Where can you find the best "îles flottantes" in France?
A timeless dessert in French cuisine, the île flottante has stood the test of time without losing any of its deliciousness. From bistros to fine-dining restaurants, here’s a tour of France showcasing the most successful interpretations—to be enjoyed all year round.
A classic of bistro pastry, the île flottante relies on a delicate balance between the lightness of the egg whites, the creaminess of the crème anglaise, the bitterness of the caramel, and the crunch of the slivered almonds. Originally, it was not an egg-based dessert. In his “Culinary Guide,” Auguste Escoffier describes a Savoy sponge cake floating on crème anglaise. A dessert made with whipped egg whites already existed, but it was served with sweetened milk. It wasn’t until the early 20th century that the two recipes merged. Today, we distinguish between “œufs en neige” (egg whites poached in milk) and “île flottante” (egg whites steamed or baked). Whether a contemporary take or a perfectly executed classic, the île flottante never fails to impress.
La Rôtisserie d’Argent in Paris by Romuald Sinnan
It’s the must-try item on the dessert menu: île flottante in the purest tradition. The egg whites are light and airy, lightly colored, and served with a rich custard. The deep amber caramel, served at the table, adds a touch of bitterness. A deeply comforting classic.
- Price: €13
- Where?19 Quai de la Tournelle, 75005 Paris
- I want to go to La Rôtisserie d'Argent
Nonos and Comestibles in Paris by Paul Pairet
Make way for elegance with this île flottante to be enjoyed at theHôtel de Crillon. The immaculate sphere of egg whites is covered with a thin layer of artistic caramel, which contrasts with the plate. The custard plays hide-and-seek: you have to break the caramel and split open the dome for it to flow out. Bonus: sugar infused with citrus zest is mixed into the custard, adding a hint of freshness. Balanced, playful, and masterfully executed.
- Price: €18
- Where? 6 rue Boissy d’Anglas, 75008 Paris
- I want to go to Nonos and Comestibles
Auberge Paul Bocuse in Collonges-au-Mont-d’Or by Benoît Charvet
A centerpiece of the dessert cart. Egg whites resting on roasted pistachios are topped with a thin layer of pink praline, lightly caramelized with a blowtorch at the table. And they hide a surprise: a runny caramel. This île flottante is served with a creamy custard and slivered almonds, sugared pistachios, or Saint-Genix pralines. Contemporary, ultra-indulgent, and perfectly executed.
- Price: Dessertcart for €50
- Where? 40 rue de la Plage, 69660 Collonges-au-Mont-d'Or
- I want to go toAuberge Paul Bocuse
Daniel and Denise in Lyon by Joseph Viola
It’s hard to pass up this Lyon-style take on the île flottante. Its impressive dome of egg whites submerged in custard is topped with a mixture of slivered almonds and pink pralines. But best of all, it hides pink pralines right at its heart. An iconic dessert from Lyon’s traditional bouchons that takes you right back to your childhood.
- Price: €9
- Where?
156 rue de Créqui, 69003 Lyon
- I want to go to Daniel and Denise’s
Léon de Lyon in Lyon by Koren Julien
A Lyon-style “île flottante,” blending tradition and modernity. What makes it special? Its light-as-air egg white quenelle, hidden beneath a thin disc of caramel, adds depth and crunch. It floats on a rich vanilla custard, garnished with crushed pink pralines. Simple and perfectly executed.
- Price: €11
- Where? 1 rue Pleney, 69001 Lyon
- I want to visit Léon de Lyon
Cabane in Nanterre by Jean-François Bury
Forget the île flottante as you know it. The egg whites are filled with a crème brûlée center, coated in caramel mousse and crunchy caramel, and served on a ladyfinger. On top, meringue-like egg whites with caramelized almonds, caramel, and atsina cress sprouts for a hint of anise. The crème anglaise is served fresh. A resolutely contemporary and masterful interpretation.
- Price: €15
- Where? 10 rue du Dr Foucault 8, 92000 Nanterre
- I want to go to La Cabane
Bistrot Racines in Chartres by Benoît Cellot
Let the show begin! Here, the île flottante takes center stage: presented in a spectacular format and served at the table. The egg whites, slowly baked in the oven, arrive beautifully golden before being topped with caramel. It’s served by the ladleful, portioned for four, and reveals bits of crushed pink pralines for an extra touch of indulgence… before being topped with crème anglaise. Simply irresistible.
- Price: €9
- Where? 49 rue des Changes, 28000 Chartres
- I want to go to Bistrot Racines
Berthe in Montpellier by Brice Bordes
Excessively indulgent. This île flottante isn’t just impressive for its size—it also stands out for its lightly tinted egg whites. They’ve been baked slowly and for a long time in the oven, until a crust forms… adding a biscuit-like note. They’re served with slivered almonds and a crème anglaise poured over them at the last moment, right in front of the customer. Generosity in all its splendor.
- Price: €11
- Where? 598 Avenue de la Mer-Raymond Dugrand, 34000 Montpellier
- I want to go to Berthe
Le Bibent in Toulouse
Simply irresistible. This île flottante is a classic at this historic brasserie. What sets it apart is its indulgent crust formed by caramel just melted over the egg whites. It’s served with slivered almonds and a velvety crème anglaise. Simple and comforting.
- Price: €12
- Where? 5 Place du Capitole, 31000 Toulouse
- I want to go to Le Bibent
Le Club Dauphin in Saint-Jean-Cap-Ferrat by Pierre-Jean Quinonero
This île flottante plays the classic card… without a single misstep. The cloud of egg whites rests on a vanilla caramel. It floats atop silky custard, rich with vanilla and featuring subtle spicy notes of tonka bean. This is the chef’s surprise touch, which brings a modern twist to the dessert. On top, a little more caramel and slivered almonds. A guaranteed trip down memory lane.
- Where? 71 Boulevard du Général de Gaulle, 06230 Saint-Jean-Cap-Ferrat
- I want to go to Club Dauphin
