a more reasoned and thoughtful approach to production You have 93.27% of this article left to read Lecture du Monde en cours sur un autre appareil Vous pouvez lire Le Monde sur un seul appareil à la fois Ce message s’affichera sur l’autre appareil Parce qu’une autre personne (ou vous) est en train de lire Le Monde avec ce compte sur un autre appareil Vous ne pouvez lire Le Monde que sur un seul appareil à la fois (ordinateur En cliquant sur « Continuer à lire ici » et en vous assurant que vous êtes la seule personne à consulter Le Monde avec ce compte Que se passera-t-il si vous continuez à lire ici Ce dernier restera connecté avec ce compte Vous pouvez vous connecter avec votre compte sur autant d’appareils que vous le souhaitez mais en les utilisant à des moments différents Nous vous conseillons de modifier votre mot de passe Votre abonnement n’autorise pas la lecture de cet article merci de contacter notre service commercial Comprised of 15,000 tons of snow and 500,000 tons of ice the Hôtel de Glace is a massive undertaking the Ice Hotel takes a month and a half and 60 full-time workers to finish its rooms but the result is a spectacular blend of chilly natural architecture and ambient pastel light the hotel features 85 bedrooms along with a club and even a chapel that usually hosts a handful of weddings Every inch of the hotel is created out of ice blankets and sleeping bags tested to arctic temperatures The only areas of the hotel that are heated are a few outdoor bathrooms along with a few outdoor hot tubs to add to the experience Considered an example of a pure ice structure the hotel is not supported by anything except the icy walls which can be as thick as four feet to insulate the hotel Although you might not get four-star service the Hôtel de Glace is certainly a unique experience as it changes in layout and complexity every year the Hôtel de Glace moved to its new location at the Village Vacances Valcartier Resort The world's first ice hotel is still one of the most elaborate and beautiful Sleep snuggled in a sphere suspended atop the forest canopy of Vancouver Island Four-story concrete hotel never opened to customers The tragic heiress Barbara Woolworth Hutton built her seventh husband this Japanese-inspired palace in Mexico Frank Baum wrote part of the "Wizard of Oz" series in this wooden Victorian beach resort This five-star hotel was originally a swanky parking garage A fantastical bed and breakfast with magically unique rooms This stunning sea creature-shaped home blends into the landscape like a fantasy villa it's hard to resist the call of a good ice cream or sorbet artisan ice-cream makers and gelateries unveil their finest ice creations these ice creams and sorbets are made by frosty enthusiasts and are sure to delight gourmets young and old gourmet tea rooms and good spots for cones to enjoy on the go the capital is full of great places for frozen treats So, are you ready to sample the best ice creams and sorbets in the capital? Here are the best ice cream deals! For greater transparency, Sortiraparis.com lets you sort the contents of the selection according to our most recently published articles or those most frequently consulted by our readers Crème, the famous London cookies come to the MaraisThe cookies that Londoners love are finally coming to Paris with the opening of Crème, the store of pastry chef Damien Leroux, in the Marais! [Read more] Think back to some of your favourite celebrations ice cream was present for at least one of them And I think that’s the underlying element of why we love it The fact that it’s cool and creamy — and quite possibly the perfect summer treat — doesn’t hurt its almost-universal appeal you don’t need to be celebrating anything special to enjoy a good scoop “I could honestly polish off a litre in one sitting That sounds really bad to admit,” he says with a laugh Those who have stopped by Tagulao’s much-loved Vancouver ice cream shop are likely as well versed on the topic of quality ice cream as he is creamy treats at La Glace are so delicious they were voted by our readers as the best in the city That’s crazy,” Tagulao humbly exclaimed after being notified of the win “It’s always great when you make something and people respond really well to it.” he admits to having a head’s up that his ice cream was truly memorable during a recent TED Talks event where he was sharing samples of his ice cream “There was this one woman who came up and was insisting on getting more ice cream,” Tagulao says with a laugh he gave her a full-sized scoop rather than the tiny sample spoonful “That was a pretty cool moment,” Tagulao says taking the top spot on our reader-chosen list means that the efforts that Tagulao and his team have been making to get customers into the shop are more than working La Glace is more of a destination for ice cream fans than a place that people simply stumble upon while exploring the city The location is an element that’s played a part in the growth story of La Glace prompting Tagulao to make sure that every lick or spoonful enjoyed at his store leaves a lasting impression on his customers to ensure that they come back for another scoop and there have been a lot of new people coming in this summer,” he says proudly of his growing business “It is more about getting the word out there because it is one of those places that is a destination the fact is that people do make a point to come and check it out and for newcomers who say that they heard about it and they heard great things — they’re making the effort to come out One taste of the shop’s creamy creations is all that’s required to understand that these blends aren’t your average scoops of store-bought sweet stuff which is made from scratch using a base of creme anglaise — a thick custard-like concoction containing heavy cream and egg yolks — is classified by Tagulao as French ice cream a distinction he says helps to set it apart from the rest of the shops in the city “I think we’re still teaching Vancouverites that there are different types of ice cream,” Tagulao says of the dairy distinction “The fact that we use Avalon Dairy Heavy Cream and egg yolks contributes to the scoop size that La Glace dishes out It’s a portion talking-point Tagulao says he often finds himself explaining to customers “When we started introducing our scoop service when we first opened up people would look at the scoop and be like that’s a modest-sized scoop.’,” he recalls “I think people are more used to American-style ice cream where you get a huge scoop and it starts to melt really fast and you have to eat it right away The reason it melts really fast is that there’s more aeration in it and that’s why you get larger scoops.” Tagulao says those naysaying newcomers realize just why the portions are the restricted size that they are this is really rich’,” he says with a laugh you only need a little bit to satiate your appetite for it.” The less-is-more approach is something that fans of Italian gelato are familiar with where portion sizes are smaller and flavours more vivid Tagulao is the first to inform customers that La Glace’s artisan iced treats are not gelato “There are a lot of great ice cream places in Vancouver but we’ve kind of differentiated ourselves in the way that we are French ice cream and we make everything from scratch “We’re trying to create and maintain that level of high-end luxury ice cream that’s accessible to everybody.” That accessibility ambition has seen Tagulao introduce a curated selection of La Glace flavours into local grocery stores this season “It’s exciting,” he says of the wholesale branch of the business “It’s definitely a new challenge each year and I see ‘expansion’ being the big word for us this year.” he assures fans of his hand-crafted ice creams that the increased production won’t change the richness of his flavours that’s where we can really maintain the quality of our product our plan is to do it slow and steady,” he says “There’s certain compromises that I will not take that would sacrifice the quality is to not to dilute the product or the brand at all.” the menu consists of a few steady favourites including Vanilla Bean Vegan Coco Pandan Ice Cream with Pandan-infused coconut cream and Ganache Ice Cream “We have people who are angry if we ever run out of ganache,” Tagulao says with a laugh of the dark-chocolate mixture of heavy cream and chocolate that is a go-to for many of the shop’s regulars which is a really high-end chocolate supplier from France there’s a revolving selection of specials that change each month “There’s about 20 or so flavours that rotate through each month And then we always incorporate some seasonal flavours “We are always trying to do some new recipes so I always add in another flavour as a surprise.” Tagulao admits that it’s the recipe testing — and tasting — that continues to be his favourite part of the job “Being able to be creative is what motivates me,” he says “I always want to have something new to offer but I also want to respect the fact that customers have their favourites.” but it’s the vanilla bean,” Tagulao says of his favourite flavour “There’s just something about being able to add things to your ice cream I’ll get the vanilla — but I’ll always throw in a spoonful of peanut butter or Maldon salt “I like playing with my ice cream that way.” Metro residents know their hot spots when it comes to scoring the perfect ice cream (Note: we didn’t break down the voting into categories such as ice cream When we asked our readers to submit their recommendations for the best ice cream in Metro — and beyond — via social media and email there were a few that immediately came out on top Here are the top 23 destination in and around the city to get a sweet ice cream treat you’re not allowed to complain about the results But you’re welcome to add your recommendations in the comments below Earnest Ice Cream (various locations) — 1829 Quebec St Elephant Garden Creamery — 2080 Commercial Dr Glenburn Soda Fountain & Confectionary — 4090 Hastings St Hottiesfoods Emporio — 31170 Dewdney Trunk Rd Mighty Moose Ice Cream — 42333 Yarrow Central Rd Mister Artisan Ice Cream — 1141 Mainland St Rain or Shine Ice Cream (various locations) — 3382 Cambie St Rocky Point Ice Cream (various locations) — 500 6th Ave #100 Screamers Soft Serve & Treats — 12211 Third Ave Umaluma Dairy-Free Gelato — 235 E Pender St After plenty of frustration last year, Peter Sagan took the flowers on Sunday’s dramatic uphill finish in Cherbourg, Normandy. With the victory the world champion grabbed his first ever yellow jersey, something Mark Cavendish did Saturday Fin de la malédiction, Tourminator est de retour ! / End of Sagan's curse in @LeTour , Tourminator is back #TDF2016 pic.twitter.com/YTtHEHcXj1 — Tour de France™ (@LeTour) July 3, 2016 Stage 2 of #TDF2016 (Saint-Lô – Cherbourg, 183 km) will be underway in less than an hour. pic.twitter.com/I3tWnQ4oa3 — Deceuninck-QuickStep (@deceuninck_qst) July 3, 2016 Then things got even worse for crash-sore Alberto Contador Romain Bardet and Joaquim Rodriguez were 2:00 behind the peloton the peloton kept it mellow and the pack re-formed with 110-km remaining With 100-km to go the quartet had a gap of 6:30 Andre Greipel (Germany/Lotto-Soudal) once again took the maximum remaining points The gap didn’t start coming down until Orica-BikeExchange and BMC came forward to help Dimension Data Then Direct Energie began to ride with intent With 24-km to go the lead was 3:30 and the breakaway lost a man The day’s winner would come from the trio of Voss Jasper Stuyven (Belgium/Trek-Segafredo) and Norwegian Vegard Breen (Fortuneo-Vital Concept) Stuyven attacked on the uncategorized Côte d’Octeville with 8.5-km to go The Belgian at the pointy end of the race had 1:30 with 6-km remaining Richie Porte (Australia/BMC) had terrible luck in flatting the Côte de La Glacerie peaked 1.5-km from the finish line 3 came a downhill leading to a sharp curve before a final On aborde la Côte de la Glacerie. Jasper Stuyven tient toujours sa minute d'avance au pied du col. #TDF2016 pic.twitter.com/zS1nRWm7nv — Équipe Cycliste Groupama-FDJ (@GroupamaFDJ) July 3, 2016 Michael Matthews and Alejandro Valverde scrapped it out for the win with Sagan coming around Alaphilippe to get satisfaction after five runner-up placings last year It was Sagan’s fifth career Tour triumph Fabio Aru and Rodriguez are among those lumped together 14-seconds back on GC Get the digital edition of Canadian Cycling Magazine Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" Sign In Register This summer, the long-anticpated La Glace ice cream shop opened up and immediately it won the hearts of Vancouver's sweet tooths and aesthetes The gorgeous Parisian-inspired shop is where you'll find La Glace's French-style ice cream (and non-dairy options) in cups and cones Photo: Makito Inomata/Art Direction: Margherita Porra for Arithmetic La Glace has now expanded their offerings to include pint jars (or which is 500mL) of their evocative flavours and they are hands down the prettiest of their kind in the whole city Right now the jars are packed with three flavours but the line will expand with seasonal and other offerings Try their classic Ganache (dark Valrhona chocolate) or Vegan Coco Pandan (pandan-infused coconut cream) "Our ice cream is so rich and luxurious," says Mark Tagulao founder and culinary director of La Glace in a release "We wanted the packaging to be equally impressive—something our guests can treasure or delight in gifting." La Glace Ice Cream (Photo: Gillian Stevens) Right now ice cream lovers will find three La Glace flavours (including one vegan) available for purchase in the shop in the custom-made milk glass jar with signature gold lids The jars were designed by Vancouver creative agency Arithmetic and retail--all full up with ice cream goodness--at La Glace for $15 each Juliette A ©Henriette & Olga BordeauxA la recherche d'une adresse sucrée de qualité pour le goûter Rendez-vous chez Henriette & Olga la glacerie/pâtisserie de choix pour une parenthèse chaleureuse et gourmande consacrée aux plaisirs gourmands c’est avant tout une histoire de rencontre Celle entre le gérant d’une glacerie et son client tout deux amoureux de l’exigence artisanale Le duo idéal pour fonder la nouvelle « glacerie-pâtisserie » de Bordeaux en mars 2023 Avec en commun : l’amour des bons produits des recettes authentiques et une adoration partagée pour leurs grands-mères respectives (qui portent les doux prénoms de la maison) L’Ancien Glacier devient rapidement Henriette & Olga avec une carte qui oscille entre glaces et pâtisserie homemade Son arrivée remarquée dans le quartier à quelques pas de la place du Parlement lui confère le statut de « glacier le plus artisanal de Bordeaux » avec une recherche pointue et un travail exigent pour chacune de ses créations La glacerie a récemment était élue parmi les 12 meilleures de France et Belgique par Le guide le Fooding Henriette et Olga puise autour de Bordeaux les meilleurs produits sourcés Chacun d’entre eux est traçable et devient le fruit d’une histoire particulière avec les fournisseurs Cassonade ou encore la maison Sacré Français pour les épices… Des partenaires triés sur le volet pour garantir des saveurs originelles Des glaces purement et simplement de saison qui se partagent entre sorbets (avec le goût authentique du fruit) crèmes et coupes glacées généreuses On compte une 30aine de parfums qui varient selon les arrivages au gré de l’imaginaire de la brigade Ce qui donne parfois un catalogue surprenant et original Avec à cœur de surprendre ses fidèles habitués la glacerie travaille des parfums éphémères pour sortir des sentiers battus le goût « figue » « cerise » ou encore « pêche - thé jasmin », « citron - piment » ou « rosé - pastèque » pour le fun Toujours dans la saisonnalité du produit Henriette & Olga décline une carte de glaces toute l’année (plus restreinte l’hiver de fait) en fonction des étals des primeurs. L'adresse séduit par ses compositions savamment bien travaillées et gourmandes Autre surprise pour les sugar-lovers Une gamme de pâtisseries concoctées quotidiennement avec amour Les tartelettes "Henriette" et "Olga" goût chocolat ou fleur d'oranger le cheesecake ou la dernière nouveauté : Une tarte fraises-poivre qui ravive les papilles Sans oublier les collaborations éphémères chaque mois avec une tarte café-whisky réalisée en partenariat avec la brasserie Moon Harbour et Café Piha. Henriette & Olga nous replonge en enfance loin des glaciers industriels d’à côté le spot au cœur du quartier Saint-Pierre sert ses clients en continu Avec une terrasse de 20 places (30 places assises en intérieur) le lieu cocooning charme par son âme particulière qualité et exigence artisanale font de lui le glacier favori des Bordelais Et également l'une des 50 adresses françaises à découvrir (cette fois ce n'est pas nous qui l'affirmons mais le club expert Fou de Pâtisserie) Bordeaux : Un gourmandise store avec 800 références de bonbons comme aux USA le roi du cookie bordelais ouvre une deuxième boutique en centre-ville Ô Saint-Michel : La table familiale qui twiste les bons produits du Sud-Ouest Lisa B @Sain A l’heure où le soleil tape fort sur la capitale rien de tel qu’une petite glace bien gourmande pour se rafraîchir : et celle dont on vous parle saura ravir plus d’un parisien… délice bien franchouillard adulé de tous les terriens est ENFIN décliné en crème glacée Et pour cette pépite à tomber fondateur de la célèbre boulangerie parisienne SAIN Si déjà ses délicieux pains au chocolat vous faisaient chavirer attendez un peu de goûter cette glace originale Composée de tous les ingrédients qui font la singularité du pain au chocolat d’Anthony Courteille nul doute que cette nouvelle recette saura combler les cœurs de tous et de toutes Accompagnée de deux bâtons en chocolat on la dévore en pot ou mieux encore… dans une petite brioche pour avoir la véritable sensation de croquer dans un pain au chocolat Et c’est du 100% miam-miam garanti Une publication partagée par SAIN boulangerie (@sain_boulangerie) le 8 Juil Les meilleures adresses de cafés glacés où se rafraîchir à Paris cet été On vous dévoile 5 secrets sur la recette de l'une des meilleures glaces du monde Mathias L @Justin BridouElle a été annoncée comme une blague mais on est sûr qu’elle peut devenir bien réelle L’idée va très sûrement faire débat On s’attendait à tout sauf à ça en 2020 mais c’est bel et bien arrivé la marque Justin Bridou (groupe Aoste) a annoncé une possible prochaine création sur sa page Facebook le lundi 20 juillet 2020 Une création rêvée (voire cauchemardée) de glace au saucisson « C’est LE parfum qu’on rêve de voir cet été dans les camions de glaces Pas vous ? » La blague connaît en tout cas un succès parmi les fans de la marque Il faut croire que l’équipe de Justin Bridou ne sont pas les seuls à rêver d’une glace au saucisson parfaite pour allier apéro et fraîcheur C’est LE parfum qu’on rêve de voir cet été dans les camions de glaces 😍 Pas vous La section des commentaires a également permis un défoulement général des flopées de propositions de goûts de glace surréalistes sont tombés tels que la glace au boudin au maroilles ou encore à l’andouille… La glace au saucisson semble délicieuse à côté…Vous aurez peut-être la chance (ou pas) de déguster un jour une glace au saucisson accompagné d’un bon Ricard bien frais Mégane Lourenco on se devait de vous pondre un top des meilleurs glaciers de la ville Où du moins de mettre à jour notre vieil article On a pris notre courage à deux mains pour écumer les rues de Lille à la recherche des meilleures glaces et sorbets une corvée plutôt difficile on ne le cache pas ce genre d'investigation étant un réel sacrifice les meilleures adresses pour se rafraîchir le gosier. "Gelato" ou "glace" en italien. Oui car n'oublions pas que les meilleures viennent de là-bas Derrière cette charmante échope Et les compères ne proposent que de délicieuses glaces artisanales sans conversateur ni arôme artificiel L'avis des Lillois est à peu près unanime : ce sont les meilleures du centre ville Une publication partagée par Gelato&Coffee 🍦☕️ (@gelatoandcoffee) Impossible de passer à côté de ce stand retro hyper charmant L'enseigne historique n'est pas seulement spécialisée dans la gaufre Ses délices glacés sont servis dans des pots ou des cornets croquants (bien loin du cornet industriel goût papier) la maison propose 5 parfums de glaces maison et 3 de sorbets Et quels délices : le sorbet framboise est exquis le mélange vanille/caramel/chocolat "Bon Accueil" rend addict et la glace au chocolat est intense à souhait Une publication partagée par 𝑴𝑬𝑬𝑹𝑻 (@meert_1677) Si vous êtes du style à préférer les parfums classiques aux saveurs exotiques on vous invite à tester le glacier Pedone rue du Cirque à Lille Tout simplement car il figure dans le top 10 des meilleures glaces à la vanille selon le Gault & Millau la maison fait en sorte de ne proposer que la crème de la crème le glacier propose plein de recettes au goût étonnant comme Yuzu sésame ou encore rocher ! Une publication partagée par Pedone (@pedoneglacier) Les Glaces Ruiz régalent les nordistes depuis tout de même 1920 Avec environ une cinquantaine de parfums différents (tous 100% faits maison) le glacier Ruiz possède plusieurs boutiques ainsi qu'un camion qui sillonne les routes de la région Vous pouvez retrouver leurs glaces absolument délicieuses du côté des Halles de Wazemmes ! Une publication partagée par Glaces Ruiz (@glacesruiz) 10 nouveaux restos à tester absolument à Lille Top des adresses où se goinfrer de truffe à Lille Où trouver les meilleures viennoiseries de Lille Clemence ©Fernand & PauletteDe la crème glacée au sorbet du classique parfum chocolat-vanille au parfum coquelicot et nuage des prairies les recettes des glaciers n'ont de limite que l'imagination de leurs producteurs. Et Bordeaux accueille son lot de créateurs de délices givrés donc voici un petit florilège.. Sans conteste la meilleure glacerie artisanale de Bordeaux : Henriette et Olga puise son ADN dans l'amour du goût de l'authenticité et des Madeleines de Proust À mi-chemin entre pâtisserie et glacerie artisanale au cœur de Bordeaux elle est LE repaire pour un goûter de qualité concocté avec amour et uniquement avec des produits de circuits courts l'écrin gourmand brille par son esprit chaleureux et coquin qui nous replonge en enfance. Ces créations givrées 100% locales évoluent au fil des saisons et de l'imagination des propriétaires avec quelques parfums éphémères irrésistibles pour créer la surprise notre coeur balance entre les tartelettes, le cheesecake ou le fameux choux dulcey qui rappelle les repas dominicaux de famille. Plaisirs gourmands Une publication partagée par Henriette & Olga (@henriette_et_olga) La Maloune est idéalement plaçée sur la place Gambetta Mais c'est surtout pour ses frozen yogurts que l'on se rue là-bas afin de déguster ces petits pots bien garnis nous on craque pour la combo fraise-chocolat Une publication partagée par La Maloune (@la_maloune) La Maloune14 bis Place Gambetta Sur la place de l'église Saint-Pierre s'étend une terrasse d'un autre temps La Maison du Glacier propose une soixantaine de recettes glacées bio dans un décor de station balnéaire des années 40 La boutique élabore en collaboration avec la maison Terre Adélice plus de 80 parfums Exit les couleurs fluo venues d'une autre galaxie à l'image du sorbet citron-basilic ou de la crème glacée sirop d'érable, la glace se savoure ici dans sa couleur naturelle Une publication partagée par La Maison du Glacier (@lamaisonduglacier) La Maison du Glacier 1, place Saint-Pierre - BordeauxAmorino Créée en 2002 par deux amis italiens l'entreprise Amorino est aujourd'hui présente dans le monde entier.. Voilà presque 15 ans que la marque élabore de nouvelles créations originale à l'image du sorbet gingembre-orange sanguine qui tient en ce moment le haut de l''affiche Grâce à leur boite isotherme dégustez leurs grands classiques comme l'Amarena aux griottes la crème café 100% arabica ou encore la Pistacchio Une publication partagée par Amorino - Gelato al Naturale 🍦 (@amorinogelato) Amorino 53, rue Porte-Dijeaux - BordeauxDu lundi au dimanche 12h-19hFernand Glacier Avec ses tables colorées disposées en terrasse et les enfants qui y prennent leur goûter Fernand Glacier a des allures de cour de récréation Un vrai paradis du sucre où se côtoient crêpes jus de fruits frais et crèmes glacées Ici pas d'envolées créatives mais à voir les moues enfantines barbouillées de chocolat Une publication partagée par Fernand (@fernand_glacier) Zazou 15, place Fernand Lafargue - Bordeaux Au détour d'une promenade sur les quais vous tomberez peut-être sur le petit chariot rempli de merveilles de Fernand & Paulette Leurs triporteurs arpentent la belle-endormie de long en large à la rencontre des bordelais gourmands Créer des saveurs glacées et les proposer à la vente Des bâtonnets glacés aux fruits (de saison et issus de la région) des esquimaux aux laits végétaux qu'il est possible d'agrémenter de topping et des bâtonnets glacés alcoolisés (plutôt Ricard ou Mojito?) qui ont fait le succès de la marque en festivals Fernand & Paulette se privatise même pour des évènements Leur bar à glace fait un tabac ! Une publication partagée par Fernand & Paulette 🍧❄️ (@fernandetpaulette) Fernand et PauletteSite internet I’d totally do it again in a heartbeat Check out my adventure as I stayed in North America’s only ice hotel Plus you can learn from the mistakes I made and I’ll give you some inside tips to ensure you make the most of your stay SOMETHING TO NOTE: I visited the Hôtel de Glace when it was located at Golf de la Faune and the Four Points by Sheraton it has moved to Valcartier Village meaning some of the amenities may have changed Open from January until March (weather depending) each year the Ice Hotel is constructed from scratch Throughout January you can witness the process as they add-on sections until it’s fully completed at the end of the month meaning you’ll never have the same experience twice Don’t be fooled if the outer design looks familiar you’ll step inside to a brand new winter wonderland In 2015 the Québec Ice Hotel was celebrating their 15 year anniversary You’ll witness bits and pieces of past and future carved into beautifully intricate scenes and sculptures Temperatures can be quite chilly and being prepared is the best way to ensure a fantastic time Be sure to pack day clothes and an outfit for sleeping in get used to wearing clothes to bed as you won’t be wearing your birthday suit in the Hôtel de Glace Ideally your base layer should be breathable so the sweat doesn’t linger while you sleep layer up with some fleece or wool to help generate heat and keep your warmth in a thin outer layer like a windbreaker will trap the heat in to ensure everlasting toastiness socks that breathe are best like wool or alpaca It doesn’t hurt to have a second pair to either layer up or switch in case they get wet mittens and a hat are a must to complete the ensemble you’ll be given everything you need to ensure you survive your stay the Groupon was for the ice room only so if you got cold you’d head to the pavilion located beside the hotel to warm up since the move to Valcartier your stay will include a backup hotel room Not only is this great for storing your luggage (we had to use lockers during our stay) it’s especially essential if you visit during a cold-snap the room is even included with the Groupon Robin and I would have loved this as when we stayed it was -25˚C INSIDER TIP: Don’t forget to sign up for an information session While you do have a backup room to retreat to if need be you’re there to say in Québec’s Ice Hotel That’s what the true experience is about so the information will help you last all night I’d suggest signing up for a later one so you can enjoy wandering around the rooms while it’s still daylight and it’ll give you a chance to warm up before you continue your adventures You only have access to your room from 9:00pm until 9:00am the Hôtel de Glace boasted 16 different suites – all dating different time periods throughout history with some futuristic rooms thrown into the mix You’ll feel like Elsa as you move from room to room admiring the intricate carvings and designs If you’ve ever tried your hand at ice carving before you’ll have a full appreciation for just how delicate the details are that’s okay – you can try during your stay enjoy some of the additional amenities that come with your package We enjoyed a quiet snowshoe along the trails by Golf de la Faune However at Valcartier you can enjoy their snow tubing This is a great reason to arrive earlier in the day otherwise you may not have time to fully take advantage of everything the area has to offer If you find yourself starting to get hungry there are a number of restaurants located on the Valcartier property I can’t attest to the experience as we weren’t on the property during our stay we did go offsite and grabbed some grub at a local restaurant which is always a great option Just don’t forget about your information session it’s time to enjoy the exclusivity of being an overnight guest Enjoy the newfound quiet as you wander through the common areas Take a moment to fully enjoy these evanescent sculptures and the fact that everything from the structure to the sculptures to the doorways is made of ice and snow and don’t forget to embrace your inner child by zooming down the ice slide Included in your stay will be a delicious cocktail made by one of the hotel’s amazing bartenders You’ll never have to worry about a warm drink here There’s a flavour to suit everyone and I guarantee it’ll warm you from the inside out despite coming in an ice glass Mine even had maple syrup – it really doesn’t get more Canadian than that Make sure you don’t overindulge though as you’ll want to stay in bed once you’re there INSIDER TIP: Try to avoid licking your lips before you take a sip from your glass Remember how your parents told you never lick a metal pole in winter it was time to put what we learned in our information session to good use as temperatures were incredibly cold during our stay Talk about getting the true Canadian winter experience It’s also imperative to warm yourself up before climbing into your sleeping bag Whether that’s a long hot shower or a trip to the spa ensure that you’re nice and toasty for the night Towel off completely and make sure you’re fully dry before layering up in your bedtime gear you’ll have to pee at least once during the night Take note of the closest bathroom before climbing into bed so you’re not wandering in the cold I also suggest packing a small flashlight and keeping it in your sleeping bag so you can easily make your way there and back Now the fun part… getting into the sleeping bag You’ll notice there’s a sheet on the bed as well as a sleeping bag The sheets are for show as you’re bagging it for the night There’s a thinner layer which goes between you and the sleeping bag to help with warmth It can be a bit of a struggle to get all the layers straight so I suggest putting your feet into the thinner layer first and pulling it up over your shoulders Then wrap it around yourself and use one hand to hold it in place while you use the other to get into your sleeping bag but you’ll be comfy in no time flat and sleeping in your mini-igloo This way you’ll have barely any skin exposed once you’re all snuggled up Chances are you won’t sleep as well as you would in your nice snuggly bed meaning you’ll be an early riser that day it was worth it as we had an empty spa all to ourselves The spa area at Golf de la Faune had 4 hot tubs and a small sauna all surrounded by beautiful trees and a snow wall We were supplied with towels and a bathrobe so we had everything we needed to run from the pavilion to the hot tub to the sauna to the hot tub to the… you get the picture Even though they won’t help temperature wise they’ll keep your feet from sticking to the ice as you get in and out of the hot tub Plus they help with traction so you don’t wipe out After finishing off our early morning spa time with a hot shower we indulged in the wonderful all-you-can-eat buffet the Hôtel de Glace had to offer we took one last jaunt around the hotel before saying goodbye We were sad to leave this ephemeral beauty but very gracious for the seat warmers in the car By the way, if you’re not interested in staying overnight but rather just witnessing the hotel itself, you can purchase a day pass. It’s a great itinerary addition if you already have your Québec City accommodation booked or if the thought of sleeping on ice makes you shiver I would visit every year just to see the different carvings Québec City’s Hôtel de Glace is a winter wonderland that’s not to be missed