Une Glace à Paris

At Une Glace à Paris, ice cream transcends simple frozen dessert to become an expression of culinary artistry. Emmanuel Ryon, honored with the prestigious Meilleur Ouvrier de France title for his ice cream craftsmanship, brings decades of expertise to every batch prepared daily in the shop. His approach combines technical mastery with creative boldness, resulting in ice creams that are both impeccably textured and daringly flavored. The foundation of Ryon's work is his commitment to premium ingredients and traditional techniques. Each ice cream is made fresh on-site daily, ensuring optimal texture and flavor. The result is a signature creaminess that distinguishes these ice creams from industrial alternatives—rich, smooth, and luxurious on the palate. Ryon's expertise is particularly evident in his handling of classic flavors: the shop offers multiple varieties of both vanilla and chocolate, each showcasing different terroirs, cocoa percentages, or vanilla bean origins, demonstrating how seemingly simple flavors can reveal remarkable complexity. Where Ryon truly distinguishes himself is in his inventive flavor combinations. The signature Médovik ice cream captures the essence of the beloved Russian honey cake, translating its caramelized honey notes and delicate spice into frozen form. Smoked chocolate offers an unexpected savory dimension, while walnut oil brings nutty richness without heaviness. The pistachio neroli combines the earthiness of pistachios with the floral elegance of neroli orange blossom, and black cardamom coffee adds exotic spice to rich coffee notes. Seasonal offerings like cinnamon-pistachio and carrot-orange-ginger demonstrate Ryon's ability to balance bold ingredients into harmonious compositions. Beyond scooped ice creams, Une Glace à Paris elevates frozen desserts into the realm of fine pâtisserie. The citrus charlotte showcases bright, refreshing flavors in an elegant frozen format, while the ice cream millefeuille reimagines the classic French pastry with frozen layers. These creations demonstrate how Ryon applies his pâtisserie training to frozen desserts, creating sophisticated compositions that work as dinner party finales or special occasion treats. The shop also offers milkshakes and fresh fruit smoothies, extending the artisanal approach to frozen beverages. Pricing reflects the quality and craftsmanship: €3.80 for one scoop, €5.20 for two, and €8.60 for five scoops—reasonable for this level of artisanal excellence in central Paris. Working alongside Olivier Ménard, Ryon has created a destination where ice cream lovers can experience what's possible when a master craftsman applies rigorous technique and creative vision to frozen desserts. Each visit offers the opportunity to discover new seasonal flavors while enjoying the consistently excellent classics that have made Une Glace à Paris a Marais institution.