Ice creams to take away or eat in at Sébastien Gaudard’s tea room © DR
They are back in shop windows or in trays on trolleys. They can be eaten in cups or taken away in pots or cones. Ice creams are making a place for themselves in the sun. Estrella Maillet and Philippine Freiman are melting for some of them. The Talent Developer duo opens up their address book to the world of ice cream.
With the return of the warm weather, they are in the mood for ice cream. Estrella Maillet and Philippine Freiman have therefore started a local “tasting”. The duo, who head up Talent Developer, criss-cross the Place Vendôme district, where their offices are located, in search of the best ice creams and sorbets. A certain idea of the short circuit, with a first stop at Sébastien Gaudard. The pastry chef is inspired by seasonal fruits for his sorbets: apricot, blackcurrant, lemon, strawberry, raspberry… And his caramel fleur de sel ice cream remains one of his great classics. Not to be missed either: the chocolate-cherry, raspberry-pistachio or vanilla-strawberry vacherins. Another good idea is the chocolate ice cream created by Edwin Yansané, creator of the Edwart Chocolatier brand. As for the coffee ice cream, it can be enjoyed at Verlet, a coffee roaster since 1880. In partnership with Une Glace à Paris, a company created by Emmanuel Ryon, Meilleur Ouvrier de France and world pastry champion, Verlet offers a kopi luwak or mocha sidamo ice cream and a panama : To die for !
Pastry chef Sébastien Gaudard offers ice creams to take away or to eat in his tea room. ©T.D
The Edwart Chocolatier boutique offers an exclusive selection of “Une Glace à Paris” in front of its Tuileries shop. ©T.D
The Verlet shop where you can find the best ice creams and sorbets made from exceptional coffees ©T.D
Ferris wheel, waffles and cotton candy
Summer means a festive atmosphere. Just a stone’s throw from Talent Developer’s offices, the Tuileries Gardens are hosting their traditional funfair until 29 August. On the programme: Ferris wheel, merry-go-rounds, bumper cars, ice cream, waffles, cotton candy… As for the Westin hotel, also next door to Talent Developer, its day of celebration was on 7 July. A “D day” for this establishment which has finally reopened its doors and its 428 rooms, decorated by the interior designer Sybille de Margerie.
The Tuileries garden hosts its traditional funfair until the end of August. © DR
The Ferris wheel of the Tuileries funfair in which you can see the whole of Paris. ©DR
Waiting for Mimosa…
Finally, Estrella Maillet and Philippine Freiman are looking forward to September 1st. On that date, Mimosa, the restaurant in the brand new Hôtel de la Marine on Place de la Concorde, will open. The starred chef Jean-François Piège and the Moma Group are in charge of the kitchen. Their challenge: “to import the Riviera spirit into the heart of Paris”. On the menu: “Nature, pleasure and sunshine”, with a mimosa egg bar and “a generous menu”, they promise. Alongside this restaurant, Le Café Lapérouse, a famous address on the Quai des Grands Augustins, will have its own annex at the Hôtel de la Marine. A quirky decor, a pair of terraces, something for everyone and a takeaway will set the tone for this future chic snack bar.
Talent Developer’s gourmet tips :
Sébastien Gaudard : 1 rue des Pyramides, Paris 1st
Edwart Chocolatier : 244 rue de Rivoli, Paris 1st
Café Verlet : 256 rue Saint-Honoré, Paris 1st
Westin Paris Vendôme : 3 rue de Castiglione, Paris 1st
Hôtel de la Marine : 2 place de la Concorde, Paris 1st