Fourteen flavours, two families.
You don't need to taste everything to find your way. A cream is whole milk. A sorbet is fruit and water. The rest is a colour.
Ice creams
Whole milk · cream · sugar
Churned with whole milk. Dense, round, indulgent.
- 01
Madagascar Vanilla
Pods split by hand, infused overnight in whole milk.
- 02
Belgian Chocolate
70% Belgian couverture, toasted almond shards.
- 03
Speculoos
The Brussels biscuit — cinnamon and brown sugar — broken through.
- 04
Rocher
Hazelnut praline, gianduja centre, crackling shell.
- 05
Cookies
Vanilla cream and coarsely broken cocoa cookies.
- 06
Pistachio
Bronte pistachios, no colouring. That green is the nut itself.
- 07
Salted Butter Caramel
Sugar taken to amber, salted butter, a pinch of fleur de sel.
- 08
Coffee
A short espresso, chilled. Bitter exactly where it should be.
Sorbets
Fruit · water · sugar
Fruit and water, nothing else. Bright, fresh, dairy-free.
- 01
Strawberry
Whole strawberries blended the same morning. Nothing else.
- 02
Lemon
Straight, bracing acidity. The one that wakes you up by the water.
- 03
Mango
Ripe, almost syrupy flesh, cut with a line of lime.
- 04
Red Berries
Raspberry, blackcurrant, blackberry. Kept deliberately sharp.
- 05Seasonal
Passion Fruit
Pulp and seeds. We don't strain it — that's where the crunch lives.
- 06Seasonal
Melon
High-summer Tunisian melon, on the counter June to September.
0
added colouring
24h
maximum shelf life
6
churns, one per shop
Seasonal flavours are only served while the fruit is in.