In Paris, Stern unveils a brand-new frozen dessert menu for the summer

Since June 11, 2026, Stern Ristorante has been offering something quite rare: a menu built entirely around cold dishes. Not just to refresh, but to surprise. The idea may seem strange at first—ice cream with ravioli, sorbet in the middle of a risotto—but that’s exactly what this summer menu offers, and that’s what makes it so intriguing.

Italian chef Massimiliano Alajmo, holder of two Gault&Millau toques in Paris, is the driving force behind this philosophy. For several years now, he has been using ice cream, sorbets, and granitas as full-fledged culinary ingredients to create contrast, alter a texture, or reveal an aroma that cooking alone wouldn’t bring out in the same way. In his restaurants in Italy, these frozen creations have become a signature. In Paris, Executive Chef Alessandro Fornaro brings this concept to life with the “Estate Gelata” menu: a first for Stern Ristorante and a rather unique experience on the Parisian gastronomic scene.

The menu is available in two formats: a 4-course meal for 90 euros or a 6-course meal for 135 euros. The creations are also available à la carte throughout the summer, allowing guests to customize their own dining experience.

Cold as an Ingredient

The meal begins with the “Spremuta di sole,” a fresh mango and citrus soup, served with cucumber, avocado, tomato, and a sorbet made from yellow datterini tomatoes. A colorful and light starter that plays on the balance between sweetness and acidity. The tone is set. Next come the Ravioli di cipollotto: spring onion ravioli served with anchovy and tarragon ice cream. A savory, briny ice cream paired with warm pasta. This is where you truly understand what this menu is aiming for: using ice cream as an ingredient in its own right, not just as a finishing touch.

The Risotto lavanda e melone continues in this vein: a risotto scented with lavender and rosemary, accompanied by a melon sorbet. Floral, fresh, unexpected. The “Bruschetta di melanzane” pairs crispy eggplant and caponata with a Tropea red onion sorbet. The grilled meets the fresh; the sweet-and-sour interacts with the icy sweetness.

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The Most Surprising Dishes

The boldest dish on the menu is undoubtedly the Wafer di vitello tonnato. Vitello tonnato is a classic of Italian cuisine: veal with a tuna sauce. Here, the tuna sauce is transformed into ice cream and placed on a crispy wafer topped with veal tartare. The dish we think we know becomes unrecognizable—and that’s exactly the point. To finish, the “Passata di albicocche” features an apricot soup with almond ice cream and a curry-flavored ice cream puff. Sweet, spicy, and slightly sugary: a finale that surprises right up to the very last bite.

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Throughout the six courses, this menu achieves something that’s fairly simple to explain but difficult to execute: elevating ice cream to a serious culinary art form. It’s no longer just there to wrap up the meal—it’s the common thread that ties it all together. For those who love to be surprised at the table and want to indulge in a burst of freshness, this is clearly the place to go this summer.