French culinary scene introduces new seasonal gourmet offerings

Several high-profile culinary offerings have launched in France for the summer 2026 season.

In Paris, the Le Meurice palace has introduced two new gourmet experiences. Chef Clémentine Bouchon has designed a seasonal lunch box featuring options such as veal pastrami buns or vegetarian mozzarella buns, accompanied by desserts from Cedric Grolet, including honey-propolis-vanilla madeleines and cookies. Additionally, the Alain Ducasse Manufacture de Glace has returned with a mobile ice cream triporteur located under the hotel's arcades, offering eight artisanal flavors including Madagascar chocolate and mango-passion-coriander.

In Saint-Rémy-de-Provence, chefs Glenn Viel and Brandon Dehan from the three-Michelin-starred Oustau de Baumanière have opened their first artisanal ice cream boutique, named Minot. The brand focuses on childhood flavors using local ingredients, offering eight varieties such as apricot and olive oil lemon. A distinctive feature of their service is a hidden sauce at the bottom of each cone or pot to enhance the final bites.