{"id":175865,"date":"2025-06-27T14:00:00","date_gmt":"2025-06-27T12:00:00","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2025\/06\/27\/jade-genins-granites-neige-summer-will-be-frosty-and-green\/"},"modified":"2025-06-27T14:00:44","modified_gmt":"2025-06-27T12:00:44","slug":"jade-genins-granites-neige-summer-will-be-frosty-and-green","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2025\/06\/27\/jade-genins-granites-neige-summer-will-be-frosty-and-green\/","title":{"rendered":"Jade Genin’s granit\u00e9s-neige: summer will be frosty and green"},"content":{"rendered":"\n

What if summer’s icy treat came not from a cone, but from a cloud? For the 2025 summer season, chef Jade Genin, already renowned for her chocolates d’auteur, proposes a creation that goes against the grain: granit\u00e9s-neige, frosted desserts inspired by Japanese kakigori and Korean bingsu, but reinvented with extreme refinement and a committed bias. <\/strong><\/p>\n\n

A unique texture, worked to the minute<\/h2>\n\n

Grated up to the minute, these granit\u00e9s evoke ultra-fine<\/strong>, ephemeral, melting snow<\/strong>, a far cry from classic sorbets or over-sweetened ice creams. With no syrup, flavoring or white sugar<\/strong>, the formula makes the radical choice of raw purity<\/strong>: fresh, seasonal fruit and unique technical know-how, with no stabilizers or additives.<\/p>\n\n

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Arnon Production<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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A bold choice in the world of artisanal ice cream, where technique is often hidden behind layers of fat or sugar. Here, only the raw material speaks<\/strong>, and it expresses itself with stunning sensory clarity<\/strong>. <\/p>\n\n

Gourmet, plant-based compositions<\/h2>\n\n

The 2025 collection offers compositions that are both legible and subtle, with pairings conceived as veritable desserts:<\/p>\n\n