When you visit L'Igloo, a crêperie and ice-cream parlour facing the sea, you'll meet an alchemist: artisan-glacier Georges Fery. "If my father, an artisan-glacier, told me to work like him at an age when friends were having fun, I learned to turn those hours into games. Since then, every moment spent in the kitchen is a pleasure, because I get to create! He creates ice creams that exist nowhere else, in both sweet and savoury flavours. And he does so with panache, as illustrated by his candied ginger ice cream, his watermelon/pomegranate and lychee sorbets that take the taste buds on a journey, or his cucumber sorbet sublimating a waffle topped with goat's cheese. He is currently working on the creation of a 72% cocoa and orange peel ice cream, a highly complex project that requires a reassessment of sugar levels. For the rest, it's a matter of tests and adjustments," explains Georges, who will also be inventing a chestnut flour waffle batter. His technical prowess adds an extra touch of soul to the rest of the menu: sweet suggestions as well as salads, crêpes, galettes and savoury waffles made fresh on the spot.
