One of the signature collections that best expresses the fusion of ice cream and pastry at La Fabrique Givrée is that of the Kif du Chef. A product that demonstrates Jérémie Runel‘s ability to integrate both disciplines and a concept that explores the possibilities of the bar as a nomadic, traveling element made of ice cream to take away. The collection has been on the market for several years now and is regularly renewed with a rotation of references. This campaign welcomes three novelties, Carabombe, Fraise Melba, and Habibi. Like the rest of these bars, they are available in two formats: individual (150 g) or for sharing (450 g).
One of the new Kifs du Chef is Carabombe, a gourmet proposal that plays with caramel and salt as a flavor enhancer in sweet contexts. It consists of sablé breton, caramel, and fleur de sel ice cream, liquid caramel (coulant), vanilla-tonka ice cream and caramelized almonds.
The second novelty is Fraise Melba, a true ode to this fruit. It is based on a soft almond cookie, strawberry sorbet, strawberry marmalade, vanilla-tonka ice cream, and caramelized almonds.
The third Kif du Chef is the most exotic of all. It is called Habibi, an Arabic term that means “my dear, my beloved.” In this creation everything revolves around pistachio and nods to Mediterranean products such as the Medjool date and the Vallauris orange blossom (Alpes-Maritimes). It consists of a crunchy praline, grilled pistachio ice cream, Medjool date ice cream, and Vallauris orange blossom and pieces of toasted pistachios. A pairing of flavors that transports one directly to the Middle East.