One of the things this city has to offer, which I feel is constantly being forgotten among the countries love for bread, cheese, and wine, is their glace, which by no means has an equivalent in the States. Ice cream in the states is often too heavy and in some regions resembles custard more than ice cream. However, here, the glace is so light and yet full of flavor, making it quite easy to consider getting a second round. The only way I can really describe it is the perfect medium between a sorbet and gelato, it has just the right amount of weight and cream associated with gelato but also has a sorbet’s crispness.
My favorite place so far is Berthillon, which known for having the best glace in Paris and a prime location behind Notre Dame on the Îsle-Saint-Louis; its hype does not overshadow its product. For weeks, Rachel and Eve kept telling me about how incredible the glace was, and its true, it is simply the best. Plus its always fun to see which flavor will be offered the day you go, I personally am still waiting for the legendary Pistache to show up on the menu. However, I recommend the chocolat noir, nougat de miel, or frambroise.
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