Since the mid-1950s, gourmands - Parisians and tourists - have been hurrying to sample the artisanal creations of the Berthillon glacier. Launched by Raymond Berthillon - then owner of a hotel café - the brand produces nearly 1,000 liters of ice cream and sorbets every day.

The house located on the Ile Saint-Louis in Paris (4th) is first a café-hotel (Burgundy) before becoming one of the most important glaciers of the capital. Salted butter caramel ice cream, Tiramisu or chocolate, wild strawberry sorbet, wild blackberry or raspberry rose, ... many fragrances have been on the menu for more than 60 years. As early as 1961, the Gault et Millau promotes it "This amazing glacier hiding in a bistrot on the Ile Saint-Louis", the whole Paris runs.

Crafts & Family: the winning combo

What makes the success of the house and its notoriety ever shaken is his love for home-made, family development and use of natural products. "Everything is artisanal. For example, the caramel and salted butter fragrance is prefabricated for professionals, but we select and work on the ingredients ourselves, "says Raymond Berthillon's granddaughter, Muriel Delpuech, who now runs the shop with her mother.

Screenshot of the berthillon.fr website

Since all these years, Berthillon ice creams have gained ground and are available in many restaurants, breweries and chocolatiers, in Paris and in the provinces. Not to mention that only the weather can really have an impact on sales: "We do not feel the effects of the crisis. At the limit, we could say that we have suffered from a long and cold winter, "Muriel Delpuech analyzed in 2013, at the microphone 20 minutes.

Count from 8 to 12 euros in shop for a half-liter of ice / sorbet, and about 4 euros for a two-bowl cornet (price of Maison Berthillon, Paris).