Ice-cream in Paris

So, here we are. In Paris. It was raining when we arrived. We are staying in the 7th arrondissement this time arround. 5 min walk from the Eiffel Tower. Droped the bags at the hotel and out we went for a walk.

General direction towards the Eiffel Tower. Did not queue for the tower but observed the crowds. There are some disciplined visitors and some stylish visitors.

Notice the  Ladurée bag and Macaons?

On Avenue de La Bourdonnais we came across Gelateria Siciliana VASA VASA. It just opened April 15 this year and seems to be a franchise from Sicily.

Very pretty shop, bright and inviting 

Of course I had the larges cup available

Vanilla, Pistachio, Chocolate and Stracciatella …

And the chocolate ice cream …. yummy, vanilla ice-cream was rather bland. Stracciatella was quite tasty too …. but the chocolate ice-cream …. really yummy … lots of chocolate and not bitter.

Dinner on Rue Cler at Cafe Central 

on the way back to the hotel we caught another glimpse of the Eiffel Tower … 

Tomorrow is Sunday, we will try our luck and see if one or more patisseries are open.

Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

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