Founded here in 1954, this esteemed glacier (ice-cream maker) is still run by the same family today. Its 70-plus all-natural, chemical-free flavours include fruit sorbets (pink grapefruit, raspberry and rose) and richer ice creams made from fresh milk and eggs (salted caramel, candied Ardèche chestnuts, Armagnac and prunes, gingerbread, liquorice, praline and pine kernels). Watch for tempting new seasonal flavours.
Breakfast, afternoon tea and cake, not to mention the most sumptuous ice-cream sundaes topped with lashings of chantilly (sweetened whipped cream) and homemade fruit coulis are served in its adjoining, timber-fronted tearoom.
