Six gourmet novelties to discover this season
A Nutella collector’s jar, an iced matcha, fruity croissants, Provençal olive oil, a clever wine accessory and ice creams that make you travel.
Here are six discoveries to slip into your current cravings, between Paris, breakfast and the art of entertaining.
The season calls for simple pleasures, but chosen with care. A different kind of breakfast. An iced break in Paris. Olive oil poured over a summer salad. A fruit croissant in a hotel. A glass of wine served without finishing the whole bottle. And now, an artisanal ice cream that takes you from one continent to another. This selection brings together six new products to discover, each with its own universe and immediate pleasure.
Nutella Bonjour d’Île-de-France, Paris on the table
In 2026, Nutella® launches its collector’s edition Bonjour d’Île-de-France. The jar highlights the region with a colorful illustration by Gwladys Morey. Eiffel Tower, stylized Seine, boat and sunny colors create a cheerful image of Paris.
On the back of the jar, the brand offers a regional recipe: a twisted brioche revisited with Nutella®. It’s the perfect idea for a Sunday brunch, a family snack or a vacation table. The jar also becomes an object to keep, especially for those who like limited editions.
Betjeman & Barton, the Matchaffogato to taste in the 11th arrondissement
At Betjeman & Barton, tea takes on the air of an iced dessert. For spring-summer 2026, the house has created Matchaffogato, a matcha version of the Italian affogato. Here, coffee is replaced by hot matcha, poured over a black sesame ice cream by Enzo & Lily.
Two versions are available: a more vegetal pure matcha version, and a milder latte version. The contrast works very well. Hot meets cold, matcha awakens black sesame, and ice cream adds a dense, creamy texture. To be discovered at the Tea Bar at 24 boulevard des Filles du Calvaire, for a refreshing break after a stroll in the Marais.
Sofitel Fruit Kiss, the croissant goes summer time
From June 1, 2026, Sofitel is launching La Haute Croissanterie Fruit Kiss, available for three months in its hotels, including the brand’s ten French addresses. The idea is to revisit the butter croissant with fresh fruit, light creams and very summery combinations.
The collection features ten creations. They include Raspberry Kiss, with raspberry, basil and Greek yogurt; Lemon Kiss, topped with lemon cream and whipped ricotta; and Peach Kiss, with poached peach and orange blossom. The result is a hotel breakfast, a chic snack or a sweet break to share.
Terres de Bonaventure, Valensole olive oil
Head for Provence with Terres de Bonaventure. On the Valensole plateau, the Chabot family grows organic olives and produces their oils on site. Founded in 1978, the farm also produces floral waters and essential oils from its crops.
Three oils stand out.Centenaire olive oil, from olive trees several hundred years old, produced in small quantities. Thefruité vert PDO, a single variety of aglandau, with a livelier character. And thematured oil, with notes of black olives and tapenade. Pour over a tomato, grilled fish or simply a piece of bread. The farm also offers free guided tours of its organic fields, mill and distillery.
Coravin, for serving a glass without finishing the bottle
Coravin is aimed at wine lovers who like to choose their glass according to the moment. The principle is simple: some systems allow wine to be served without removing the cork, thanks to a fine needle and a protective gas. The bottle can then be stored for longer.
At home, it’s very practical. You can serve a glass of white as an aperitif, a red with dinner, then save the rest for another evening. For a dinner party with friends, it also allows you to vary your wine pairings without having to open several bottles at once. It’s a great idea for those who like to entertain, taste and compare, without wasting.
Pierre Chauvet, around the world with a spoon
With Les Parfums du monde, Maison Pierre Chauvet offers an ice cream collection conceived as a journey. From his workshop in Ucel, Ardèche, the artisan chocolatier and ice-cream maker imagines recipes that evoke many gourmet horizons: maple syrup and pecan praline for Canada, matcha tea for Asia, cappuccino for Italy, dulce leche for South America, orange blossom and pistachio slivers for the Orient.
The house uses fresh milk sourced five minutes from the workshop, from Laiterie Carrier in Vals-les-Bains. The result promises clean flavors, a true dessert texture and a careful balance of sugars. At €12.90 a jar, depending on the season and the store, this collection can be found in Aubenas, Valence and at the Ucel workshop. For Parisians in search of an escape, it’s a lovely reason to look to the Ardèche.
📍 Practical information
Nutella Bonjour d’Île-de-France
Available fromApril 2026
Recommended retail price: €3.89 per 400 g; €7.59 per 1,000 g
Betjeman & Barton – Matchaffogato
24 boulevard des Filles du Calvaire, 75011 Paris
Price: €8 at the Tea Bar
Tel: 01 48 05 07 36
Website: betjemanandbarton.com
Sofitel – La Haute Croissanterie Fruit Kiss
Available from June 1, 2026, for three months
In Sofitel hotels worldwide and the ten French addresses
Site: sofitel.com
Terres de Bonaventure
567 chemin de la Colle, 04210 Valensole
Free guided tours by appointment
Tel.: 06 27 11 52 48
Shop: provence-huile-olive.fr
Coravin
Wine serving and preservation systems
Available on coravin.fr
Pierre Chauvet – Les Parfums du monde
Boutiques: 42 boulevard Gambetta, 07200 Aubenas; 3 place des Clercs, 26000 Valence
Atelier: Ucel, Ardèche
Price: €12.90 per jar, depending on season and boutiques
Information and orders in boutiques or via the company’s website.
See also our gourmet addresses on parisselectbook.com.
