With Brigat'Gelato, Italian brothers Lucio and Thomas Colombo added a new dimension to their bakery-pastry shop Brigat'. At the back of their store, Natascia Zanchetta creates authentic, artisanal ice creams. Her selection is composed of some 15 flavors, including perennial classics (vanilla, pistachio, coffee, chocolate...) but also original flavors (millefeuille, coco-stracciatella) that vary according to the seasons and the ice cream chef's whims.
Can't-miss flavor: Tiramisu, the absolute symbol of Italian desserts, gets a very appealing frozen version. Soft-textured mascarpone cream; cookie soaked in L'Arbre à Café's full-bodied, powerful Canopée coffee; cocoa powder. Delizioso!
Top 3 sellers: pistachio, chocolate, tiramisu.
Price: €4.40 (one scoop), €5.40 (two scoop).
Brigat'Gelato, 6 Rue du Pas-de-la-Mule, Paris 3rd arrondissement.
Nicolas Decitre, a former executive in the telecommunications industry, left his job in 2011 to devote himself to his passion for ice cream, driven by a deep-seated desire to get as close as possible to raw products. It's no surprise that his ice cream shop quickly became a benchmark in Marseille. At Vanille Noire, good ice cream starts with high-quality ingredients, with as little water and sugar as possible, and no artificial additives or preservatives.
Can't-miss flavor: Black vanilla is obviously the flavor you'll want to taste first. This recipe marries Madagascar vanilla with four or five secret ingredients to offer a rather surprising salty touch on the finish.
Top 3 sellers: black vanilla, Beirut Night, basil.
Price: €3.70 (one scoop), €5.70 (two scoops).
Black vanilla 15 Rue Caisserie and 2 Rue Lorette, Marseille 2nd arrondissement; 1 Rue Molière, Marseille 1st arrondissement.
Having cut their sweet teeth in prestigious establishments like Fauchon, Patrick Roger and Alain Ducasse, Agathe Pougnet and François Simon opened their first store in Lyon in 2019. Their goal was to combine quality and ethics. All their ice creams and sorbets use raw organic milk from a nearby farm, whole fresh eggs, seasonal and almost always local fruit and aromatic herbs from their kitchen garden.
Can't-miss flavor: Simon cold-infuses French buckwheat seeds and flour for 24 hours to make this ice cream. The buckwheat's strong, nutty taste is offset by a touch of acidity due to the addition of a small quantity of thick cream.
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