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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)

Mont-Blanc Peanut vanilla marbled with chestnut cream with peanut paste and meringue pieces

Peanut Nougat caramel bar with Chabert et Guillot nougat cream and nougat, honey ice cream with caramel swirls, and almond pieces peanut shards, Valrhona® chocolate chips

Nuty Pecan with hazelnut paste and Valrhona with pecan paste and caramelised chocolate marbled with pecan pieces hazelnut paste

Palet Breton Peppermint pure butter biscuits with extra strong peppermint with salted caramel swirls

Panettone Peruvian Alto ice cream with eggs with a el Sol chocolate hint of vanilla, orange blossom, organic chocolate from a unique orange rind soaked in Grand- plantation grown by the Saavedra Marnier®, citron rind from the del Castillo family. Intense and fruity Saint-Sylvestre confectioners flavour that lingers in the mouth

WWW.GLACESDESALPES.COM 13 ARTISAN ICE CREAMS Saint James rum and home-marinated Golden Choice raisins

Petit beurre* Raspberry macaroon with Petit Beurre biscuits marbled with macaroons and raspberry coulis *while stocks last

Pine nut honey Red berry crumble with Provencal vanilla ice cream marbled lavender honey and with half-candied red berries, toasted pine nut pieces biscuit chunks and raspberry coulis

Pistachio Rose with Sicilian pistachio paste with natural rose extract and pistachio pieces

Plombières with Kirsch and candied fruits marinated in Kirsch

Praline Rum baba the pink praline, a speciality from Saint-James® rum ice cream the Lyon region, is a sweet made of and macerated baba pieces almonds coated in caramelised sugar Only available in

Praline chocolate rocher Rum’n’raisin with chocolate made using Brazilian with Saint James rum and cocoa beans with hazelnut paste, and home-marinated Golden hazelnut pieces Choice raisins

WWW.GLACESDESALPES.COM 14 ARTISAN ICE CREAMS

100% butter Breton palet biscuit

Salted butter caramel Tropézienne caramel made with butter vanilla-flavoured, with brioche and Guérande sea salt and pearl sugar

Speculoos Turron de Jijona with Lotus Speculoos biscuits ice cream with real Turron de Jijona pieces, PDO standard -Pablo Garrigos Ibañez

Stracciatella with milk and Swiss dark chocolate shavings

Strawberry Unicorn with strawberries Twin-flavour ice cream: azzuro ice cream and candy floss ice cream. For little kids and big kids alike.

Only available in

Thyme Also Vanilla available with thyme infusion with Madagascan Bourbon vanilla, Échiré butter and eggs Restauration

Vanilla macadamia Tiramisu with Bourbon vanilla marbled with caramel sauce, and walnut mascarpone ice cream flavoured and caramelised macadamia chunks with a subtle blend of marsala, coffee and amaretto and elevated by a coffee ripple and biscuit pieces

WWW.GLACESDESALPES.COM 15 ARTISAN ICE CREAMS

Walnut with walnut paste and walnut kernels

Vanilla raspberry vacherin White chocolate As indulgent as a dessert can get with its Madagascar with vanilla-scented white chocolate bourbon vanilla ice cream, raspberry sorbet and white chocolate shavings and crispy melt-in-the-mouth meringue shards.

Only available in

Verbena Yoghurt with verbena infusion and lemon zest Made using Savoie milk

Violet flavoured with violets

WWW.GLACESDESALPES.COM 16 17 WHOLE FRUIT SORBETS

Calamansi lemons Apricot Blood orange with French apricots, with Sicilian blood oranges, 59% fruit 60% fruit

Banana Blueberry Madagascan banana, with wild blueberries, 42% fruit 58% fruit

Bergamot Bounty with Sicilian bergamot, with coconut milk and 27% fruit signature chocolate sauce ripple and Swiss dark chocolate shavings,

Berry Calamansi blueberry, redcurrant, raspberry Calamansi, and wild strawberry, 20% de fruits 50% fruit

Blackberry Cherry with blackberries, with griotte cherries, 53% fruit 65% fruit

Blackcurrant Coconut with blackcurrants, with coconut from the Indian Ocean, 49% fruit 60% fruit

WWW.GLACESDESALPES.COM 18 WHOLE FRUIT SORBETS

Sengana strawberries

Lemon and basil a delicious blend of lemon and basil leaf, 27% fruit

Corsican clementine Lime with lime, the IGP Corsican clementine is the only clementine that naturally grows in France. Its zesty orange juice and 27% fruit sharp flavour are mouth-watering 60% fruit

Fig Lime cactus with purple figs, vibrant and colourful cocktail with cactus and lime purée, 53% fruit 48% fruit

Green apple Lychee with green Granny Smith apples, with lychee, 52% fruit 53% fruit

Kiwi Mandarin* with kiwis, with mandarins, 60% fruit 61% fruit

*while stocks last

Lemon Mango with Sicilian lemons, with Alphonso mangoes, 29% fruit 45% fruit

WWW.GLACESDESALPES.COM 19 WHOLE FRUIT SORBETS

Wild blueberries

Melon Pineapple with Charentais melon, with Costa Rican pineapples, 49% fruit 59% fruit

Mirabelle plum Pink grapefruit with mirabelle plums from Lorraine, with pink grapefruit, 57% fruit 57% fruit

Orange Raspberry with oranges, with raspberries, 58% fruit 52% fruit

Pabana Raspberry, lychee an exotic mix of banana, passion fruit, and rosewater 49% fruit a blend of raspberry and lychee sorbets graced with a hint of rosewater, 65% fruit

Passion fruit Red hibiscus, with passion fruits, passion fruit, banana 42% fruit hibiscus, Madagascan passion fruit and banana, 40% fruit

Pear Rhubarb with Williams pears from the orchards with rhubarb, of Haute-Savoie, 57% fruit 54% fruit

WWW.GLACESDESALPES.COM 20 WHOLE FRUIT SORBETS

Costa Rican pineapples

Roasted pineapple Tropical fruits pineapple sorbet marbled pineapple, mango, passionfruit with caramel and rum, and lime sorbets, 58% fruit 40% fruit

Strawberry Tomato and basil with Sengana strawberries, with tomato and basil, 62% fruit 54% fruit

Sunny fruits Vine peach a blend of banana, guava, with vine peaches blood orange, pineapple from the hills around Lyon, and passion fruits, 58% fruit 57% fruit

Sweet mint strawberry Yellow nectarine a delicious sweet and fresh blend, with French nectarines, ideal with pastries, Rhone Valley, 62% fruit 61% fruit

WWW.GLACESDESALPES.COM 21 ORIGINAL SORBETS

Carott, orange, Gaspacho ginger blend of tomato, cucumber, amazing combination of red pepper, onions and garlic carrot, orange and ginger, vibrant and delicious

Chocolate Green tea with mint* Valrhona Guanaja and home-made infusion from the Arezki Caribbean chocolate centre gardens: green teas with spearmint and peppermint *while stocks last

Cider apple Spearmint with apple sauce and cider, with spearmint and «menthe à l’eau » flavour 48% cider, 24% apples

Espresso with 100% Arabica espresso

SORBETS WITH ALCOHOL Alcohol abuse is dangerous for the health, consume in moderation. Limoncello Piña colada lemon with Limoncello liqueur blend of pineapple purée made by macerating and coconut flavoured organic lemon zest with Saint James rum

Mojito Don Papa® Baroko French Antillean white rum, This famous Filipino alcohol lime and mint leaves delivers notes of vanilla, of oak and candied citrus

WWW.GLACESDESALPES.COM 22 23 THE ICE CREAMERY ICE CREAMS

Lavender ...... p 12 Amarena ...... p 8

Lemon meringue pie ...... p 12 American biscuit ...... p 8

Liquorice ...... p 12 AOP Isigny butter caralek ...... p 8

Mascarpone ...... p 12 Azzuro ...... p 8

Mint chocolate ...... p 13 Baby bear ...... p 8

Nougat ...... p 13 Banoffee ...... p 8

Nuty...... p 13 Bimbo ...... p 9

Palet breton...... p 13 Black Forest ...... p 9

Peanut caramel bar ...... p 13 Black Ice ...... p 9

Pecan ...... p 13 Brownies ...... p 9

Pistachio ...... p 14 Bubblegum ...... p 9

Praline chocolate rocher ...... p 14 Bulgarian ...... p 9

Red berry crumble ...... p 14 Bulgarian strawberry ...... p 9

Rum baba ...... p 14 Candyfloss ...... p 10

Rum ’n’ raisin ...... p 14 Chestnut pieces ...... p 10

Salted butter caramel ...... p 15 Chocolate ...... p 10

Speculoos ...... p 15 Choconuts ...... p 10

Stracciatella ...... p 15 Chouchou ...... p 10

Tiramisu ...... p 15 Coconut ...... p 10

Tropézienne ...... p 15 Coffee ...... p 10

Unicorn ...... p 15 Cookies nuts ...... p 11

Vanilla ...... p 15 Crème brûlée ...... p 11

Vanilla macadamia ...... p 15 Croquantine ...... p 11

Vanilla raspeberry vacherin . p 16 Double Choc ...... p 11

Violet ...... p 16 Grand Marnier ...... p 11

White chocolate ...... p 16 Hazelnut ...... p 12

Yoghurt ...... p 16 Ice cream with Daim® biscuit pieces ...... p 12

*while stocks last 24 THE ICE CREAMERY SORBETS

Apricot ...... p 18

Banana ...... p 18

Blackcurrant ...... p 18

Blood orange ...... p 18

Bounty ...... p 18

Cherry ...... p 18

Corsican clementin ...... p 19

Lemon...... p 19

Lemon and basil...... p 19

Lime ...... p 19

Mango ...... p 19

Melon ...... p 20

Passion fruit ...... p 20 Pear ...... p 20

Pineapple ...... p 20

Raspberry...... p 20 Red hibiscus, passionfruit, banana...... p 20

Strawberry...... p 21

Vine Peach ...... p 21

Yellow nectarine...... p 21

• 74 artisanal flavours • Personalised services • Advice and training in window dressing

25 THE ICE CREAMERY ICE CREAMS

Chocolate ...... p 10 Rum’n’raisin ...... p 14

Coconut ...... p 10 Salted butter caramel...... p 15

Double choc ...... p 11 Stracciatella ...... p 15

Nuty ...... p 13 Vanilla...... p 15

Peanut caramel bar...... p 13 Vanilla macadamia ...... p 15

Pistachio ...... p 14

THE ICE CREAMERY SORBETS

Lemon �� p 19 Raspberry �� p 20

Mango �� p 19 Strawberry �� p 21

Passion fruit �� p 20

THOUGHT ABOUT BECOMING AN ICE CREAM MAKER ?

Glaces des Alpes is here to help you in your business plan.

26 Glaces des Alpes is here to help you in your business plan.

27 REGIONS & GASTRONOMY ICE CREAMS

Butternut mascarpone The name “butternut” perfectly captures the taste of this squash, in particular the velvety texture it produces when cooked.

Camembert Camembert de Normandie AOP Gillot is an outstanding cheese made with the utmost respect for master cheese-makers’ ancestral traditions. It is made using carefully selected raw milk from producers located less than 30km from the workshop where it is hand- Dauphiné saffron ladled into moulds. Extract of the Crocus sativus flower, saffron, poetically known as “red gold”, is the world’s most expensive spice. For five hundred years leading up to the Ceps beginning of the 20th century, France This mushroom, typical of the rich was a major saffron producer. regional soil, is cooked according to a traditional recipe that brings out all its refined flavours. Espelette pepper A subtle blend of pepper ice cream Coffee blend, with just a hint of Espelette pepper cardamom (AOC). 100% Arabic coffee blend fragranced with cardamom Foie gras Made using quality foie gras from Crayfish Bisque the southwest of France (preferably deveined and whole), this recipe is Crayfish bisque by «Azaïs Polito», listed enhanced with a drop of Armagnac as a Living Heritage Company. and a pinch of pepper.

Goat’s cheese Made from highly refined whole cheeses from Sainte Maure Soignon.

Jura “yellow wine” This golden wine is considered to be one of the world’s finest. It owes its reputation to its organoleptic qualities and its original and mysterious production process.

Check out the exclusive recipes in our CHEF’S CORNER WWW.GLACESDESALPES.COM 28 Olive oil Tahiti vanilla With olive oil from the Calanquet mill This vanilla does not open on maturity in St Rémy de Provence. but remains fleshy. Producers therefore pick it when mature, at the height of its taste and flavour. The Tahiti vanilla bud is thick, bulbous, glossy and unsplit. Intensely aromatic, its floral and fruity notes hint at aniseed and prune. Reblochon It is now considered a “luxury” vanilla because of the small quantities Raw milk reblochon from in which it is produced. the cooperative in Thônes (Haute-Savoie). Traditional mustard from the Maison Fallot Mustard made from 100% brown or black seeds, blended directly Roquefort and Walnut with spiced and aromatic verjuice. This mellower and less piquant blend, Made with genuine AOC Roquefort coarsely ground to maintain refined in Aveyron, with lightly grilled the fullness of the seed, produces walnut pieces. a “gourmet” mustard.

Saint-Marcellin Saint-Marcellin is a French cheese from the Dauphiné Alps with a variety of Gruyère landscapes and pastures such as Isère, double cream Drome and Savoie. It’s a soft cheese made from cow’s milk with a natural A hint of vanilla with meringue rind. and a thick, rich double cream. The double cream is particularly well loved in Switzerland as a dessert with meringue or forest fruits. Sichuan pepper This seed from the rutaceae (citrus) family is widely used in Asian cuisine. Salidou It forms part of the standard “5 spice” recipe. Caramel With Salidou caramel cream from La Maison d’Armorine and salted butter caramel pieces.

29 REGIONS & GASTRONOMY SORBETS

10-year-old port with 10-year old Tawny port

Read the history behind these creations at www.porto-cruz.com Muroise® Tantalise your tastebuds with the exclusive recipe and unrivalled flavour Abbaye Beer of a unique blackcurrant/raspberry Abbaye beer, brewed in traditional hybrid, grown with love by Estelle and fashion. Magali. www.muroise.com 50% fruit Muroise® is a trademark registered by Muroise et Compagnie. Basil Fresh cold-pressed basil juice sorbet. Parsley Fresh cold-pressed parsley juice sorbet.

Champagne “The nectar of kings”. A champagne sorbet with zest of lemon and orange. Smoked salmon with dill Smoked salmon sorbet with a dill Cucumber infusion. and tarragon A cucumber sorbet with tarragon infusion. It goes perfectly with meat and fish, and is ideal with an endless variety of raw or cooked dishes. Strawberry and fennel 58% strawberry and fennel. “Mara des bois” strawberry and basil A blend of this most delicious of strawberries with basil for a fruity sorbet with a full, invigorating flavour. 55 % Mara des Bois strawberry puree. Wild strawberry With wild strawberries: 58 % fruit.

Modena balsamic vinegar This balsamic vinegar is made exclusively from the Lambrusco, Yuzu Ancellotta, Trebbiano, Sauvignon, Sgavetta and Coltivati varieties. This blend of wild mandarins It is aged in barrels for between and lemon comes from East Asia. 12 and 25 years.

Check out the exclusive recipes in our CHEF’S CORNER WWW.GLACESDESALPES.COM 30 31 SPECIALITIES

Iced desserts Quality artisanal iced desserts you can personalise and quickly prepare. for sharing Ideal for dinner parties. • Easily remove the moulds under running warm water • 20-25 portions • 2 piece tubs • Slice as you wish • Length: 58.5 cm • Personalise according to your needs

Vanilla / Raspberry Bourbon vanilla ice cream with Échiré butter and eggs, “whole fruit” raspberry sorbet with meringue heart

Salted butter caramel / Pear Salted butter caramel ice cream, “Whole fruit” Williams pear sorbet from Haute-Savoie, Chocolate meringue heart

Macae Chocolate /Mango, passion fruit Pure Brazilian grand cru Macae chocolate with “whole fruit” mango sorbet, “whole fruit” passion fruit sorbet, meringue heart

Vanilla / Salted butter caramel Bourbon vanilla ice cream with Échiré butter and eggs, Salted butter caramel ice cream, with meringue heart

Vine peach / berry “whole fruit” with vine peaches from the hills around Lyon, “whole fruit” blueberry, redcurrant, raspberry and wild strawberry, with meringue heart

Suggested uses:

Decorated, frozen log Sliced, on a plate Decorated, vacherin

32 Lingot of confectioner-style frozen nougat Egg white, cream of Montelimar nougat, nougat chunks, honey, pistachio pieces, praline hazelnut grains, candied orange peel

• 18 servings

Single serving • Price: control of cost price • Quality: artisanal production frozen desserts • Hygiene: no contact with the product when the dish is assembled • Presentation: creative • Unit volume • Choice of original flavours • Box of 12 • Simple and user-friendly thanks to the rhodoid sheet

Frozen nougat Limoncello frozen soufflé with cream of Montelimar nougat with Limoncello liqueur and candied fruits

Speculoos Grand Marnier® frozen soufflé /Bourbon vanilla frozen dessert ® speculoos ice cream, Bourbon vanilla ice cream, with Grand Marnier dusted with cocoa Speculoos chips

33 the collection Artisan Ice Creams

Almond ...... p 8 Lavender ...... p 12 Almond tart ...... p 8 Lemon meringue pie ...... p 12 Amarena ...... p 8 Liquorice ...... p 12 Amaretto ...... p 8 Mascarpone ...... p 12 American biscuit ...... p 8 Matcha green tea ...... p 12 AOP Isigny butter caramel ...... p 8 Meringue ...... p 12 Apple tart ...... p 8 Milk chocolate ...... p 12 Armagnac prunes ...... p 8 Milk jam ...... p 12 Azzuro ...... p 8 Mint chocolate ...... p 13 Baby bear ...... p 8 Mont-Blanc ...... p 13 Banoffee...... p 8 Nougat ...... p 13 Banana ripple ...... p 9 Nuty ...... p 13 Bimbo ...... p 9 Palet Breton ...... p 13 Black Forest ...... p 9 Panettone ...... p 13 Black Sesame ...... p 9 Panna ...... p 13 Black Ice ...... p 9 Peanut ...... p 13 Brownies ...... p 9 Peanut caramel bar...... p 13 Blueberry yoghurt...... p 9 Pecan ...... p 13 Bubblegum ...... p 9 Peppermint ...... p 13 Bulgarian ...... p 9 Peruvian Alto el Sol chocolate ...... p 13 Bulgarian strawberry ...... p 9 Petit Beurre ...... p 14 Calisson ...... p 9 Pine nut honey ...... p 14 Candyfloss ...... p 10 Pistachio ...... p 14 Cappuccino ...... p 10 Plombières ...... p 14 Catalan rousquille biscuit ...... p 10 Praline ...... p 14 Chartreuse ...... p 10 Praline chocolate rocher ...... p 14 Cheesecake ...... p 10 Raspberry macaroon ...... p 14 Chestnut pieces...... p 10 Red berry crumble ...... p 14 Chocolate ...... p 10 Rose ...... p 14 Choconuts ...... p 10 Rum baba...... p 14 Chouchou ...... p 10 Rum ’n’ raisin ...... p 14 Cinnamon ...... p 10 Salted butter caramel ...... p 15 Coconut ...... p 10 Speculoos ...... p 15 Coffee ...... p 10 Stracciatella ...... p 15 Commercy Madeleine ...... p 11 Strawberry ...... p 14 Cookies nuts ...... p 11 Thyme ...... p 15 Crema Catalana ...... p 11 Tiramisu ...... p 15 Crème brûlée ...... p 11 Tropézienne ...... p 15 Croquantine ...... p 11 Turron de Jijona...... p 15 Double choc ...... p 11 Unicorn ...... p 15 Frozen berry yoghurt ...... p 11 Vanilla ...... p 15 Genepi ...... p 11 Vanilla macadamia ...... p 15 Ginger ...... p 11 Vanilla raspberry vacherin ...... p 16 Gingerbread ...... p 11 Verbena ...... p 16 Grand cru Caribbean dark chocolate...... p 11 Violet ...... p 16 Grand Marnier ...... p 11 Walnut ...... p 16 Hazelnut ...... p 12 White chocolate ...... p 16 Honey ...... p 12 Yoghurt...... p 16 Ice cream with Daim® biscuit pieces ...... p 12 Isigny crème fraîche ...... p 12 Restauration......

Chocolate ...... p 10 Vanilla ...... p 15

34 Whole Fruit Sorbets The Ice Creamery Apricot ...... p 18 ...... p 24-25 Banana ...... p 18 Bergamot ...... p 18 ...... Berry p 18 ...... p 26 Blackberry ...... p 18 Blackcurrant ...... p 18 Blood orange ...... p 18 Blueberry ...... p 18 Bounty ...... p 18 Regions &Gastronomy Calamansi ...... p 18 Cherry ...... p 18 Ice Creams Coconut ...... p 18 Corsican clementin ...... p 19 Butternut mascarpone ...... p 28 Fig ...... p 19 Camembert ...... p 28 Green apple ...... p 19 Ceps ...... p 28 Kiwi ...... p 19 Coffee blend cardamom ...... p 28 Lemon ...... p 19 Crayfish bisque ...... p 28 Lemon and basil ...... p 19 Dauphiné saffron ...... p 28 Lime ...... p 19 Espelette pepper ...... p 28 ...... Lime cactus p 19 Foie gras ...... p 28 Lychee ...... p 19 Goat’s cheese ...... p 28 Mandarin ...... p 19 Jura yellow wine ...... p 28 Mango ...... p 19 Olive oil ...... p 29 Melon ...... p 20 Mirabelle plum ...... p 20 Reblochon ...... p 29 Orange ...... p 20 Roquefort and walnut ...... p 29 Pabana ...... p 20 Saint-Marcellin ...... p 29 Passion fruit ...... p 20 Sichuan pepper ...... p 29 Pear ...... p 20 Tahiti vanilla ...... p 29 Pineapple ...... p 20 Traditional mustard from Maison Fallot ...... p 29 Pink grapefruit ...... p 20 Raspberry ...... p 20 ...... Raspberry lychee and rosewater ...... p 20 Red hibiscus, passion fruit, banana ...... p 20 Gruyère double cream ...... p 29 Rhubarb ...... p 20 Salidou caramel ...... p 29 Roasted pineapple ...... p 21 Strawberry ...... p 21 Sorbets Sunny fruits ...... p 21 10-Year-old port ...... p 30 Sweet mint strawberry ...... p 21 Abbaye beer ...... p 30 Tropical fruit ...... p 21 Basil ...... p 30 ...... Tomato and basil p 21 Champagne ...... p 30 Vine peach ...... p 21 Cucumber and tarragon ...... p 30 Yellow nectarine ...... p 21 «Mara des bois» strawberry and basil ...... p 30 Modena balsamic vinegar ...... p 30 Original Sorbets Muroise® ...... p 30 Parsley ...... p 30 Carott, orange, ginger ...... p 22 Smoked salmon with dill ...... p 30 Chocolate ...... p 22 Cider apple ...... p 22 Strawberry and fennel ...... p 30 Espresso ...... p 22 Wild strawberry ...... p 30 Gaspacho ...... p 22 Yuzu ...... p 30 Green tea with mint ...... p 22 Spearmint ...... p 22 Specialities

Sorbets with Alcohol Frozen desserts for sharing ...... p 32 ...... Limoncello p 22 Single serving frozen desserts ...... p 33 Mojito ...... p 22 Piña colada ...... p 22 Don Papa® Baroko...... p 22

35 PAE la Caille

191, avenue des Marais

74350 Allonzier la Caille

FRANCE

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