Pedone, the famous Italian ice cream maker, opens its first store in Paris 1st district

It's an Italian institution that's coming to awaken our taste buds in the 1st arrondissement of Paris. Pedone, an ice cream house founded in Charenton by a family from Puglia, is determined to conquer Paris with the opening of its first boutique in the heart of the capital. This project, backed by Lov Group, which already owns Ladurée, is coming to life thanks to Hubert Dessaint, who is reinventing the show-cooking experience.

Behind the glass of this showcase, the spectacle begins as soon as you enter: the ice creams are turbinated on the spot, before our very eyes. The icing on the cake is that the cones are shaped right in front of us, and we can even smell the sweet fragrance of the mascarpone whipped cream as it slowly froths.

There's no extravagance in the flavors, apart from the Syracuse lemon ice cream, which is a real showstopper. Chocolate, real vanilla with beans, strawberry sorbet rich in fruit, coffee, caramel or pistachio await you. The idea is to stick to the tried-and-true, with a seasonal ice cream that changes with the seasons, strawberry being one of them.

À la carte :

The house doesn't just offer flavors: it revisits cult desserts with its GENEROSI range. 4 creations pay homage to the Franco-Italian pastry tradition, from iced tiramisu to vanilla millefeuille and lemon meringue pie, twisted with hand-picked ingredients: Bronte pistachios, Pugliese almonds and Syracuse lemon. The approach is reminiscent of the great pastry chefs, where each spoonful tells a story of taste and terroir.

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In collaboration with chef Julien Alvarez, the boutique offers a specialty that awaits gourmands: an almond brioche topped with ice cream and toasted à la minute, a nod to the Sicilian tradition of brioche al gelato. The outside crisps, the inside melts, and the contrasting temperatures give a new dimension to the ice cream.

Everything is designed to enhance the dense texture and intense flavor of Pedone ice creams. Made in their Vitry-sur-Seine workshop, they follow strict artisanal processes, with slow infusion for Madagascar vanilla, cauldron cooking for caramel, and a higher fruit content in sorbets. Air is deliberately restricted to ensure maximum creaminess. On the palate, they are well-balanced and not too sweet - a real treat. The pistachio reveals its true aroma, while the gianduja literally melts us.

But Pedone isn't just about taste: it's also an ethical and sustainable approach, with partnerships forged over several decades with committed producers like Maison Donna Francesca. A clear choice for total transparency, visible both in the shop window and in the manufacturing process.

Once you've got your ice cream, brioche, Générosi or frappé glacé in hand, you're free to wander the streets or the Passage Choiseul opposite, on the Jardins du Palais Royal side. Alternatively, you can simply sit back and relax in the room at your disposal. Then it's time to indulge in the excellent vanilla, hazelnut or pistachio affogatos.

Enjoy your ice cream !