Parisian luxury hotels and pastry chefs innovate frozen desserts

During the summer heat, Parisian and Riviera artisans and luxury hotels are innovating with creative frozen desserts. High-end pastry houses are launching unique collaborations and textures to offer refreshment.

Ladurée has partnered with the fashion brand Casablanca to create a grapefruit and mint sorbet. Pastry chef Claire Heitzler is offering verrines that combine verbena with raspberry in various textures.

In Versailles, Chef Eddie Benghanem at the Waldorf Astoria Versailles – Trianon Palace is producing gourmet ice cream bars inspired by street gastronomy, including coconut chocolate and caramel peanut flavors. Meanwhile, at the Grand-Hôtel du Cap-Ferrat, Chef Pierre-Jean Quinonero is creating Mediterranean-inspired frozen coupes focused on seasonal fruits.