Tag Archives: ice cream

Slow Food Atlanta’s Annual Ice Cream Social

Chill out with Slow Food Atlanta on Saturday, June 20th at its 9th annual Ice Cream Social. The local chapter of the international nonprofit invites families to taste classic and creative flavors churned by local chefs.

Slow Food Atlanta ICSCome for the fresh fruits and veggies, and stay for the sweet treats. The Ice Cream Social will be held at the Cathedral of St. Philip just after the Peachtree Road Farmers Market, from 12 pm to 2 pm in Child Hall.

This year’s participating restaurants include Beverly Jean Bakeshop; Castellucci Hospitality Group (Double Zero Napoletana, Sugo, The Iberian Pig, Cooks & Soldiers); Community Smith; di Paolo; Empire State South; King of Pops; RO Hospitality (Osteria Mattone and Table & Main); PARISH; Portofino; Queen of Cream Ice Cream + Coffee; Seed Kitchen & Bar and Stem Wine Bar; Seven Lamps; Shake Shack; The Pinewood; The Ritz-Carlton, Buckhead; and TRACE Atlanta at W Midtown.

The event is BYOS — bring your own spoon! After tasting the dozens of ice creams and sorbets, guests will cast a vote for their favorite flavor.

Tickets, which include a taste of each flavor and a ballot, are $15 for adults, $5 for children ages 5 to 10 and free for children under five. Click here to purchase tickets online. Tickets will be available at the door until the event sells out.

Proceeds from the Ice Cream Social will benefit Slow Food Atlanta and the Peachtree Road Farmers Market.

Slow Food Atlanta is a local chapter of Slow Food International, a non-profit, eco-gastronomic member-supported organization founded in 1989 to inform and educate communities on a local, regional, national and international level about food production and making choices in support of good, clean and fair food.

For more information visit www.slowfoodatlanta.org.

Slow Food Atlanta‘s 9th Annual Ice Cream Social, Saturday, June 20, 2015 from 12 pm to 2pm. Child Hall at The Cathedral of St. Philip, 2744 Peachtree Road, Atlanta 30305.

The Ice Cream Bar

Ice Cream Bar: Adult Ice Cream and Sorbet

It’s 5 pm somewhere on a hot afternoon. You want something cool and sweet like ice cream, but you also want a drink. Now you don’t have to choose.

The Ice Cream BarIntroducing The Ice Cream Bar, adult ice cream and sorbet. From the creators of Frozen Pints, the treats were inspired by classic cocktails and modern mixology, and contain upwards of 8% alcohol by volume.

The flavors are White Russian, Bourbon Butter Pecan, Brandy Alexander Chip and Mojito Sorbet.

Look for The Ice Cream Bar in coolers at wine, beer and spirits stores around Atlanta. The pints cost around $8 and you must be 21 or older to purchase.

For more information visit theicecreambar.com.

Frozen Pints Introduces New Flavor

From the people who invite you to have your beer and eat it too comes a new craft beer ice cream, just in time for spring.

Strawberry SofieIntroducing Strawberry Sofie, the latest flavor from Frozen Pints. It’s a partnership between the Atlanta-based company and Chicago’s Goose Island Brewery.

Sofie is a sparkling Belgian farmhouse ale that was fermented with wild yeasts and aged in wine barrels. The tart citrus flavors of the ale are complemented by hints of strawberry in the ice cream. The boozy frozen treat is gently sweet with an upbeat finish reminiscent of champagne.

The limited release Strawberry Sofie is the first collaboration with an out-of-state brewery and follows Frozen Pints’ partnership with Terrapin Brewing Company this winter.

Frozen Pints craft beer ice cream can be found in more than 130 stores and restaurants in Atlanta and surrounding cities. It’s for adults only so prepare to show I.D. — each pint has an alcohol content between 1 and 3 percent, depending on the flavor.

For more information and to find where Frozen Pints is available near you visit www.frozenpints.com.

>> Connect
Twitter: @frozenpints
Facebook: FrozenPintsIceCream

Earlier: Frozen Pints: Craft Beer Ice Cream

Frozen Pints: Craft Beer Ice Cream

A new Atlanta-based company is inviting you to have your beer and drink it too.

Introducing Frozen Pints, a cool treat that combines two favorites: ice cream and craft beer.

The idea to make ice cream with beer started as an accident – during a party someone spilled beer near the ice cream maker. Since that fateful day the Frozen Pints team has been sipping, snacking, mixing and freezing, and now their top flavors are available on tap (rather, in a freezer) throughout the city.

Frozen Pints Ice Cream is made with genuine craft beer and contains no artificial flavorings. Complementary ingredients are added, but the true flavor of the beer comes through in each scoop.

Frozen Pints offers five year-round flavors and select seasonal flavors. Try the Brown Ale Chip, a classic brown ale paired with sweet chocolate chips and hints of roasted hazelnut. Chocolate fans will love the Malted Milk Chocolate Stout, a creamy mix of the beer and movie snack. Rounding out the year-round flavors are Peach Lambic, Honey IPA and Vanilla Bock.

This autumn look for the Pumpkin Ale. Described as “fall in a pint,” the ice cream has flavors of cinnamon, allspice and nutmeg.

And just as when buying beer, be ready to show your ID. Frozen Pints Ice Cream has an alcohol content between 1 and 3 percent, depending on the flavor.

Frozen Pints cost approximately $8 per pint. Look for them in the freezer at wine and spirits stores around Atlanta.

For more information on Frozen Pints and to find where they are sold visit www.frozenpints.com.

images from Frozen Pints’ Facebook page

Ice Cream with a View

The Amateur Gastronomer spent the month of August in Provence, France.  This is one of a series of articles on the region.

I’m going to let you in on a secret: the best ice cream in western, or perhaps all of Provence.  But you have to promise not to tell anyone so it won’t get too crowded and lose its charm.

This hidden gem is called L’Art Glacier.  And hidden is a good way to describe it, as you’d likely only hear about it from a local.  It’s in between the towns of Ansouis and La Tour d’Aigues, about a 15 minute drive north of Pertuis which is a town about 30 minutes north of Aix-en-Provence.

I was taken there by my host parents in 1998, when I spent the summer living with a French family in Pertuis.  When planning my trip to Provence this summer I was thrilled to find out L’Art Glacier was still around.

As the name implies, at L’Art Glacier ice cream making really is an art.  All the ice creams and sorbets are made on site with fresh local ingredients by husband and wife Michel and Sigrid Perriere and their son Olivier.  On any given day there are more than 30 flavors to choose from, with additional flavors that change with the seasons.

I remember from my visit in 1998 that finding L’Art Glacier was a bit of a challenge.  Fortunately they now have a website with directions.  Still it’s an adventure to get to, up and down long, winding roads through vineyards and a final steep uphill drive.  I recommend driving east from Ansouis, where you’ll find a few signs to help guide you in the right direction.

This off the beaten path location helps make the experience.  When you arrive you see right away why L’Art Glacier is so special — it feels as if you’ve been invited into the Perrieres’ home, with an incredible view of the valley below.

L’Art Glacier isn’t a normal ice cream shop where you order your scoops and then walk away.  Here there is table service, which of course you won’t mind because you’re seated in an outdoor garden looking out at the countryside.

When my husband and I arrived on a warm and sunny afternoon in August, I immediately noticed some differences from my visit in 1998.  Word had apparently gotten out about the exceptional ice cream, as there were many more tables and most of them were full.  The menu had expanded too — in addition to the dishes of ice cream there were milkshakes and floats.

My husband and I decided to share a dish of eight flavors.  Choosing just eight from the list was a bit challenging, but eventually we settled on a good mix: chocolate, hazelnut, nougat, passion fruit, Grand Marnier, lavender, honey from Provence and basil.

The presentation hadn’t changed since my first visit.  The assortment looks so pretty you almost hate to dig in.  The balls of ice cream are adorned with whipped cream, fruit and edible leaves made from sugar.  We discovered later much to our delight that the ice cream sat on top of a giant meringue cookie.

The taste was even better than I remembered.  Each ice cream was more delicious than the last, and I couldn’t get enough of the non-traditional flavors.  Despite being full as we scooped out the ice cream-soaked meringue, I wished I could order eight other flavors to try.

Though a bit skeptical on the long drive in, my husband agreed — L’Art Glacier is worth a special trip.

For information on L’Art Glacier including directions visit artglacier.com.

Related Stories:
A Guide to Gordes
Festival of Wines in Chateauneuf-du-Pape
Photographs of Vineyards in Provence

RM Seafood’s Ice Cream Tasting Game

Continued from Eating Las Vegas

“No one has ever gotten all 16 flavors right.  Very few have guessed even half correctly.”

A tip — or maybe a dare — from our server at Rick Moonen’s RM Seafood, as he placed our dessert on the table.

The dessert: Rick’s Tasting Game.  It’s a platter of 16 ice creams and sorbets that are served blind, with the diners attempting to correctly identify each flavor.

Surely our server didn’t know who he was talking to.  We may have looked like amateurs but we were seasoned eaters, ready to test our taste buds.  Certainly among my sister, her four friends, my husband and me, we’d be able to identify a good portion of the flavors.

Out of the 16 scoops we were given one freebie: we were told #8 was vanilla bean.  We tasted that one first, as a way to prepare our palates.  We then systematically tasted each scoop, coming up with our own guess before sharing it with the group.  Once we were satisfied with our answers our server gave us the sheet with the actual flavors.

Here’s how we fared:

Flavor #1:
Initial Tasting: Right away we all noticed there was a coffee flavor, with some creaminess as well.  We didn’t think it would be plain coffee, so we went for the more interesting guess of cappuccino.
Our Guess: Cappuccino
Actual Flavor: Irish Coffee Ice Cream
Final Thoughts: Not bad for our first guess!  Even though we couldn’t pick out the alcohol during the blind taste, we considered it a half victory.

Flavor #2:
Initial Tasting: Our reactions were similar and instantaneous after taking a taste of this ice cream, with several people saying “yuck!”  The consensus was unanimous on this one.
Our Guess: Garlic
Actual Flavor: Garlic Ice Cream
Final Thoughts: Nailed it!  And we didn’t have to fight over the remaining ice cream.

Flavor #3:
Initial Tasting: We all thought there were berry flavors in this, specifically dark berries like boysenberry, blackberry, redcurrant or blackcurrant, though we couldn’t decide on just one.
Our Guess: some sort of dark red berry
Actual Flavor: Berry-Crème de Cassis Sorbet
Final Thoughts: We came pretty close to getting this one — cassis is another name for blackcurrant, after all.  I’d call it another partial victory.

Flavor #4:
Initial Tasting: We all tasted chocolate in this ice cream, though it had a spicy kick.  It reminded me of Mexican hot chocolate, which has cinnamon in it.
Our Guess: Frozen Mexican Hot Chocolate
Actual Flavor: Aztec Chocolate Ice Cream
Final Thoughts: We were pretty close, I’d call it a win.

Flavor #5:
Initial Tasting: This was the flavor we discussed for the longest time.  It was sweet but not really, with too mild a flavor to really guide us.  Most of our group were not fans of this flavor, which sparked a lively debate about what it was.  I got some sweetness in it, similar to some sort of tropical fruit.  It wasn’t quite as sweet as a lychee though it had a similar taste, so I guessed that it was longan.  Noting my sister’s dislike of this ice cream, one of her friends guessed it was cheese — apparently my sister had a similar reaction a while back to some dish that had cheese in it.  Knowing we would certainly get the flavor wrong, we combined the two guesses into one nasty sounding flavor that provided endless entertainment for the rest of the trip.
Our Guess: Longan Cheese
Actual Flavor: Rhubarb Ice Cream
Final Thoughts: This one definitely stumped us, though we couldn’t recall a time when we had tasted rhubarb on its own.

Flavor #6:
Initial Tasting: We all picked up a banana flavor right away, though it wasn’t only bananas.  Banana walnut?  Banana muffin?  We went for the muffin until we got to flavor #15.  Since we were pretty sure that ice cream was banana bread we decided to change our answer for #6.  My sister insisted there was some sort of alcohol flavor in it, though the rest of us couldn’t quite pick it out.
Our Guess: Bananas Flambé
Actual Flavor: Bananas Foster Ice Cream
Final Thoughts: This was all my sister.  Good job Lauren!

Flavor #7:
Initial Tasting: We all thought there was strawberry in this ice cream, though there was a creamy flavor too.
Our Guess: Strawberry Daiquiri
Actual Flavor: Strawberry Sour Cream Ice Cream
Final Thoughts: Another flavor we were pretty close to getting.

Flavor #8:
Revealed as Vanilla Bean before we started the tasting game.

Flavor #9:
Initial Tasting: We all identified this flavor pretty quickly, without much discussion.
Our Guess: Pistachio
Actual Flavor: Pistachio Ice Cream

Flavor #10:
Initial Tasting: This ice cream was a bit tricky for us because it didn’t really taste like anything.  No fruit, no spice, no anything; we were thrown for a loop.  I thought it could be something like buttercream, while my sister’s friends wanted to go with the mouthwatering flavors of “nothing” and “default.”
Our Guess: Something between nothing and buttercream
Actual Flavor: Milk Ice Cream
Final Thoughts: We were pretty close.  Milk is one of the main ingredients in ice cream, so that sort of counts as default.

Flavor #11:
Initial Tasting: I think we all liked this flavor.  It was definitely something we all recognized, though were initially thrown off because we had never had it in this form.
Our Guess: Olive Oil
Actual Flavor: Olive Oil Ice Cream
Final Thoughts: I cook with olive oil all the time because I love its flavor so I enjoyed tasting this ice cream.

Flavor #12:
Initial Tasting: This was another flavor that we just couldn’t agree on.  It was sort of minty, but then had some herbaceous notes as well.  Some of the flavors we tossed around were spearmint, strong peppermint like the kind used to flavor toothpaste, menthol and licorice.  We all did agree that we weren’t crazy about this flavor.
Our Guess: Some kind of minty licorice
Actual Flavor: Chartreuse Ice Cream
Final Thoughts: It all made sense when the actual flavor was revealed, as Chartreuse is a distilled spirit made from a mix of more than 100 herbs, plants and flowers.  I had actually tasted Chartreuse for the first time in February, at the 2010 South Beach Wine & Food Festival, but never thought it could be an ice cream flavor.

Flavor #13:
Initial Tasting: We got a creamy caramel taste in this ice cream so we immediately thought of sweet and creamy desserts like custards.
Our Guess: Crème Brûlée
Actual Flavor: Strawberry Swirl Ice Cream
Final Thoughts: We were totally surprised with this one, because we did not pick out any strawberry.  Perhaps our scoop had more swirl and less strawberry.

Flavor #14:
Initial Tasting: This sorbet was light and refreshing.  We right away thought it was in the melon family.
Our Guess: Honeydew
Actual Flavor: Honeydew Sorbet

Flavor #15:
Initial Tasting: Right away we tasted banana and found chunks of bread in the ice cream, causing us to reconsider our guess for #6.
Our Guess: Banana Bread
Actual Flavor: Banana Bread Ice Cream
Final Thoughts: Besides the Aztec Chocolate ice cream, this was my favorite of the 16 flavors.

Flavor #16:
Initial Tasting: Another sorbet, this was great for cleansing the palate at the end of the tasting challenge.  It was a nice way to end because we were pretty confident we nailed this melon flavor.
Our Guess: Cantaloupe
Actual Flavor: Cantaloupe Sorbet

Overall we did pretty well, correctly (or pretty close to correctly) identifying 12 out of the 15 mystery flavors.  As is typical in Las Vegas we had a lot of fun, but the House still won.

Earlier: Eating Las Vegas, a culinary trip through Huber Keller’s Fleur de Lys and Burger Bar and Rick Moonen’s RM Seafood.

Champagne Brunch Buffet at the Wynn

You can’t visit Las Vegas without checking out at least one buffet.  My pick: the weekend Champagne brunch buffet at the Wynn.

For me, buffets can be dangerous — no matter what I tell myself beforehand I always eat way too much and leave uncomfortably full.  I never seem to learn that my eyes are always bigger than my stomach.  But with 16 live action cooking stations and a wide variety of dishes I just had to try a little bit of everything, right?

The Wynn buffet has all the traditional brunch fixings.  There’s a fresh fruit station, salad station, breakfast pastries station, and omelet station alongside all the usual hot breakfast foods.  I skipped all these so I could fill up my plate elsewhere.  There is a seafood station with three different kinds of ceviche and an assortment of sushi rolls (I filled up on spicy tuna hand rolls).  There is a dim sum section with steamed pork buns, dumplings and egg rolls.

Among the many options for the -unch part of the buffet are pasta, enchiladas, pizza, salmon, game hen and a delicious lamb risotto (my favorite).  Another highlight is the carving station, which features a large slab of meat normally prepared as bacon that is instead covered in spices and roasted.  It has a great taste and a soft, slightly chewy texture.  It’s a decadent treat for anyone who likes bacon.

At the Wynn buffet you’ll definitely want to save room for dessert.  There’s a separate room just for sweets.  My first stop was the ice cream bar, where I got a scoop of chocolate and coffee (I couldn’t pick just one).  Then I moved on to the cakes and pies.  The pecan pie and bread pudding were yummy and I really liked the Oreo and chocolate mousse cake, though it was so rich I could only take two bites.  I wanted to take some cookies to go but decided not to.

For an extra $7 you can get a glass of Champagne.  Bonus: unlimited refills.  When I went they were pouring Freixenet Brut Nature, a crisp and dry Cava that went well with the mix of flavors on my plate.  During my two hour grazing session I easily drank an entire bottle, thanks to our enthusiastic server Kevin.  When our glasses were half full there was Kevin, ready to fill them up.  When we were finally ready to leave he even brought us to-go cups.

The Buffet at the Wynn is open for lunch, breakfast and dinner.  The weekend brunch costs $30 without Champagne.  If you go, get there early.  I arrived around 9:30am and had no problem getting a table but two hours later there was a very long line.

For more information visit www.wynnlasvegas.com.

Great Bites at 8 oz. Burger Bar

With overpriced and underwhelming steak restaurants opening up in South Florida on what seems like a monthly basis, it’s nice to see a new restaurant keep beef uncomplicated and affordable — and most importantly, tasting good.

8 oz Burger Bar8 oz. Burger Bar in Miami Beach does just that.  Executive Chef Govind Armstrong (best known in SoBe as the Executive Chef and Owner of Table 8 on Ocean Drive), has a simple concept for his new eatery — burgers, beer and shakes — rounded out with upscale versions of side dishes and a long list of toppings.

The decor is simple as well.  Wooden tables and metal chairs look straight out of an IKEA catalogue.  Walls are bare except for a few flat screen TVs.  The menu looks like it was printed from a home computer and photocopied a few times.  In comparison, the restaurant’s white cloth napkins seem oddly out of place.

8 oz Burger BarThe no frills appearance puts the focus on the dining experience and the food.  After some early growing pains, the service at 8 oz. Burger Bar has improved.  Our server was friendly and attentive, and our food came out promptly.

Roll up your sleeves before taking your first bite.  The grilled bun and juice from the meat will make your hands greasy — just the way eating a burger should be.

8 oz.’s house blend burger is a mix of sirloin, tri-tip, short rib and chuck, cured in a Himalayan salt-tiled locker.  The signature burger comes with shredded iceberg lettuce, tomato, white onion and pickles.  Want to add more?  You can pick from more than half a dozen cheeses, a long list of sauces and dressings, and non-traditional toppings like fried green tomatoes or charred escarole.

8 oz burgerMy personal favorite is the lamb burger.  It’s ground up lamb that’s so flavorful you may not want any additional toppings.  The burger was cooked exactly as I had ordered it (medium rare), and tasted delicious with Bel Paese cheese, a great recommendation by our server.  My one complaint is the small servings of ketchup and mustard.  They’re served in small cups rather than in a bottle.  If you like a lot of ketchup and mustard on your burger like I do, be sure to ask for extra.

If you don’t eat red meat you can try the turkey burger, veggie burger, or fish sandwich which can be either grilled or fried.  If you want a little bit of everything order the sliders: smaller portions of the beef, lamb and turkey burgers.

Forget your diet for a meal and try one of the mouthwatering snacks and sides.  Mini Kobe corndogs, fried olives stuffed with chorizo, and stout battered onion rings are worth a few extra minutes on the treadmill.  The truffled potato skins were a little disappointing; they weren’t crispy enough and had a weak truffle flavor.

I like beer with my burgers and 8 oz. has a pretty good list to choose from.  I was really excited to see Brooklyn Lager on the menu.  It’s one of my favorite beers and is hard to find in South Florida restaurants.  Though 8 oz.’s draught selection is much smaller than its selection by the bottle, it does offer some good deals.  On the night I was there a 22 oz. glass of a Hefeweizen cost $6.  And all this month 8 oz. is celebrating March Madness by offering a free 12 oz. draught beer with each burger.

8 oz shakeIf you like ice cream you’ll want to save room for dessert.  8 oz.’s thick and creamy milkshakes are not to miss.  For a grownup treat, try one of the “adult shakes” made with alcohol — I recommend the Kahlua shake.  Just do yourself a favor and don’t try to add up the calories from the burger and shake.

Other desserts include cupcakes and bread pudding (which I was looking forward to trying but they were all out).  I’ll definitely be back for another lamb burger and Brooklyn Lager so hopefully I’ll get to taste the bread pudding then.

Despite the low-key atmosphere the burgers still come with a Miami Beach price tag.  Burgers range between $8 and $10 and it’s an extra $1 – $2 for each additional topping.  So if you want to order a burger with cave-aged Gruyere cheese, spicy mayo, house cured bacon, roasted mushrooms and garlic roasted tomatoes, you’re looking at an $18 burger.  Classic condiments including ketchup and mustard are free.

8 oz. Burger Bar is located at 1080 Alton Road in Miami Beach.  For more information visit www.8ozburgerbar.com.

Dining at the Fontainebleau: Gotham Steak

The Fontainebleau Miami Beach has a restaurant for every taste.

My pick for best all-around restaurant is Gotham Steak, located in the Chateau section of the resort.  It’s by Alfred Portale, chef and owner of Gotham Bar and Grill in New York City. I was a bit hesitant to try it — one thing Miami doesn’t need is another steak house (though there are more coming this year).  As I found out, the “steak” in the restaurant’s name may be a bit misleading because a lot on the menu will appeal to non red meat eaters.

Wine is a big part of the experience.  Wine lovers will like peering into the two-level glass-enclosed wine tower that makes up an entire wall of the restaurant and perusing the long wine list.  If you’re intimidated by the 500 plus selections, a friendly sommelier is ready to offer a suggestion.  A gentleman named David was very helpful in selecting a great Napa Cabernet Sauvignon I had not previously tried.

If you love foie gras, you’ll want to order Gotham’s foie gras as an appetizer.  It’s served with roasted pineapple in a ginger reduction.  The foie gras is perfectly prepared and melts in your mouth.  The portion size is on par with other SoBe restaurants but you’ll definitely wish there was more.  Another standout appetizer is the charcoal grilled octopus served with grilled fingerling potatoes, leeks and caperberries.

For the main course, the miso marinated black cod is delicious.  It’s buttery and light and served in a soy lemongrass ginger sauce that’s so tasty you’ll wish you had a spoon.  Fortunately there’s sticky rice to absorb it.  Besides Nobu (which is in a league of its own) and Go Fish (one of my favorite restaurants in the Napa Valley), this is the best black cod I’ve eaten at a restaurant.

Of course you can’t forget about the steaks.  The wide selection of cuts are cooked exactly to your liking and served with three different sauces.  The 50 day dry aged filet is something else.  Our server, a charming man from New Jersey, proudly told us that Gotham is the only restaurant in Florida that serves this steak.  At $110 it’s very expensive but worth trying on a special occasion.  The aging gives it a tangy and creamy taste, almost like blue cheese.  The flavors are so unique you won’t want to change them with the steak sauces.

What’s a steak restaurant without side dishes?  I recommend the wild mushrooms.  They’re lightly sauteed to preserve a nice woodsy taste and aren’t oily or mixed in with onions and garlic like in other steak restaurants.

If you have room for dessert, try the peanut butter coupe.  It’s like a big ice cream sundae, without all the whipped cream to take away from the peanut butter ice cream and chocolate fudge.  It’s a tasty and satisfying end to a nice meal.

Gotham Steak is open for dinner.  When you make a reservation, request the lower level of the restaurant.  It has a more intimate feel than the upstairs area and gives you a nice view of the open kitchen.

For more information on Gotham Steak click here.

Related Articles:
Dining at the Fontainebleau: Scarpetta
Nightlife at the Fontainebleau: Bleau Bar and LIV

Strolling on the Ile Saint-Louis

It’s in the middle of Paris, yet many visitors I’ve spoken with say they’re not familiar with it. The Ile Saint-Louis is a small island in the Seine right next to the Ile de la Cite. To get there, walk around the back of Notre Dame and you’ll see a small bridge connecting the two islands. You’ll see it’s clear plenty of other tourists know about it. Many flock to the small island for the famous Berthillon ice cream. It’s easy to tell where it’s served – you’ll always see a line of people waiting to order. It’s sold all over the Ile Saint-Louis; the farther you walk from the bridge, the shorter the line. I’m a big fan of Berthillon ice cream, especially the fruit flavors. I recommend mango and pear.

My favorite place on the Ile Saint-Louis is a small cheese shop. If you’re walking down the main road, Rue de Saint-Louis-en-l’Ile, it’ll be on your left. You can’t miss it, with the hundreds of cheeses in the window. You may even smell it before you get there, if someone opens the door. When you step in you’re immediately hit with the strong smell of cheese.

The selection is overwhelming – goat, sheep, cow, round, square, white, yellow, red, blue, some covered with eastern spices or herbs de Provence. There’s also wine, saucisson, pasta, and pate; it’s a pretty big selection for a store that can fit about 4 customers at a time. It’s tough to go in because you want to try all the different cheeses, but unless you have a refrigerator in your hotel room, the cheese won’t last too long. Fortunately, if you want a small taste there are single-serving chevres – small, bite size balls of goat cheese on a wooden stick, covered with a variety of spices. It’s the perfect bite, and won’t ruin your appetite for Berthillon ice cream.