{"id":241092,"date":"2026-08-25T10:02:13","date_gmt":"2026-08-25T08:02:13","guid":{"rendered":"https:\/\/www.parisselectbook.com\/?p=241092"},"modified":"2026-08-25T10:02:20","modified_gmt":"2026-08-25T08:02:20","slug":"gherkin-truffle-or-butterbeer-5-weird-sorbets-to-try-in-paris","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2026\/08\/25\/gherkin-truffle-or-butterbeer-5-weird-sorbets-to-try-in-paris\/","title":{"rendered":"Gherkin, truffle or butterbeer: 5 weird sorbets to try in Paris"},"content":{"rendered":"

What if your next ice cream cone smelled of gherkin or truffle? This summer 2026<\/a>, several Parisian addresses are shaking up the traditional gelateria by offering weird sorbets in Paris<\/strong> that push the boundaries between savoury cooking and frozen patisserie. From the Right Bank to the Bois de Boulogne<\/a>, here are five places where the unexpected is served by the spoonful.<\/p>\n

Ice cream makers going savoury and surprising<\/h2>\n

The trend is clear: artisan ice cream creators are no longer content with reinventing vanilla or strawberry. At Girotti<\/strong>, on the boulevard Raspail<\/a><\/strong> in the 6th arrondissement, Italian inspiration<\/a> meets genuine audacity. On the menu: a Gorgonzola and Pear<\/strong> pairing, as well as a tomato sorbet served with a basil leaf that is particularly refreshing. These weird sorbets in Paris from Girotti prove that savoury flavours can find their way into a cone without feeling forced.<\/p>\n

In the 16th arrondissement, Enzo & Lily<\/strong> takes curiosity even further with a butterbeer<\/strong> ice cream. The name immediately conjures the fantastical world of Harry Potter and its iconic drink. The shop, run by Lionel Chauvin<\/strong>, grandson of Raymond Berthillon, is committed to offering only artisan ice creams, with no glucose syrup. Other singular flavours round out the menu, including sea buckthorn, matcha-quince and lemon curd.<\/p>\n

Gherkin, spiced avocado and red onion: the boldest weird sorbets in Paris<\/h2>\n

In the Marais<\/strong>, glacier Fumo<\/strong> has created a gherkin<\/strong> sorbet topped with wasabi pearls and a hint of sumac. This creation was born from a collaboration between M\u00e9lanie Rozencwajg<\/strong>, the founder, and pastry chef Tessa Ponzo<\/strong>. The shop also offers other savoury flavours, such as olive oil, burnt rice and fig leaf ice cream. All the more reason to push open the door at 59 rue Charlot<\/strong> in the 3rd arrondissement.<\/p>\n

In the Bois de Boulogne, La Grande Cascade<\/strong> is betting on an avocado ice cream spiked with piment d’Espelette<\/strong>, conceived by pastry chef Joris V\u00e9e<\/strong>. The velvety texture of the fruit contrasts with the heat of the chilli, for a result that is at once gentle and intense. These savoury creations, which also include a courgette and basil ice cream and another with tomato and wild garlic, are designed to accompany a dish, or to serve as a sauce or condiment.<\/p>\n

    \n
  • Fumo<\/strong> – 59 rue Charlot, 75003 Paris: gherkin, wasabi and sumac sorbet<\/li>\n
  • Girotti<\/strong> – 120 boulevard Raspail, 75006 Paris: Gorgonzola-Pear and tomato-basil sorbet<\/li>\n
  • Stern<\/strong> – 47 passage des Panoramas, 75002 Paris: red onion sorbet within a frozen tasting menu<\/li>\n
  • La Grande Cascade<\/strong> – Route de la Vge aux Berceaux, 75016 Paris: avocado with piment d’Espelette<\/li>\n
  • Enzo & Lily<\/strong> – 2 rue Auguste Maquet, 75016 Paris: butterbeer and sea buckthorn<\/li>\n<\/ul>\n

    When ice cream becomes a dish in its own right<\/h2>\n

    Restaurant Stern<\/strong>, located in the passage des Panoramas<\/strong> in the 2nd arrondissement, takes this logic even further. Here, the red onion<\/strong> sorbet is not served in a cone: it features in a full frozen tasting menu conceived by chefs Massimiliano Alajmo<\/strong> and Alessandro Fornaro<\/strong>. The menu moves through a chilled mango and citrus soup, a lavender and rosemary risotto paired with a melon sorbet, and then an aubergine bruschetta matched with the red onion sorbet. The line between cooking and patisserie disappears entirely.<\/p>\n

    This kind of offering perfectly illustrates what makes these weird sorbets in Paris so distinctive: they are not simply trying to surprise for the sake of it. Every recipe follows its own flavour logic, whether that means a contrast in textures, a sweet-savoury pairing or integration into a structured meal. For artisan ice cream lovers in search of something new, these five addresses offer an unprecedented panorama in 2026 of what a simple cone can become.<\/p>\n","protected":false},"excerpt":{"rendered":"

    What if your next ice cream cone smelled of gherkin or truffle? 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