This Lebanese ice cream parlour has Parisians on the edge of their seats – and we can see why!
What if the best ice cream in Paris didn’t come from Italy, but… from Lebanon? That’s the wild bet of Glace Bachir, a family-run business founded in Beirut in 1936, which is reinventing ice cream in its own way. Its flagship product? An ice cream with a surprising texture, coated with pistachios, topped with whipped cream, and above all: organic, artisanal, addictive. Since its arrival in Paris, the queue has been packed. And it’s not just a hype.
Bachir: Lebanese tradition in Paris
The story begins in Lebanon, in the small village of Bikfaya, where the Bachir brothers opened their first store in the 1930s. Their recipe, based onachta – a milk cream scented with orange blossom – quickly won the hearts of the Lebanese. Spinny texture, floral taste, crunchy pistachios: a rare balance that contrasts with traditional Western ice cream. In 2017, Glace Bachir arrived in Paris with a clear objective: to bring a 100% Lebanese tradition to Parisian palates.
Today, two stores share the capital: one in the Marais (58, rue Rambuteau), the other in Montmartre, opposite the funicular railway. And everywhere, the same scenario: long queues, intrigued looks and delighted smiles at the first bite.
Achta, a flavour you’ll never forget
It’s impossible to talk about Glace Bachir without mentioning achta, their signature flavor. Unlike Italian ice creams, which are greasier and sweeter, achta offers an airy yet intense sensation of milky freshness. It is prepared with natural mastic, a resin derived from the pistachio tree, which gives it its unique, almost mochi elasticity. Once served, it is rolled in crushed pistachios, before being topped with a generous dollop of homemade chantilly. The result is a dense, fragrant, textured dessert. A dessert found nowhere else in Paris.
It’s not just an ice cream. It’s a signature. An experience.
Organic, local and committed: the ideal 2025 ice cream
Bachir’s other major asset is its responsible positioning. All our ice creams are certified organic, and made without artificial coloring or flavoring. The milk is sourced in the Paris region, and the fruit used is fresh and in season. At a time when consumers are demanding greater transparency, Bachir ticks all the boxes: authenticity, short distribution channels, craftsmanship.
And this respect for the product is evident from the very first bite. Each flavor (rose, mango, lemon, chocolate, white coffee…) retains its original purity, with no deceptive sweetness or overly industrial, icy texture. At Bachir’s, you can smell the fruit, the cream, the real thing.
A real buzz, fuelled by word-of-mouth
On Instagram, TikTok and Google Maps, the rave reviews are pouring in. Videos showing the elasticity of achta are a hit. On the networks, some talk of “the best ice cream in Paris”, others of “a return to childhood in Lebanon”. Even the most cautious critics admit: “I didn’t think I’d like it, but it’s a revelation.”
The store has become a place of pilgrimage for foodies, as well as a cultural bridge between Paris and Beirut. In the Marais, nostalgic Lebanese meet curious Parisians, in a joyful and colorful atmosphere. The wait is not sudden, it’s shared.
Not just an ice cream, an emotion
By opting for a traditional, organic and different recipe, Glace Bachir is not simply riding a trend. It’s setting a new standard, a different way of approaching frozen desserts. Less sweet, more structured, more cultural.
In 2025, eating Bachir ice cream is much more than a summer treat. It’s a sensory immersion for the whole family. A scoop of history, served Parisian-style. To try. To share. And above all: to remember.
📍Glace Bachir, 58 Rue Rambuteau, 75003 Paris
