Le Marais switch to ice cream

When Paris swelters and the thermometer soars, there's only one obsession: finding the perfect ice cream . In the Marais district, ice cream parlors compete to outdo each other in creativity to help us forget the heatwave. From premium chocolates and exotic flavors to Italian-style gelato and cutting-edge creations: our frosty selection for summer 2026.

The collection features nine flavors, including five ice creams and four sorbets. The ice creams offer Grand Cru vanilla, Grand Cru chocolate from São Tomé & Principe, pistachio, matcha, and black sesame; the sorbets include Grand Cru chocolate from Congo, mango-yuzu, and raspberry. A special mention goes to the hazelnut-white miso combination, which is as surprising as it is addictive. These creations are lightly sweetened, allowing the ingredients to truly shine.

In his Marais boutique, on rue Sainte-Croix de la Bretonnerie, Marcolini offers an ice cream break that resembles his home: elegant, precise and resolutely gourmet.

The result: more than 70 original creations, including eight signature blends, that take the taste buds far from the beaten path. "Bangkok Stroll" combines Thai rice with jasmine; "Indian Wedding" marries pistachio, cardamom and rose water; "The Dragon's Kiss" brings together fruits, Lapsang Souchong tea and Sichuan and Vietnamese peppers.
You might also prefer a Kasha vanilla with roasted buckwheat or an Oriental Lemon sorbet with wild fennel.

At REŸS, the fruits are processed at peak ripeness and the spices are in their purest form. An invitation to enjoy ice cream differently: like a journey, a memory, sometimes even a surprise.
1 ball €3,50
2 balls 6€

The flavors evolve, but the spirit remains the same: prioritizing quality ingredients and daily production rather than offering a multitude of options. This philosophy appeals to lovers of honest, indulgent, and unpretentious ice cream.

Enjoy it while strolling through the Marais or take it away to prolong the illusion of an Italian getaway. And for those who can't decide between two walks, Pozzetto also has a second location on rue Vieille-du-Temple.

The star of the show is a panettone ice cream that does more than simply mimic its flavor. The famous Italian brioche is first toasted to bring out its buttery and slightly caramelized notes, before being slowly infused into the mixture. The result is incredibly smooth, with a deep aroma reminiscent of both brioche and candied citrus. As if that weren't enough, generous pieces of panettone are added to top the ice cream when it's served.

Those who prefer more classic recipes will opt for the pistachio ice cream, which is rich and dense.
An address that proves that a great baker can also become an excellent ice cream maker when they apply the same care to raw materials and preparation times.

Among the must-try creations, the Fleur de Lait (Flower of Milk) delights with its particularly pure, milky flavor, while the Chococo, made with Peruvian chocolate, develops a beautiful depth without being overly sweet. Coffee lovers will also relish the eponymous ice cream made with specialty coffees from IO's neighbors (and partners). The creations also evolve with the seasons: raspberry, clementine and thyme, a surprising hazelnut sorbet, roasted banana, or even "Mon Pavot" (My Poppy), a deliberate nod to the chef's British childhood memories.

A charming and discreet address where people come for the quality of the ice cream as much as for the warm and smiling welcome from France.

The result is remarkable. With only about ten percent sugar in its recipes, the flavors retain their intensity and the texture is particularly silky.

The house classics – Tahitian vanilla, Grand Cru chocolate from Madagascar, Bronte pistachio, or Piedmont hazelnut – sit alongside more ephemeral creations, dictated by the seasons. Raspberry, blackcurrant, rhubarb, or melon follow one another according to the harvest. But it is above all the more unexpected flavors that have made the establishment famous: parsley, peas, sorrel, tarragon, or even arugula and lemon. Special mention goes to the astonishing carrot and bell pepper ice cream, straddling the line between savory and sweet, whose balance is as impressive as its lingering finish.

A tasting experience that goes far beyond simple indulgence and almost borders on the contemplative.

Burnt rice, pickle, Nyons olive oil… the creations, developed with the Terra Délices ice cream parlor, boast combinations rarely found in a cone. The experience continues with a selection of kombuchas offered to complement each flavor, aiming to provide a complete tasting experience rather than just a sweet treat.

The overall effect is bold, sometimes disconcerting, but generally successful. Those who enjoy discovering new things will undoubtedly find something to their liking.

The only drawback: the price. At €7,50 for the ice cream and €13,50 with a (small) glass of kombucha, and with everything served in cardboard containers, the experience seemed expensive considering the portions. This detail doesn't detract from the creativity of the project, but we felt it was important to point out.

Here, there's no question of drowning the flavors in sugar. Maison Aleph, on the contrary, champions intense tastes and carefully selected ingredients: Iranian pistachio, orange blossom, Damask rose, citron, and cardamom. A fresh and creamy Achta ice cream, a delicately scented rose, or a sun-kissed mango: each flavor tells a little story of the Levantine cuisine so dear to Myriam Sabet.

Enjoy it as a refreshing interlude in the heart of the Marais, or take it home to extend the journey.

Madagascar vanilla, chocolate, salted caramel, or speculoos are the classics; strawberry, raspberry, or Pabama—a passion fruit, banana, and mango sorbet—for those who prefer a fruity freshness. Méert also offers more sophisticated creations, such as a dessert combining Greek yogurt, red berries, lime, meringue, and red berry coulis.

In Paris, the Marais address allows you to rediscover the elegance and gourmet generosity of this historic house, with the added bonus of sunny days.

The same philosophy applies to ice cream: a selection of flavors that evolves with the seasons, blending tradition and creativity, with a particularly smooth texture. Vanilla, yogurt, pistachio, mille-feuille, or tiramisu: Brigat loves to transform classic pastries into gelato flavors.

And pistachio is taken very seriously here: it's made with pistachios from Sicily. Enough to make your ice cream break a truly indulgent Italian treat, to be enjoyed on Rue du Pas de la Mule, between Bastille and Marais.