Gelateria
It's here, in Tournon-sur-Rhône, in their laboratory, that Jérémie Runel and his two friends, Martin and Hugues, are revolutionizing the world of ice cream with their cutting-edge creations. Trained at Fauchon alongside Christophe Adam, at Le Bristol under chef Gilles Marchal, and at Valrhona before taking on the role of artisan-glacier, Jérémie's sole aim is to find the right taste. From cones to whipped cream to ice cream, he relies on quality, organic products. In addition to artisanal ice creams in tubs and cones, La Fabrique makes other refreshing preparations. These include fruit juice shakes (lemon-verbena sorbet, pineapple, basil and green apple sorbet, etc.), ready-made desserts (burger givré/baba au rhum, chantilly and roasted seeds, etc.) and ice cream bars 2.0. One of the owner's pet peeves is the "Kifs du Chef" served in tubs, an addictive mix of ice cream and pastries.
