Given the heat, you will take a little ice cream. And to do this, here is a reminder of the best specialties that the editorial staff of 20 Minutes unearthed this summer in Paris.
Lebanese ice cream from Bachir and Bältis
Pistachio, angel hair, orange blossom, dried fig… You have to look for the refreshing note of a change of scenery in Lebanon, where now two stalls compete in ingenuity and talent. The Bältis ice cream parlor, which opened its second store this summer. Trends, its ice creams with oriental flavors have a growing success, due to their quality, their originality and their extreme delicacy. Impossible to resist the call of a cone based on this low-sweet ice cream but covered with pistachios or even angel hair, made from a dough stretched to infinity. The success of these ice creams in France, “we owe it to Bachir”, recognizes the starred Lebanese chef Alan Geaam. Descendants of the creators of the Lebanese brand, settled in Paris, they are the first to settle in France in 2016 causing endless queues in the streets of the capital in front of each of the shops which open continuously.
François Perret’s pastry drinks at the Ritz
Transforming a cake into a very cold pastry drink was the idea that germinated in the mind of the chef of the prestigious palace on Place Vendôme. His recipes supposed to reproduce the sensations of a dessert, from crunchy to fondant, while promising to use only a straw, François Perret composes them with a creamy and biscuity whole milk, an ultra-airy whipped cream on which is deposited a dash of chestnut, vanilla or plain caramel. For this summer, François Perret’s signature dessert, the marbled cake, is thus reproduced entirely in a liquid version. To make the experience more delicious to sip, the drink incorporates a delicate crunchy cocoa crumble into its biscuity milk.
Christophe Adam’s summer blue latte
A gourmet flower that opens when you pour the hot chocolate, a tiramisu that can be eaten and drunk in an edible cup… This summer, the former chef of Fauchon deployed the most beautiful assets of the latte in ultra-aesthetic recipes . Especially his summer blue latte which gives the impression of drowning in an ocean of milk. The drink takes on a blue color in support of an infusion of butterfly flowers, a variety from Southeast Asia that is said to have soothing properties. The chef adds green tea, oat milk and a little honey to obtain this glass with sculptural contents, served with lots and lots of ice cubes.
Jade Genin’s snow slushies
It’s the ultimate summer crush from the editorial staff of 20 minutes : Jade Genin’s granita-snow. The chocolate maker was inspired by Japanese kakigori to revisit the texture of an originally Italian specialty. Nothing to do with the crushed ice of carnivals only soaked in syrup. The chocolatier works directly in the fruit, which she concentrates, freezes and finely grates to order. The sensation is super light and highlights only the flavor of the chosen fruit. For the lemon, Jade Genin adds meringue to find a perfect balance with the acidity without adding too much sugar.
The exotic soft serves of the Bao Family and Mory Sacko
A traditional American frozen dessert recipe, the “soft serve” is an ice cream known in France as sunday. Rather caloric and very sweet… nothing very pleasing a priori, except to inject it with exotic influences. At Petit Bao and Gros Bao, you can savor the sweet and savory soft serve in a peanut flavor (peanut) pimped with chili-spiced oil. While Mory Sacko at Mosugo accommodates it with a variety of unusual toppings: black curry, kasha, a mix of homemade peppers, banana chips or even a miso caramel.