Exterior of the Berthillon Shop
In addition to the take away service at number 31, there is a tea room at number 29. If you're planning to visit the shop, make sure you remember the address: with so many other purveyors on the island, it can be hard to find, unless you know where to look.
Interior of the Tea Room at no. 29
Sometimes simple is best...
... and sometimes decadence is the way to go
If you've ever worked with wild strawberries, you know that their deliciousness is in direct proportion to their frustrating perishability. They taste like the essence of strawberry, but they will bruise and turn to mush if you so much as brush them with a feather. The berries topping this dessert looked as if they had just been picked.
Muriel Delpuech, M. Berthillon’s granddaughter, said that they have been working with the same wild strawberry grower for 35 years. He picks the berries in the morning, they arrive at Orly airport that night, and are used in the sorbet the next day.
Interior of no. 31, rue St. Louis-en-Île
Vine Peach Sorbet
Chocolate Macaron Glacé: before...
Tarte Tatin with a scoop of vanilla
She said: “When I was younger, I wanted to make ice cream, too. And they said, 'No, it’s too difficult for a woman!' Ah-ha! I was very angry… And I said, ‘Ok, now I’ll make my cakes, and like that people will also come for my cakes and not only for ice cream."
Poire (pear) Belle Hélène
Berthillon: A Family Affair
Cone of Berthillon Vanilla
Muriel: "He makes only this flavor. And he said that’s the most important flavor to succeed, because all ice cream makers make vanilla ice cream, and you really can compare."
When you have ice cream here, because we make the ice cream just in the back, he made the ice cream at 9 o’clock, and you have it now (right after). Every day.”
A good reason to go to the original location.