With the change of season in Paris, Emmanuel Ryon (so good #11) and Olivier Ménard inaugurate the heart of their project, the launch of their collection of ice cream pastry. Vacherin, as one of the most emblematic ice cream cakes in the French tradition, is the starting point of this collection. This type of product, halfway between ice cream and pastry, is one of the areas in which Ryon moves around more freely and where he can demonstrate his talent. Thus Une Glace à Paris introduces these organoleptically well-studied variations of the classic vacherin to enhance sales in winter and begin to unveil the true personality of a unique ice cream shop.
Refined combinations of flavors, playing around with textures, wisely defined aromas which are intense and delicate, an elegant presentation and fresh fruit decorations are some of the premises. Ryon and Ménard combine Mexican vanilla ice cream and Tanzanian chocolate ice cream, the mango and the bio Matcha tea ice creams, passion fruit and raspberry sorbets, not to mention the ever blessed cassis, this time combined with mint and Madagascan vanilla. Another big proposal of this tandem of professionals is the strawberry Vacherin composed of seasonal fruit, baked and mixed with a hibiscus infusion, a fresh cream ice cream (fleur de lait) made with a mascarpone reduction, wrapping the fruit with sweetness. It also contains two meringues, one delicately crispy and a fluffy Italian meringue.
This collection of vacherins “plays well with the contrast between the pristine white meringue and vivacity of the colors of the fruit, the old-fashioned scrolls (spiral-shaped decorations), rigor in the construction of flavors, and playing with sorbets’ and ice creams’ textures.”, in Ryon’s own words. A collection that values the audacity of ice cream pastry d’auteur by the hand of one of France’s greatest professionals.