Paris · ice cream
Une Glace à Paris
The clearest test case for the city's editorial question: a Meilleur Ouvrier de France Glacier and a former Pierre Hermé pâtissier, both with resumes inside starred and internationally known kitchens, building an ice cream counter explicitly framed as pastry technique applied to a frozen form. The MOF Glacier title itself is the strongest available evidence that France treats ice cream-making as a distinct, credentialed craft rather than a gelato import.
What we know
- Ryon trained through 25 competitions, became World Pastry Champion in 1999 and MOF Glacier in 2000, per his own biography on the house site
- Career built inside serious kitchens before opening his own counter: dessert programmes for Café Pouchkin (Moscow/Paris/New York), Anne-Sophie Pic's restaurants in Valence, Lausanne and Paris, and the Frank restaurant at the Fondation Louis Vuitton from its October 2014 opening
- MOF Glacier is confirmed as a distinct, state-issued professional title (Confédération Nationale des Glaciers de France, ministry of national education), separate from pâtissier — direct evidence for the city's 'legal category with its own standards' claim
- Stated house philosophy is 'remettre au goût du jour les desserts glacés classiques' (updating classic frozen desserts), per Académie du Goût
- Ryon on his own range, quoted directly: classics (vanilla, pistachio, caramel) sit beside orange-carrot-ginger, black garlic, smoked chocolate and vanilla with sake kasu
- Status
- open
- Address
- 15 rue Sainte-Croix de la Bretonnerie, 75004 Paris
- Maker
- Emmanuel Ryon, Meilleur Ouvrier de France Glacier (2000) and World Pastry Champion (1999), with business partner Olivier Ménard (pâtissier, formerly of Pierre Hermé and Harrods)
- Opened
- 2015
- Website
- uneglaceaparis.fr/web/
- Last checked
- 2026-08-21
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