Image Image Image Image Image Image Image Image Image Image
> > > La Fabrique Givrée fills their autumn-winter menu with magic
No Comments

La Fabrique Givrée fills their autumn-winter menu with magic

October 15, 2015
La Fabrique Givrée fills their autumn-winter menu with magic
Luis Concepción

Deseasonalization becomes a key objective of La Fabrique Givrée (so good #14). With the coming of October, Jérémie Runel (192 reasons) and his two partners and friends renew the menu while opening a new store in Lyon. New culinary proposals based on perfumed flavors like orange blossom and Medjool dates; pecan pralines and caramel; pink grapefruit and juniper berries; lemon pie; Madras curry and mango; pineapple, banana and lemon; Williams pear; chocolate cake; Corsican clementines; fresh Uzes truffle, white nuts and candied chestnuts.

This autumn-winter menu expands the range of ice cream cups that has characterized this establishment with Street Coupe Tatin, which consists of a vanilla ice cream, pomme Tatin, caramel sauce, whipped cream, tonka bean and shortbread. It also ventures into new products such as ice cream sablés, ice cream hamburgers, individual ice cream jars to take-away, a play on spreadable creams and waffles … A completely renewed offer to keep surprising from the most unexpected concepts and formats.

In addition, Runel and his colleagues are preparing to launch a new line of Christmas logs. The Clem trunk (hazelnut cake, shortbread, Corsican clementine sorbet, Corsican clementine jam, Tahitian vanilla ice cream) is one of the new creations.

Photos: © Guillaume& Laurie