RAIMO GLACIER PARIS

A classic alcoholic dessert, made with tangy lime sorbet and vodka. Refreshing and invigorating, often served as a digestif.

A delicate blend of pear sorbet and pear eau-de-vie. Fruity, sweet, and fragrant flavor.

Intensely fruity cocktail blending blackcurrant sorbet and blackcurrant cream. A rich and sweet black berry flavor.

A gourmet and fresh combination of chocolate sorbet and mint liqueur (Get 27). Reminiscent of 'After Eight' flavors.

A robust combination of sour cherry sorbet and whisky. Fruity and woody notes.

Creamy langoustine spread served on toasted bread. Delicate marine flavor and rich texture.

Refined tapenade of green Lucques olives served on toast. Mild, buttery olive taste, typical of this variety.

Whole duck foie gras from Southwest France. Melting texture and characteristic rich flavor. Served with bread.

Cold Spanish soup made from raw tomatoes, cucumbers, peppers, and olive oil. Refreshing and slightly tangy.

Fresh Italian spun-paste cheese with a creamy center, served with tomatoes. Creamy texture and mild milky taste.

Thinly sliced marinated raw beef, served with a green salad. A light and tender dish.

High-quality smoked salmon fillet served with small thick pancakes (blinis). Smoky flavor and melting texture.

Apricot sorbet, offering the sweet and velvety flavor of the summer fruit.

Pineapple sorbet, with a tropical, sweet, and tangy taste.

Banana sorbet, creamy and rich in ripe fruit flavor.

Intense cocoa sorbet, dairy-free, highlighting the bitterness and richness of dark chocolate.

Blackcurrant sorbet, a small, tart, and fragrant black berry, a specialty of Burgundy.

Sorbet blending the freshness of lemon with the herbaceous and aromatic note of basil.

Organic yellow lemon sorbet. Pure, vibrant, and tangy flavor.

Lime sorbet. Very refreshing and aromatic flavor.

Organic Senga Sengana strawberry sorbet. Intense strawberry flavor and deep red color.

Raspberry sorbet, perfect balance between sugar and fruity acidity.

Sorbet combining the sweetness of strawberry with the freshness of mint.

Passion fruit (maracuja) sorbet. Very fragrant and tangy exotic flavor.

Sour cherry sorbet, a variety of tart wild cherry.

Lychee sorbet, an exotic fruit with white, fragrant flesh, reminiscent of rose.

Delicate sorbet combining lychee and a floral rose flavor.

Mandarin sorbet, a sweet and fragrant citrus.

Alfonso mango sorbet, a variety known for its sweet, rich, and non-fibrous flesh.

Melon sorbet, capturing the sweet and refreshing flavor of ripe melon.

Wild blackberry sorbet, a dark and tart forest fruit.

Wild blueberry sorbet, a small, sweet, and slightly tart blue berry.

Coconut sorbet, creamy (though dairy-free) and exotic.

Sweet orange sorbet, juicy and vitamin-rich.

Pink grapefruit sorbet, combining light bitterness and sweet flavor.

Vine peach sorbet, a late-season variety with red flesh and a very aromatic taste.

Pear sorbet, fine and granular taste typical of the fruit.

Green apple sorbet (Granny Smith), vibrant and tart.

Yuzu sorbet, a Japanese citrus fruit with a complex flavor between lemon, mandarin, and grapefruit.

Almond ice cream with a hint of orgeat (bitter almond syrup), a sweet and floral flavor.

Strong espresso-style coffee ice cream, rich and aromatic.

Ice cream inspired by Provençal confectionery, with almonds, candied melon, and orange blossom.

Caramel ice cream enriched with salted butter, a creamy Breton classic.

Milk chocolate ice cream, sweet and creamy.

White chocolate ice cream, very sweet and vanilla-flavored.

Intense dark chocolate ice cream, rich in cocoa.

Hazelnut paste and chocolate ice cream, Italian praline flavor.

Orange blossom water ice cream, a delicate floral aroma.

Fromage blanc ice cream, a fresh and slightly tangy milky flavor.

Ginger ice cream with candied pieces, spicy and sweet flavor.

Candied chestnut ice cream with crumbles (pieces), candied chestnut flavor.

Toasted Italian hazelnut ice cream, intense dried fruit flavor.

Iranian pistachio ice cream, renowned for its quality and delicate flavor.

Traditional ice cream with candied fruits marinated in kirsch (cherry alcohol).

Homemade praline ice cream (caramelized almonds/hazelnuts), rich dried fruit flavor.

Licorice ice cream, distinctive anise and woody flavor.

Ice cream flavored with rum and macerated raisins.

Rose ice cream, a sweet and fragrant floral flavor.

Toasted black sesame ice cream, nutty flavor and characteristic gray color.

Fresh cream ice cream (Fior di Latte) with crunchy chocolate shavings.

Japanese Matcha green tea ice cream, herbaceous and slightly bitter flavor.

Ice cream flavored with a blend of spices (often cinnamon, cloves, nutmeg).

Vanilla ice cream with caramel and pecan pieces.

Madagascar Bourbon vanilla ice cream, rich in black specks and very fragrant.

Violet ice cream, a sweet floral flavor typical of old-fashioned candies.

Light yogurt ice cream (0% fat), fresh and tangy.