the post about ice cream

There are two big ice cream shop chains in Paris: Berthillon Glacier and Amorino Gelato. Someone called metrogirl has already gracefully pitted them against each other in her picture-filled journal about the Île St-Louis, but here’s a little crash course for the uninitiated:

Berthillon is a French establishment traditionally known as “the best ice cream shop in Paris”. Their ice cream is “made only of natural ingredients”– milk, cream, eggs, and natural flavorings. On some days, the store on the Île St-Louis has a line that stretches around the block.

Amorino is Italian (hence the “gelato”), and their trademark is a waffle cone with the gelato artfully arranged in “petals” in the shape of a rose (though Gelati d’Alberto apparently also does this). They specialize in Italian flavors, and their menu is in Italian with French (and sometimes English) translations underneath.

Which one’s better? I have no idea! Anyway I think it’s a matter of personal taste. For me, Berthillon’s is way richer (which would probably make it more palatable to Americans), and Amorino’s gelato has slightly more subtle flavor, sort of like Japanese sweets.

You should really try them yourself to find out. As encouragement, I translated their menus!

I’ve always had trouble reading menus in different languages, and I remember my first time at Berthillon quite clearly– I didn’t know what half of the names meant and the serveuse was getting kind of impatient! And at the Dino’s Gelato near the beach in Barcelona, I got something that sounded exotic which turned out to be plain old caramel (or something normal like that).

So, in an effort to help you choose a parfum that is right for you (so you don’t waste 5 euros on flavors you hate!), I translated and did some research on the more uncommon flavors.

Here I present to you the menus for Berthillon and Amorino, with their English equivalents (when necessary).



Berthillon glaces
Agenaise – Agen prune [Agen is famous for its prunes]
Amandine (lait d’amande) – Almond tart (almond milk)
Banane – Banana
Café au whisky – Coffee with whisky
Caramel au beurre salé – Caramel with salted butter
Caramel au gingembre – Caramel with ginger
Chocolat noir – Dark chocolate
Chocolat du mendiant“Beggar’s chocolate”
Chocolat au nougat – Chocolate with nougat
Chocolat blanc – White chocolate
Créole – “Tropical” [coconut, pineapple, rum]
Chocolat blanc du mendiant – White “beggar’s chocolate”
Café Dauphinoix – Dauphinoix coffee [see “Dauphinois”]
Cannelle – Cinnamon
Dauphinois – [chocolate with almond paste, rum, nougat, nuts]
Feuille de Menthe – Mint Leaf
Gianduja à l’orange – Orange gianduia [chocolate with 50% almond/hazelnut paste]
Gianduja aux noisettes – Gianduia with hazelnut
Grand-marnier – [triple sec/cognac and orange liqueur]
Marron-glacé – Candied chestnut
Moka – Mocha
Noisette – Hazelnut
Pain d’épices – Spice bread [Gingerbread]
Pistache – Pistachio
Nougat au miel – Honey nougat
Noix – Walnut [Nut]
Noix de coco – Coconut
Plombières – Custard cream
Praliné au citron et coriandre – Praline with lemon and coriander [cilantro]
Praliné aux pignons – Praline with pine nuts
Réglisse – Licorice
Thé Earl Grey – Earl Grey tea
Turron de Jijona – Almond nougat
Vanille – Vanilla

Berthillon sorbets
Abricot – Apricot
Ananas – Pineapple
Cacao “Extra Bitter”
Cacao Whisky
Cassis – Blackcurrant
Cerise – Cherry
Citron vert – Lime
Cocktail exotique – Exotic cocktail [usually mango or passion fruit]
Figue – Fig
Fraise – Strawberry
Fraise des bois – Wild strawberry [“tiny and intensely sweet” according to Wikipedia]
Framboise – Raspberry
Fruit de la passion – Passion fruit
Groseille – Redcurrant
Litchees – Lychee
Mandarine – Mandarin orange
Mangue – Mango
Menthe – Mint
Mirabelle – Mirabelle plum [dark yellow, sweet and full of flavor]
Mûre sauvage – Dewberry [Wild blackberry]
Mûre de Framboisier – Black raspberry [Blackcap]
Myrtille – Bilberry [Myrtle blueberry]
Pamplemousse rose – Pink grapefruit
Pêche – Peach
Poire – Pear
Pomme verte – Green apple
Reine-Claude – Greengage [green-fruited wild plum]
Rhubarbe – Rhubarb
Thym citron – Lemon thyme



Amorino gelati
Crema (Vanille) – Vanilla
Cicoccolato (Chocolat noir) – Dark chocolate
Stracciatella (Lait avec pépites de chocolat) – Milk with chocolate shavings
Bacio (Chocolat et noisettes) – Chocolate with hazelnuts
Alla NutellaNutella [a chocolate hazelnut spread]
Pistacchio (Pistache) – Pistachio
Crem Caramel (Crème caramel) – Caramel cream
Yogurt (Yaourt)
Amarena (Vanille et griottes) – Vanilla and morello cherries
Amaretto (Biscuit aux amandes) – Almond biscuit
Caffe’ (Café) – Coffee
Nocciola (Noisette) – Hazelnut
Biscotto (specoulos) – Biscotti [biscuits?]
Amoriso (glace au riz, sans lactose, sans saccharose) – Rice ice cream, without lactose or saccharose

Amorino sorbetti
Banana (Banane)
Fragole (Fraise) – Strawberry
Limone (Citron) – Lemon
Mango (Mangue)
Frutto della passione (Fruits de la passion) – Passion fruit
Lampone (Framboise) – Raspberry

Amorino: Les Parfums du printemps – Spring flavors
[seasonal, so get ’em while you still can!]
Fiordilatte (Lait) – Milk
Amarenada (Lait, griottes et chocolat) – Milk, morello cherries and chocolate
Cremino fiat – Almond chocolate and hazelnut cube
Scorza – Chocolate shavings [“peel”]


There are tons of other great places to try new flavors in Paris, like my favorite ice cream stand at one of the entrances to the Jardin du Luxembourg. I couldn’t give you the directions or the name of the stand to save my life, but roboppy snapped a picture of the place already:

roboppy’s picture of my ice cream stand

At some point, I’ll translate the rest of those flavors. Until then, you can look for the same ice cream brand this vendor uses, Carte d’Or.


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This is a blog of things place-related, by a cash-strapped Stanford grad who's lived in various places and writes about life. She's currently looking for a job in Manhattan or the Bay Area.

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