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Download Our 2021 Catalog SINCE 1988 QUALITY COMMITMENT SIGNATURE HIBISCUS STRIPS OF FLOWER INFUSION FRESH BASIL ORIGINAL, VARIED, HAUTE CUISINE CREATIONS OPTIMAL PRESERVATION • created by a master artisanal ice cream • hand-churned tubs worked with the utmost care to maker Stéphane Vindret prevent the surface layer from discolouring • a wide variety of subtle, generous flavours • powerful freezing technology and a deliberately low with an intensity that even the most gourmet constant storage temperature which is rigorously customers will appreciate inspected to prevent ice crystals forming and to guarantee consumers an exceptional texture. EXPERT ARTISANAL MANUFACTURING • experienced pastry chefs in every station RIGOROUS INSPECTIONS of the kitchen to ensure all products are carefully • products’ taste and safety are inspected at each stage made using artisanal methods, in the manufacturing process: - the ingredients when they arrive • a maturation period of at least 24 hours to create - during mixing a creamy texture and intense flavour - during maturation and churning - on the finished products • weights and temperatures OUR PRODUCTS ARE MADE EXCLUSIVELY IN THE HEART OF THE ALPS SATISFIED & LOYAL CUSTOMERS A RANGE ESPECIALLY ELABORATED TASTE & QUALITY FOR ALL TYPES OF CATERING Keeping your customers loyal ! Surprise your customers, • Top quality recipes for authentic, intense flavours. • thanks to exclusive, original products • Constant and meticulous artisanal quality which are not available in supermarkets. all through the year, highly reputed and in demand ORIGINAL PRODUCTS among your customers. Thinking out of the box ! TUBS THAT ARE GREAT VALUE FOR MONEY • A Terroirs & Gastronomie range, for unusual sweet More scoops per tub ! and savoury combinations that include Minimum 1.65 kg weight for our 2.5 litre tubs, for all our ice goat’s cheese, balsamic vinegar and basil. cream and sorbet flavours. • As well as all the classics, other more unexpected • More scoops per tub, flavours are much loved by young and old alike, • More flavour, including candyfloss, Nuty, mojito, cheesecake • Improved profits for restaurants and ice cream sellers. and lavender. EXTREMELY WIDE RANGE Producing ice creams for every course ! More than 180 flavours to help you to: • Let your creativity run wild and create an original menu, • Constantly reinvigorate your range, • Explore regional flavours from our many terroirs STRIPS OF FRESH BASIL CHOCOLATE ICE CREAM WITH FRESHLY CHURNED MILK MANGO SORBET VANILLA MACADAMIA MATURATION CHURNING A MESSAGE FROM THE DIRECTOR Dear clients, Well, a very „unusual“ year has come to an end!!! It‘s affected each and everyone of us in our personal lives and business and we‘d do well to put it behind us. That said, this time of enforced inactivity enabled us to draw on all our colleagues‘ energy to takeus forwards. Our motto is still: the quest for excellence. Every product was „challenged“. We were delighted to continue our quest for the best ingredient. Our selection doesn‘t compromise on quality, provenance or history so you can provide your clients with even more exclusive products. This catalogue provesit. This time was also a chance for us to do even more for the environment with everyone implementing a responsible approach. Some of the areas we worked on included improving our waste management and reduction, water and energy use and building relationships with local suppliers. The entire company, through its sales force, has its heart set on proving to you that Glaces des Alpes will help make 2021 a good year. Count on us!! Philippe Gaudin The director 3 NEW FLAVOURS ICE CREAMS BANOFFEE BLUEBERRY YOGHURT «So British & So delicious!» Like a cake! Banana ice cream, Savoie yoghurt with the delicate fragrance and colour of spéculoos biscuit pieces, milk chocolate shavings and blueberry juice with semi-candied blueberry pieces. caramel ripple. VANILLA RASPBERRY VACHERIN As indulgent as a dessert can get with its Madagascar bourbon vanilla ice cream, raspberry sorbet and crispy melt-in-the-mouth meringue shards. UNICORN RUM BABA Twin-flavour ice cream: azzuro ice cream Saint-James® rum ice cream and macerated baba pieces. and candy floss ice cream. For little kids and big kids alike. 4 NEW FLAVOURS SORBETS CORSICAN CLEMENTINE The IGP Corsican clementine is the only clementine that naturally grows in France. Its zesty orange juice and sharp flavour are mouth-watering. 60% fruit This clementine is grown and hand-picked between the sea and mountain on the east coast of Corsica. NEW RECIPE TIRAMISU Mascarpone ice cream flavoured with a subtle blend of marsala, coffee and amaretto and elevated by a coffee ripple and biscuit pieces. ALSO AVAILABLE NEW IN 5 LITRE ICE CREAM TUBS YOGHURT Made using Savoie milk. 5 EXCEPTIONAL INGREDIENTS • Selected for their quality flavours and textures from among our prestigious suppliers • Plenty of recipes made using products from all around France and its terroirs, PÈRES MAISON MERE DES BISCUITS DE REIMS CHARTREUX 6 7 ARTISAN ICE CREAMS Ceylan Cinnamon Almond Apple tart with 70% marzipan vanilla-scented ice cream marbled by Valrhona, with the unmistakable with caramel sauce and caramelised and exceptional flavour apple chunks and crumble of Provencal almonds Almond tart Armagnac prunes with Provence almond paste with Armagnac and caramelised almond chunks and macerated prunes Amarena Azzuro with pieces of amarena cherry halves delicious candy flavour and cherry syrup marbling Amaretto Baby bear Amaretti biscuits by Vicenzi marshmalow ice cream marbled enhanced by Amaretto liqueur with milk chocolate and chocolate sweets American biscuit the taste of the famous black and white American Oreo biscuit AOP Isigny butter caramel Banoffee with AOP Isigny butter caramel «So British & So delicious!» Like a cake! Banana ice with caramel pieces cream, spéculoos biscuit pieces, milk chocolate shavings and caramel ripple 8 WWW.GLACESDESALPES.COM ARTISAN ICE CREAMS 100% Arabica Coffee Banana ripple banana with signature chocolate sauce ripple Bimbo Blueberry Yoghurt caramel-marbled vanilla Savoie yoghurt with the delicate fragrance with multicoloured chocolate sweets and colour of blueberry juice with semi-candied blueberry pieces. Black Forest Bubblegum unleash your inner child with crème fraîche, dark pink bubblegum cherries with chocolate shavings and Valrhona chocolate sauce Black Sesame Bulgarian organic black sesame with a delicious taste cream made up of 50% black sesame of yoghurt and 50% whole sesame seeds. Wood-fired toasted sesame seeds ground in a stone mill Black Ice Bulgarian strawberry naturally dyed Bourbon vanilla with a delicious taste of yoghurt, using carbon black candied strawberries and coulis Brownies Calisson with Valrhona Jivara chocolate, with calisson paste chocolate brownie pieces and calisson chunks and caramelised pecan nut chips WWW.GLACESDESALPES.COM 9 ARTISAN ICE CREAMS Romane hazelnuts Also Candyfloss Chocolate available all the flavour of the funfair; with cocoa and heart candyfloss ice cream with the of Guanara Valrhona® delicate flavour of coconut Restauration Cappuccino Chouchou coffee ice cream with dark Valrhona® praline with and white chocolate shavings candied peanut shards Catalane rousquille Choconuts biscuit with hazelnut paste, almonds, milk chocolate shavings and marbled Biscuit ice cream with citrus with hazelnut chocolate and aniseed notes and real Catalan rousquille biscuit pieces Chartreuse Cinnamon with the green Chartreuse liqueur signature Ceylon cinnamon blend of Carthusian monks Cheesecake* Coconut cheesecake with a hint of lemon with coconut and grated coconut and pieces of biscuit *while stocks last Chestnut pieces Coffee with real chestnut paste and Imbert® with 100% Arabica coffee candied chestnut pieces WWW.GLACESDESALPES.COM 10 ARTISAN ICE CREAMS Valrhona chocolate Commercy madeleine Frozen berry yoghurt with real Commercy madeleine cakes with the great flavour of yoghurt enhanced by a homemade berry and wild fruit compote Cookies nut’s Génépi with génépi with hazelnut and Bourbon vanilla from Pères Chartreux® and biscuit chunks, chopped nuts, chocolate chunks, and caramelised almonds flakes Crema Catalana Ginger with ginger ice cream with eggs, citrus fruit, star anise tips and caramel pieces Crème brûlée Gingerbread with cream, a delicate vanilla flavour, with real Alsatian gingerbread caramel sauce ripple and caramel pieces Croquantine Grand cru Caribbean with hazelnut paste dark chocolate and caramelised hazelnut chunks with Valrhona chocolate and Guérande sea salt Double choc Grand Marnier® double flavoured ice cream: with Grand Marnier® and candied Valrhona milk chocolate and marinated orange peel and white chocolate Only available in WWW.GLACESDESALPES.COM 11 ARTISAN ICE CREAMS Sicilian pistachio Hazelnut Liquorice with hazelnut paste with liquorice paste Honey Mascarpone with mountain honey with real mascarpone Ice cream with Daim® Matcha green tea biscuit pieces with Japanese Matcha green tea panna cotta ice cream with a light vanilla flavour, real Daim® biscuit pieces and caramel ripple Isigny crème fraîche Meringue with Isigny AOC crème fraîche with meringue pieces Lavander Milk chocolate with lavender extract with Jivara Valrhona milk chocolate and mountain honey Lemon meringue pie Milk jam with lemon and meringue pieces with traditional milk jam WWW.GLACESDESALPES.COM 12 ARTISAN ICE CREAMS Candied and marinated orange Mint chocolate Panna with strong spearmint and shavings with cream and milk of dark Swiss chocolate (Italy’s most popular recipe)
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