Gelateria
Frosty? maybe... Cool and hip, Jérémie Runel and his 2 friends Martin and Hugues are revolutionizing the world of ice cream with their trendy creations. Trained at Fauchon alongside Christophe Adam, at Le Bristol under chef Gilles Marchal and at Valrhona, before donning the costume of artisan-glacier, Jérémie composes with the sole objective of finding taste. From cornet to Chantilly to ice cream, he relies on fresh, organic, quality products. In addition to artisanal ice creams in tubs and cones, La Fabrique is targeting other refreshing preparations. Fruit juice shakes (lemon-verbena sorbet, pineapple, basil and green apple sorbet...), desserts assembled to order (burger givré/baba au rhum, chantilly and roasted seeds...) and ice cream bars 2.0. The owner's pet peeve is the "Chef's Kif", served in tubs, an addictive mix of ice cream and pastry.
