These chefs are now making ice cream lovers swoon

Summer is no longer just about outdoor seating and cocktails. Now, chefs are also making their mark in ice cream shop display cases. In Saint-Rémy-de-Provence as well as in Saint-Tropez, several leading figures in French gastronomy are applying their expertise to ice cream creations, blending artisanal precision, high-quality ingredients, and indulgent flavors. It’s a way to extend their culinary world while satisfying the season’s craving for something refreshing.

An extension of the kitchen

In Saint-Rémy-de-Provence, Glenn Viel, chef at L’Oustau de Baumanière (5 toques), and Brandon Dehan, the restaurant’s pastry chef, have opened Minot, a spot entirely dedicated to ice cream. Conceived as a true artisanal ice cream shop, the venue showcases recipes crafted with the same meticulous attention to detail that guides their work in the kitchen. The two chefs offer ice creams and sorbets made from carefully selected ingredients, with a special focus on flavor, texture, and seasonality. The menu gives pride of place to the great classics while also making room for more creative combinations, true to their gastronomic identity.

A few hundred kilometers further east, Cyril Lignac has embarked on his own adventure with Glacé, a new collection of sorbets, ice creams, and frozen desserts. Already renowned for his pastries and chocolate creations, the chef is expanding his culinary universe with some twenty flavors—including staples like vanilla, pistachio, and chocolate, as well as more indulgent recipes combining brownies, cookies, caramel, and meringue. Available in takeout containers, these creations are sold at a dedicated shop located on the port of Saint-Tropez, as well as in his pastry shops and via delivery depending on the service area.

It’s no coincidence that chefs are now venturing into the world of ice cream. This field allows them to express their creativity in a different form, while showcasing the artisanal expertise often rooted in their pastry training.