Angiolo, the new ice cream parlour in the 6th arrondissement of Saint-Germain-des-Près

Barely opened last June, Angiolo already has a loyal following and is enjoying great success. It has to be said that its ice creams, in addition to being generous, are delicious. We set off to discover this new gourmet spot, well worth the detour. Whether you're taking a stroll along the Saint-Germain-des-Près side of town, having a snack or enjoying a late-night dessert (it's open until 11pm!), this is a great place to treat yourself.

This ice cream shop is a family adventure, the story of a couple who wanted to set up a business together. He comes from a family whose grandfather discovered ice cream when the Americans came to liberate the south of France. At the time, sorbets were the only thing people ate in France. Although he went on to do other things, the story of the arrival of ice cream in France was to lull his childhood and family meals.

To launch their project, the couple went to Italy for training at Carpigiani Gelato in Bologna. The training was conclusive, and in November they decided to launch their gelato shop. Six months later, Angiolo was born. They succeeded in finding a renowned chef who agreed to accompany them to Europe: Salvatore Naselli, who concocted the recipes, and a renowned ice-cream maker.

For their address, they wanted to offer a concept blending the best of the Italian ice cream tradition with French refinement. This translates into recipes with as little sugar as possible, high-quality ingredients, reduced fat content, all with a smooth Italian texture. Sorbets are made with 70% fruit (except for lemon).

The house motto is"Do simple things exceptionally well". They decided not to go for flavors with various and varied mixes, but to offer a traditional range where the simple product reveals all its flavors. These ice creams contain no preservatives, since they are kept for no more than a day, and as few (natural) stabilizers as possible, around 0.2% and 0.3%. To be able to serve them, they opt for a "warmer" ice cream, with a freezing point of -12°, to prevent the ice cream from being too hard. Sugar is the antifreeze in ice cream. The more sugar, the more freezing you can afford. With 70% fruit ice creams, of course, you have to adapt.

Menu and prices :

For their ice creams, they sourced producers one by one. Good roasted Piedmont hazelnuts, Bronte pistachios, great chocolate vintages used in ice cream and sorbet. Fruit puréed directly from the producers. These ice creams contain no eggs or gluten. So for those with allergies or intolerances, this is a gourmet spot that's just right for you. The coffee, for example, starts with an espresso enhanced with mascarpone. The ice creams are freshly made on site every day and used throughout the day.

To break away from the idea of a shop window with a counter, they decided to create a completely open point of sale, where everyone can order their ice creams from two kiosks, thus avoiding the need for cash registers. The ice-cream trays are then revealed in a cabinet hidden behind mirrors that lift automatically.

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They chose Saint-Germain-de-Près for its chic, arty feel - what better place to offer the art of ice cream? A district that would attract Parisians and connoisseur tourists alike. What's more, it's a neighborhood where people like to stroll, which makes it an ideal setting for enjoying an ice cream during the day or in the evening after dinner.

The price may seem high, but Angiolo uses a spatula. A scoop of ice cream weighs around 70-80 grams, while an Angioli spatula weighs around 120 grams. This makes for more generous cones (wafers) and pots. Count 5 euros for one spatula and 8 euros for two.

In addition to the ice creams, there's also an excellent Affogato to be made up with the ice cream of your choice (vanilla, fleur de lait or pistachio, it's up to you). Angiolo also offers a gourmet Cannolo revisited by Pastry Chef Giuseppe Amato, World's Best Pastry Chef in Catering 2021. Marsala, cinnamon, candied mandarin, stuffed with homemade ice cream. It's not easy to eat, but it's so good!

We did a bit of a tour of the flavors and loved the Mandarin sorbet and the ultra-fresh lemon-yuzu sorbet. The pistachio is just divine and smooth. As for the chocolate, we're more partial to the sorbet than the more consensual ice cream, which reveals the tangy note of Belizean chocolate. Try the hazelnut, too, which will scent your nostrils before sending you into a sea of roasted hazelnuts. Note that the house also offers pots to take away in sexy containers to take home.

Enjoy your ice cream!