Une Glace à Paris and at Montmartre

Une Glace à Paris is first and foremost the adventure of two pastry chef friends... who are crazy about ice cream! Emmanuel Ryon - Meilleur Ouvrier de France Glacier and World Pastry Champion - and Olivier Ménard have worked for some of the world's finest pastry houses, while keeping in the back of their minds the dream of creating a real ice cream parlour in Paris. Two complementary talents, two excellent skills, the desire to take a bite out of the world and share an immoderate love of ice cream! Their gamble paid off, as they opened Une Glace à Paris in 2015 in the Marais district, and continued the adventure with a second store in Montmartre.

Since 2015, they have been creating high-quality ice creams and frozen pastries in their boutiques. Based on the finest ingredients - milk, cream and eggs, of course, but also high-quality vanilla, chocolate, coffee, praline and fruit - everything is made on the premises. The creams rise, rise, rise, to become light, vaporous, zephyr-like, the nougatines succumb delicately under the tooth, the cocoa beans scent, the vanilla reigns as undisputed mistress of these places where rustle, swirl, sing all these wonder machines.

The quality ice creams made made at Une Glace à Paris, with carefully selected ingredients, combining original and ultra-creative tastes and textures that evolve with the seasons... on sale in cones, jars and half-liters.
Frozen pastries offer all the pleasure of a cake with the freshness and lightness of ice cream... available individually or to share.

With its rows of chiliennes on the Place des Abbesses, this ice cream and pastry shop is ideally located for tourists and locals alike, who come to bask in the summer shade of the plane trees. The work of Meilleur Ouvrier de France- glacier and world pastry champion, Emmanuel Ryon, accompanied by his partner Olivier Ménard, the establishment delivers top-notch ice creams and sorbets, monoparfums or creations, pistachio neroli, matcha green tea, black cardamom coffee, mara des bois and hibiscus...

For Emmanuel Ryon, gourmet food is first and foremost a family affair... His entire childhood was steeped in the culinary talents of his mother and grandmother, as well as those of his uncle, a pastry chef in Fernet Voltaire, Switzerland. With his CAP in his pocket, Emmanuel Ryon set off on a series of highly formative training courses, and it was his attraction to competitions that enabled him to discover that he was capable of creating and turning dreams and ideas into reality. He took part in 25 competitions, winning most of them, to become World Pastry Champion in 1999 and Meilleur Ouvrier de France Glacier in 2000. His taste for travel blossomed at the Bellouet Conseil pastry school, which recruited him to train international professionals, give demonstrations, write a book on ice cream... And that's where Emmanuel met Olivier!

For Olivier Ménard, pastry-making has been a vocation since the age of 4. A lucky man, one might think... a lucky man who would turn his obsession with patisserie into an exclusive, absolute profession, for which he would leave everything and everyone behind, daring adventure, opting for openness and inventiveness. Born under the mild Anjou sun, he soon began an apprenticeship, trying his hand at bakery, delicatessen and cabinetmaking to please his parents... but nothing would stop him: it was, and always will be, pastry-making!

Ice cream ALL YEAR ROUND at Une Glace à Paris
Frozen pastries can be enjoyed all year round. A new practice, a new indulgence, the harmony of flavors, the interplay of textures, the skilfully constructed perfumes - bold, dense, delicate - compose an infinite variation of fresh notes that will satisfy every sweet tooth in every season. Perfects, nougatines, vacherins and Norwegian omelettes rub shoulders with ice creams and sorbets of a thousand flavors. The gourmet past meets the audacity of creation and the precision of expertise.