A Sensory 20

18
C at al og ue

Explosion
Quality
Commitment

The Confédération Nationale

des Glaciers de France (CNGF)
awarded,
the « French Artisanal Ice Cream »
quality charter to

This label guarantees

you real artisanal
ice cream made by
a profesionnal with
recognised and
confirmed expert skills.

GLACE DES ALPES:

- has been registered by the French Chambre de Métiers et de l’Artisanat for having obtained
the national professional qualification in its area of work
- selects and uses high quality ingredients
- respects the ice cream vendors’ code of practice and established health and safety practice
- makes its staff of aware of these practices and trains them to implement them,
to ensure all ice cream products made and sold are faultless
- makes its ice creams and sorbets in accordance with current methods established in the food industry
Satisfied & loyal
Customers
A range especially elaborated Taste & Quality
for all types of catering Keeping your customers loyal !
Surprise your customers, • Top quality recipes for authentic, intense flavours.
• Constant and meticulous artisanal quality
thanks to exclusive, original products
all through the year, highly reputed and in demand
which are not available in supermarkets.
among your customers.

Original products Tubs that are great value

Thinking out for money
of the box ! More scoops per tub !
• A Terroirs & Gastronomie range, for unusual sweet Minimum 1.65 kg weight for our 2.5 litre tubs, for all our ice
and savoury combinations that include cream and sorbet flavours.
goat’s cheese, balsamic vinegar and basil. • More scoops per tub,
• As well as all the classics, other more unexpected • More flavour,
flavours are much loved by young and old alike,
• Improved profits for restaurants and ice cream sellers.
including candyfloss, Nuty, mojito, cheesecake
and lavender.

Extremely wide range

Producing ice creams
for every course !

More than 180 flavours to help you to:

• Let your creativity run wild and create an original menu,

• Constantly reinvigorate your range,
• Explore regional flavours from our many terroirs

Excellence reaps its reward

The Variety, Originality and Quality of «Glaces des Alpes» artisanal production has
led to its selection as the sole ice-cream producing partner of the «Maîtres Restaurateurs association.
 Exceptional
Ingredients

MAISON MERE DES BISCUITS DE REIMS

• Selected for their quality flavours and textures from

among our prestigious suppliers

• Plenty of recipes made using products from

all around France and its terroirs,

Original, varied, Haute Cuisine Creations

• created by a master artisanal ice cream maker Stéphane Vindret
• a wide variety of subtle, generous flavours with an intensity that even
the most gourmet customers will appreciate

Expert artisanal Manufacturing

• experienced pastry chefs in every station of the kitchen to ensure
all products are carefully made using artisanal methods,
• a maturation period of at least 24 hours to create a creamy texture and intense flavour

Optimal Preservation
• hand-churned tubs worked with the utmost care to prevent the surface layer from discolouring
• powerful freezing technology and a deliberately low constant storage temperature which
is rigorously inspected to prevent ice crystals forming and to guarantee consumers
an exceptional texture.

Rigorous Inspections
• products’ taste and safety are inspected at each stage in the manufacturing process:
- the ingredients when they arrive
- during mixing
- during maturation and churning
- on the finished products
• weights and temperatures

a few Examples of what we do differently

to guarantee great flavour

Golden raisins macerated Hand-stemmed Our added ingredients being Fresh lemon zest
in St James Rum fresh mint leaves prepared in our kitchens

4
 20
New Flavours

Ice Creams
Ice Cream with Granola®
biscuit pieces
ice cream with real Granola® pieces
18
25. litre
Tubs
5litreTubs

Tropézienne
vanilla-flavoured,
with brioche and pearl sugar

25. litre
Tubs
5litre
Tubs

Sorbets
Redlove® Apple
Redlove® is a red-skinned apple that provides a host of new,
different and surprising sensations.
More colour: intense red inside and out.
More flavour: pronounced and tangy.
Better freshness: refreshing as a snack, a drink or a taster.
More advantages: full of antioxidants and vitamins.
More deliciousness: offers a fruit experience that’s as unique as it is surprising.
52% fruit

25. litre
Tubs
5litre
Tubs

Don Papa® Rum

Don Papa® is a premium rum from the Philippines’
western Negros Islands.
Distilled using the world’s finest cane sugars,
Don Papa® is the first rum to ever have been aged
in oak casks at the foot of Mount Kanlaon,
before it undergoes a perfect blending process.

25. litre
Tubs

5
 20
New Flavours
&
Gastronomie
Sorbets
Terroirs
18
Basil
Fresh cold-pressed basil juice sorbet.

15. litre
Tubs
Persil
Fresh cold-pressed parsley juice sorbet.

15. litre
Tubs

Meadowsweet
Meadowsweet is a perennial herb with white flowers that give off an almond scent.
Its Latin name, Spiraea ulmaria, is the origin of the word “aspirin”. Meadowsweet boasts
similar properties to the well-known painkiller, without any of the side effects. As such,
it offers really effective relief against all kinds of aches and pains, especially those
caused by rheumatism and migraines.

15. litre
Tubs

Ice Cream
Black sesame
Organic black sesame ice cream,
50% black sesame, 50% whole sesame.
Wood-smoked, stone-ground sesame seeds.

15. litre
Tubs

6
 20
18

C a ta lo g u e
Ice
Creams

Salted
butter caramel

Chocolate
Valrhona

Tiramisu

7
 Ice 100% Arabica
Coffee

Creams
25. litre
Tubs

Almond Armagnac prunes

with Provence almond paste with Armagnac and macerated prunes

Almond tart Breton palet

with Provence almond paste with 100% butter Breton palet biscuits
and caramelised almond chunks

Amarena Brownie
with pieces of amarena cherry halves with Valrhona Jivara chocolate,
and cherry syrup marbling chocolate brownie pieces
and caramelised pecan nut chips

Amaretto Bulgarian
with a Vicenzi Amaretto biscuit base with a delicious taste of yoghurt
and Amaretto liqueur

American biscuit Bulgarian strawberry

The taste of the famous black with a delicious taste of yoghurt,
and white American Oreo biscuit candied strawberries and coulis

Apple tart Bulgarian red berry

Vanilla-scented ice cream marbled with with a delicious taste of yoghurt, marbled
caramel sauce and caramelised apple with summer berries and wild fruits
chunks and crumble

Vicenzi Amaretto
biscuit

8
 Ceylon cinnamon

Calisson Cheesecake
with calisson paste and calisson chunks cheesecake with a hint of lemon
and pieces of biscuit

Cappuccino Chestnut
Coffee ice cream with dark with real chestnut paste
and white chocolate shavings

available
Caramel
with cream caramel and caramel chunks
Chocolate
with cocoa and heart
of Guanara Valrhona
5 litre
also
catering tubs

Caramel-marbled vanilla Cinnamon

with Bourbon vanilla marbled with Ceylon cinnamon infusion
with caramel sauce

Catalan rousquille biscuit Coconut

Biscuit ice cream with citrus and aniseed with coconut and grated coconut
notes and real Catalan rousquille biscuit
pieces

Chartreuse Coffee
with the green Chartreuse liqueur with 100% Arabica coffee
of Carthusian monks

Guérande
sea salt 9
 Cocoa Valrhona
Ice
Creams
25. litre
Tubs

Commercy madeleine Ginger

with real Commercy madeleine cakes with ginger

Cookies ’n’ nuts Gingerbread

with hazelnut and Bourbon vanilla and with real Alsatian gingerbread
biscuit chunks, chopped nuts, chocolate
chunks, and caramelised almond flakes

Crema Catalana Grand cru Caribbean

ice cream with eggs, citrus fruit, star anise
dark chocolate
tips and caramel pieces with Valrhona chocolate and Guérande
sea salt

Crème brûlée Grand Marnier®

with cream, a hint of vanilla and marbled with Grand Marnier® and candied
with caramel sauce and marinated orange peel

Croquantine Hazelnut
with hazelnut paste with hazelnut paste
and caramelised hazelnut chunks

Faisselle cheese Honey

raspberry ripple with mountain honey
made with real faisselle cheese
with raspberry ripple and raspberry coulis
marbling

Romane
hazelnut paste

10
 Real
Mascarpone

Hot pepper chocolate Lemon meringue pie

with Valrhona cocoa with lemon and meringue pieces
and Espelette AOC pepper

Ice cream with Daim® Liquorice

biscuit pieces with liquorice paste
Panna cotta ice cream with a light vanil-
la flavour, real Daim® biscuit pieces and
caramel ripple

NEW FLAVOUR

Ice cream with Granola® Marbled banana

biscuit pieces banana with chocolate sauce marbling
ice cream with real Granola® pieces

Irish coffee Mascarpone

with pure Arabica coffee, with real mascarpone
Baileys and whisky

Isigny crème fraîche Matcha green tea

with Isigny AOC crème fraîche With Japanese Matcha green tea

Lavender Meringue
with lavender extract and mountain honey with meringue pieces

Commercy
Madeleine
11
 Alsatian

Ice gingerbread

Creams
25. litre
Tubs

Milk chocolate Panna

with Jivara Valrhona milk chocolate with cream and milk
(Italy’s most popular recipe)

Milk chocolate nougat Peanut

with Jivara chocolate, Valrhona cocoa with peanut paste
and chocolate nougat chunks

Milk jam Pecan

with traditional milk jam with pecan paste and caramelised
pecan pieces

Mint chocolate Peppermint

with strong spearmint and shavings with extra strong peppermint
of dark Swiss chocolate

Mont-Blanc Peruvian-origin chocolate

vanilla marbled with chestnut cream with organic fair-trade chocolate
and meringue pieces from Peru

Nougat Petit beurre

with Chabert et Guillot nougat cream with Petit Beurre biscuits
and nougat, honey and almond pieces

100% butter Breton

palet biscuit

12
 Lotus Speculoos

Pistachio Red berry crumble

with Sicilian pistachio paste vanilla ice cream marbled
and pistachio pieces with half-candied red berries,
biscuit chunks and raspberry coulis

Plombières Rose
with Kirsch and candied fruits with rose oil
marinated in Kirsch

Poppy Rum ’n’ raisin

with the delicious taste of poppies with Saint James rum and home-marinated
Golden Choice raisins

Praline Salted butter caramel

The pink praline, a speciality from the Lyon caramel made with butter
region, is a sweet made of almonds coated and Guérande sea salt
in caramelised sugar

Praline chocolate rocher Speculoos

With chocolate made using Brazilian cocoa with Lotus Speculoos biscuits
beans with hazelnut paste, and hazelnut
pieces

Raspberry macaroon Stracciatella

marbled with macaroons with milk and Swiss dark
and raspberry coulis chocolate shavings

Sicilian pistachio
13
 Ice Bourbon Vanilla

Creams
25. litre
Tubs

Strawberry Vanilla macadamia

with strawberries with Bourbon vanilla marbled
with caramel sauce, and walnut
and caramelised macadamia chunks

Thyme Verbena
with thyme infusion with verbena infusion and lemon zest

Tiramisu Violet
with mascarpone and Amaretto liqueur flavoured with violets
marbled with dark chocolate sauce

NEW FLAVOUR

Tropézienne Walnut
vanilla-flavoured, with brioche with walnut paste and walnut kernels
and pearl sugar

Turron de Jijona White chocolate

Ice cream with real Turron de Jijona pieces, with vanilla-scented white chocolate
PDO standard and white chocolate shavings

available
5 litre
Vanilla also Yoghurt
with Bourbon vanilla, with milk from the Savoy mountains
Échiré butter catering tubs
and eggs

Yoghurt with milk from the

Savoy mountains
14
 20
18

C a ta lo g u e
Full Fruit
Sorbets

Sengana
strawberry

Purple Fig Wild Blueberries

15
 Full Fruit Sicilian lemon

25. litre Sorbets

Tubs

Apricot Blood orange

with French apricots, with Sicilian blood oranges,
59% fruits 55% fruits

Bergamot Blueberry
with Sicilian bergamot,
with wild blueberries,
27% fruits
58% fruits

Blackberry Bounty
with blackberries, with coconut milk marbled
53% fruits with milk chocolate and Swiss dark
chocolate shavings

Blackcurrant Cherry
with Burgundy blackcurrants, with griotte cherries,
49% fruits 65% fruits

Coconut
with coconut from the Indian Ocean,
58% fruits
Madagascan banana,
this banana grows in the forests of
Madagascar’s east coast Tamatave
region. This area has wildly fertile,
orange-tinted soil and a distinctly Fig
tropical climate marked by heavy rain with purple figs,
during the southern hemisphere’s winter, 53% fruits
as well as high temperatures for the
rest of the year.

16
Coconut from the
Indian Ocean

Green apple Lime cactus

with green Granny Smith apples, based on a revitalising and colourful
52% fruits cocktail made with cactus
and lime purees,
48% fruits

Kiwi Lychee
with kiwis, with lychee,
60% fruits 53% fruits

NEW RECIPE

Kumquat Madagascan banana

kumquat, Madagascan banana,
38% fruits 45% fruits

Lemon Madagascan passionfruit

with Sicilian lemons, madagascan passionfruit,
29% fruits 42% fruits

Lemon and basil Mandarin

a delicious blend of lemon with mandarins,
and basil leaf, 61% fruits
27% fruits

Lime Mango
with lime, with Alphonso mangoes,
27% fruits 45% fruits

Sengana strawberry

17
 Sicilian

Full Fruit blood orange

25. litre Sorbets

Tubs

Melon Pink grapefruit

with Charentais melon, with pink grapefruit,
49% fruits 57% fruits

Mirabelle plum Raspberry

with mirabelle plums from Lorraine, with raspberries,
57% fruits 52% fruits

Orange Raspberry, lychee

with oranges,
and rosewater
59% fruits a blend of raspberry and lychee sorbets
graced with a hint of rosewater,
66% fruits

Pabana Red berries

an exotic mix of banana, passion fruit, with blueberries, blackcurrants,
mango and lemon, raspberries and wild strawberries,
49% fruits 50% fruits

NEW FLAVOR

Pear Redlove® Apple

with Williams pears from the orchards Redlove® apple,
of Haute-Savoie, 52% fruits
54% fruits

Pineapple Rhubarb
with Costa Rican pineapples with rhubarb,
59% fruits 57% fruits

Alphonso Mango

18
 Williams pears from
the orchards of Haute-Savoie

Roast pineapple Tropical fruits

pineapple sorbet marbled pineapple, mango, passionfruit
with caramel and rum, and lime sorbets,
58% fruits 40% fruits

Strawberry Tomato and basil

with Sengana strawberries, with tomato and basil,
62% fruits 54% fruits

Strawberry spearmint Vine peach

a delicious sweet and fresh blend, with vine peaches
ideal with pastries from the hills around Lyon,
58% fruits

Sunny fruits Yellow nectarine

a blend of banana, guava, blood orange, with French nectarines,
pineapple and passion fruit, Rhone Valley,
57% fruits 61% fruits

Madagascan passionfruit
This passionfruit perfectly balances an initial tanginess
with a pronounced floral aftertaste. It grows wild
in the forests of Madagascar, in the Tamatave region
on the east coast. Sorting and cutting is done entirely
by hand – passionfruit are sorted and selected by hand,
then split using a knife and scooped out using a spoon –
so that you can enjoy a real passionfruit flavour,
without any hint of the less appealing skin
(which has been ground away).

19
 Original Sorbets 25
. Tubs
litre

Espresso Green tea with mint

with 100% Arabica espresso home-made infusion from the Arezki
gardens: green teas with spearmint
and peppermint

Chocolate Red hibiscus,

dark chocolate with Valrhona passionfruit, banana
cocoa paste hibiscus, Madagascan passionfruit
and banana

Cider apple Spearmint

with apple sauce and cider: with spearmint and “menthe à l’eau”
48% cider, 24% apples flavour

Sorbets with Alcohol 25

. Tubs
litre

Genepi Pina colada

with genepi infusion a blend of pineapple puree and coco-
nut with a dash of rum

Limoncello
with lemon and Limoncello liqueur 10-year-old port
with 10-year old Tawny port

Mojito
rum, lime with fresh mint leaves White port
White port, a rosemary
and lemon infusion

NEW FLAVOR

Don Papa® Rum Read the history

7-year-old Don Papa® rum
behind these creations
at www.porto-cruz.com

20
 20
18

C a ta lo g u e
For
Banana

Nuty
Kids

Candy Floss

21
 For Kids
25. litre
Tubs

Azzuro Caramel sweetie

delicious candy flavour with caramel

Baby bear Chocolate Crunch

marshmallow ice cream marbled with dark Andoa Valrhona chocolate
with milk chocolate and crunchy dark chocolate chips
and marshmallow chunks

Bimbo Choconuts
caramel-marbled vanilla with hazelnut paste, almonds,
with multicoloured chocolate sweets milk chocolate shavings and marbled
with hazelnut chocolate

Bubblegum Nuty
pink ice cream with Italian paste with hazelnut paste and Valrhona
chocolate marbled with hazelnut paste

Candy floss
delicious candyfloss flavour

Double choc
Double flavoured ice cream:
Valrhona milk chocolate
and white chocolate
5litre
Tubs

22
 20
18

C a ta lo g u e
Terroirs
& Gastronomie
Olive oil
ice cream

Fresh vegetables

Smoked salmon

23
 Terroirs
Sesame seeds
Wood-smoked
&
Gastronomie

Creams 15
Ice
litre
. Tubs

Brazilian Dauphiné saffron

Macae chocolate Extract of the Crocus sativus flower,
saffron, poetically known as “red gold”,
A Brazilian Grand Cru de Terroir. A is the world’s most expensive spice. For
forceful chocolate flavour with notes five hundred years leading up to the
of dried apricots, roasted cocoa and beginning of the 20th century, France
black tea topped off with a delicious was a major saffron producer.
hint of bitterness.

Black sesame NEW FLAVOR

Espelette pepper
Cream of organic black sesame,
50% black sesame, 50% whole sesame. A subtle blend of pepper ice cream
Wood-smoked, stone-ground sesame with just a hint of Espelette pepper
seeds. (AOC).

Butternut Foie gras

mascarpone Made using quality foie gras from
The name “butternut” perfectly the southwest of France (preferably
captures the taste of this squash, deveined and whole), this recipe is
in particular the velvety texture enhanced with a drop of Armagnac
it produces when cooked. and a pinch of pepper.

Camembert
Camembert de Normandie AOP Gillot is an Goat’s cheese
outstanding cheese made with the utmost Made from highly refined whole
respect for master cheese-makers’ ancestral cheeses from Sainte Maure Soignon.
traditions. It is made using carefully selected
raw milk from producers located less than
30km from the workshop where it is hand-
ladled into moulds.

Ceps Green
This mushroom, typical of the rich asparagus
regional soil, is cooked according
to a traditional recipe that brings out all Spiced up with just a hint of wasabi.
its refined flavours.

24
Jura “yellow wine” Tahiti vanilla
This golden wine is considered This vanilla does not open on maturity
to be one of the world’s finest. but remains fleshy. Producers
It owes its reputation to its organoleptic therefore pick it when mature,
qualities and its original and mysterious at the height of its taste and flavour.
production process. The Tahiti vanilla bud is thick, bulbous,
glossy and unsplit.
Intensely aromatic, its floral and fruity
notes hint at aniseed and prune.
It is now considered a “luxury” vanilla
because of the small quantities
in which it is produced.
Olive oil
With olive oil from the Calanquet mill
in St Rémy de Provence. Traditional mustard from
the Maison Fallot
Mustard made from 100% brown
or black seeds, blended directly
with spiced and aromatic verjuice.
This mellower and less piquant blend,
coarsely ground to maintain
the fullness of the seed, produces
Reblochon a “gourmet” mustard.
Raw milk reblochon from
the cooperative in Thônes
(Haute-Savoie).
Reblochon
from Thônes
Roquefort and Walnut
Made with genuine AOC Roquefort
refined in Aveyron, with lightly grilled
walnut pieces.

Sichuan pepper
This seed from the rutaceae (citrus)
family is widely used in Asian cuisine.
It forms part of the standard “5 spice”
recipe.

Olive oil from Gruyère

25. litre
Tubs
Calanquet double cream
A hint of vanilla with meringue
and a thick, rich double cream. The
double cream is particularly well
loved in Switzerland as a dessert
with meringue or forest fruits.

Salidou
25. litre
Tubs
Caramel
With Salidou caramel cream from
La Maison d’Armorine and salted
butter caramel pieces.

25
 "Mara des bois"

& Terroirs Strawberry

Gastronomie

Sorbets 15. litre

Tubs

Abbaye Beer
Meadowsweet NEW FLAVOR
Abbaye beer, brewed in traditional
fashion. Meadowsweet is a perennial herb with white
flowers that give off an almond scent.
Its Latin name, Spiraea ulmaria, is the origin of
the word “aspirin”. Meadowsweet boasts similar
properties to the well-known painkiller, without
any of the side effects. As such, it offers really
Banyuls effective relief against all kinds of aches and
pains, especially those caused by rheumatism
Marc de Banyuls and migraines.
and Banyuls wine sorbet

Parsley NEW FLAVOR

Basil NEW FLAVOR
Fresh cold-pressed parsley juice sorbet.
Fresh cold-pressed basil juice sorbet.

Champagne Smoked salmon

“The nectar of kings”. A champagne with dill
sorbet with zest of lemon and orange. Smoked salmon sorbet with a dill
infusion.

Cucumber
and tarragon
A cucumber sorbet with tarragon
infusion. It goes perfectly with meat Strawberry and fennel
and fish, and is ideal with an endless 58% strawberry and fennel
variety of raw or cooked dishes.

“Mara des bois”

strawberry and basil
A blend of this most delicious
of strawberries with basil for a fruity sorbet Wild strawberry
with a full, invigorating flavour. With wild strawberries: 58 % fruit.
55 % Mara des Bois strawberry puree.

Modena balsamic
vinegar
This balsamic vinegar is made
Yuzu
exclusively from the Lambrusco, This blend of wild mandarins
Ancellotta, Trebbiano, Sauvignon, and lemon comes from East Asia.
Sgavetta and Coltivati varieties.
It is aged in barrels for between
26 12 and 25 years.
 20
18

C a ta lo g u e
Sliceable dessert
Macaé chocolate /
tropical fruits

Specialities

Artisanal iced nougat

with cream of nougat Sliceable dessert
Chabert & Guillot vanilla / raspberry

Sliceable dessert
pear / salted caramel

27
 Iced desserts
Specialities for sharing
Quality artisanal iced desserts you can
personalise and quickly prepare.
Ideal for dinner parties.

• Easily remove the moulds under running

warm water
• Slice as you wish
Vanilla/Raspberry • Personalise according to your needs

Bourbon vanilla ice cream

with Échiré butter and eggs,
“whole fruit” raspberry sorbet
with meringue heart

• 20-25 portions
• 2 piece tubs
• Length: 58.5 cm
2 litre

Salted butter caramel / Pear

salted butter caramel ice cream,
“whole fruit” Williams pear sorbet
from Haute-Savoie, Chocolate meringue heart

Macae Chocolate /Tropical Fruits

pure Brazilian grand cru Macae chocolate with sorbet of tropical
fruits (pineapple, mango, passion fruit, lime), meringue heart

Lingot of confectioner-style
frozen nougat
egg white, cream of Montelimar nougat, nougat
chunks, honey, pistachio pieces, praline hazelnut
grains, candied orange peel

• 18 servings 1.6litre

28
 Single serving
frozen desserts
• Price: control of cost price
• Quality: artisanal production
•H  ygiene: no contact with the product
when the dish is assembled
•P  resentation: creative
• Choice of original flavours
• S imple and user-friendly thanks
to the rhodoid sheet

•U nit volume

• Box of 12 140ml

Frozen nougat Speculoos

with cream of Montelimar nougat /Bourbon vanilla frozen dessert
and candied fruits speculoos ice cream, Bourbon vanilla ice cream,
Speculoos chips

Limoncello frozen soufflé Walnut frozen soufflé

with Limoncello liqueur with walnut paste and kernels

Grand Marnier® frozen soufflé Frozen calisson soufflé

with Grand Marnier dusted with cocoa
®
with cream of calisson and caramelised almonds

29
30
 20
18

C a ta lo g u e
Red hibiscus,
passionfruit, banana

Pink grapefruit

The Ice
Creamery

Madagascan
Passionfruit

31
The Ice 5litre
Creamery Tubs

The

Ice Cream
Amarena .......................................... p 8
American biscuit .......................... p 8
Azzuro ............................................... p 22
Lavender ........................................ p 11
Baby bear ...................................... p 22
Lemon meringue pie .............. p 11
Bimbo ............................................... p 22
Liquorice ......................................... p 11
Breton palet .................................... p 8
Marbled Banana ....................... p 11
Brownie .............................................. p 8
Mascarpone ................................ p 11
Bubblegum ................................... p 22
Milk chocolate nougat ........... p 12
Bulgarian .......................................... p 8
Milk jam ........................................... p 12
Bulgarian strawberry ................. p 8
Mint chocolate ........................... p 12
Candy floss ................................... p 22
Nougat ............................................ p 12
Cappuccino ................................... p 9
Nuty*.................................................. p 22
Caramel .......................................... p 12
Pecan ............................................... p 12
Cheesecake ................................... p 9
Pistachio ......................................... p 13
Chestnut chunks .......................... p 9
Praline chocolate rocher ...... p 13
Chocolate*...................................... p 9
Raspberry macaroon .............. p 13
Choconuts*.................................... p 22
Red berry crumble ................... p 13
Coconut ............................................ p 9
Rum ’n’ raisin ................................ p 13
Coffee ................................................ p 9
Salted butter caramel*............ p 13
Cookies ’n’ nuts ........................... p 10
Speculoos ...................................... p 13
Crème brûlée .............................. p 10
Stracciatella .................................. p 13
Croquantine ................................. p 10
Tiramisu ............................................ p 14
Double Choc ............................... p 10
Tropézienne ..................................
NEW FLAVOR p 14
Grand Marnier ............................ p 10
Vanilla*............................................. p 14
Hazelnut .......................................... p 10
Vanilla macadamia ................ p 14
Ice cream with Daim®
biscuit pieces ............................... p 11 Violet ................................................. p 14

Ice cream with Granola® White chocolate ........................ p 14

32 biscuit pieces ...............................
NEW FLAVOR p 11
 Our special
Range
75 artisanal flavours

Sorbets
•
• Personalised services
• Advice and training in window dressing
*
8tubslitre
• Available in 8-litre tubs

Apricot ............................................. p 16
Blackcurrant ................................. p 16
Blood orange ............................... p 16
Bounty .............................................. p 16
Cherry .............................................. p 16
Fig ....................................................... p 16
Lemon*............................................. p 17
Lime ................................................... p 17
Lychee ............................................. p 17
Madagascan NEW RECIPE
banana ........................................... p 17
Madagascan
passionfruit .................................... p 17
Mango ............................................. p 17
Melon ............................................... p 18
Pear ................................................... p 18
Pineapple ...................................... p 18
Pink Grapefruit ............................ p 18
Raspberry*...................................... p 18
Redlove® Apple...........................
NEW FLAVOR p 18
Red hibiscus,
passionfruit, banana................. p 20
Roasted pineapple .................. p 19
Strawberry*.................................... p 19
Vine Peach ................................... p 19
Yellow nectarine.......................... p 19

33
 Meringue ............................................................................ p 11
Milk chocolate ................................................................ p 12
Milk chocolate nougat ............................................... p 12
Milk jam ............................................................................... p 12

the collection
Mint chocolate ............................................................... p 12
Mont-Blanc ........................................................................ p 12
Nougat ................................................................................ p 12

Ice Panna .................................................................................. p 12

Creams
Peanut ................................................................................. p 12
25. litre
Tubs
Pecan ................................................................................... p 12
Peppermint ....................................................................... p 12
Almond ................................................................................. p 8 Peruvian-origin chocolate ........................................ p 12
Almond tart ......................................................................... p 8 Petit Beurre ........................................................................ p 12
Amarena .............................................................................. p 8 Pistachio ............................................................................. p 13
American biscuit .............................................................. p 8 Plombières ......................................................................... p 13
Amaretto .............................................................................. p 8 Poppy ................................................................................... p 13
Apple tart ............................................................................. p 8 Praline .................................................................................. p 13
Armagnac prunes .......................................................... p 8 Praline chocolate rocher .......................................... p 13
Breton palet ........................................................................ p 8 Raspberry macaroon .................................................. p 13
Brownie .................................................................................. p 8 Red berry crumble ....................................................... p 13
Bulgarian .............................................................................. p 8 Rose ...................................................................................... p 13
Bulgarian strawberry ..................................................... p 8 Rum ’n’ raisin .................................................................... p 13
Bulgarian red berry ........................................................ p 8 Salted butter caramel ................................................. p 13
Calisson ................................................................................. p 9 Speculoos .......................................................................... p 13
Cappuccino ....................................................................... p 9 Stracciatella ...................................................................... p 13
Caramel ................................................................................ p 9 Strawberry .......................................................................... p 14
Caramel-marbled vanilla ........................................... p 9 Thyme ................................................................................... p 14
Catalan rousquille biscuit ........................................... p 9 Tiramisu ................................................................................ p 14
Chartreuse ........................................................................... p 9 Tropézienne ......................................................................
NEW FLAVOR p 14
Cheesecake ....................................................................... p 9 Vanilla ................................................................................. p 14
Chestnut ............................................................................... p 9 Vanilla macadamia ................................................... p 14
Chocolate ........................................................................... p 9 Verbena .............................................................................. p 14
Cinnamon ........................................................................... p 9 Violet ..................................................................................... p 14
Coconut ................................................................................ p 9 Walnut .................................................................................. p 14
Coffee .................................................................................... p 9 White chocolate ........................................................... p 14
Commercy Madeleine ...............................................p 10 Yoghurt ................................................................................ p 14

5
Cookies ’n’ nuts ...............................................................p 10
Crema Catalana ...........................................................p 10 litre
Catering.....................................................................................
Tubs
Crème brûlée ..................................................................p 10 Chocolate ........................................................................... p 9
Croquantine .....................................................................p 10 Vanilla .................................................................................. p 14
Faisselle cheese raspberry ripple .........................p 10

For
Ginger ..................................................................................p 10
Gingerbread ....................................................................p 10

Kids 25. litre

Grand cru Caribbean chocolate
with Guérande salt .......................................................p 10
Tubs
Grand Marnier ................................................................p 10
Hazelnut ..............................................................................p 10 Azzuro ..................................................................................p 22
Honey ...................................................................................p 10 Baby Bear ..........................................................................p 22
Hot pepper chocolate ............................................... p 11 Bimbo ...................................................................................p 22
Irish coffee ......................................................................... p 11 Bubblegum ........................................................................p 22
Ice cream with Daim® biscuit pieces ............... p 11 Candyfloss ........................................................................p 22
Ice cream with Granola® Caramel sweetie ...........................................................p 22
NEW FLAVOR
biscuit pieces .................................................................. p 11 Chocolate Crunch .........................................................p 22
Isigny crème fraîche .................................................... p 11 Choconuts .........................................................................p 22
Lavender ............................................................................ p 11 Nuty .......................................................................................p 22
Lemon meringue pie .................................................. p 11
Liquorice ............................................................................. p 11
Marbled banana .......................................................... p 11
Double choc 5litre
..................................................................... p
Tubs
22

Mascarpone .................................................................... p 11
34 Matcha green tea ........................................................ p 11
Full Fruit Terroirs
Sorbets 25. litre
Tubs

Apricot ................................................................................. p 16 & Gastronomie

Ice Creams 15
Bergamot ........................................................................... p 16
Blackberry .......................................................................... p 16 litre
. Tubs
Blackcurrant ..................................................................... p 16 Black sesame ..................................................................p
NEW FLAVOR 24
Blood orange ................................................................... p 16
Brazilian Macae chocolate .....................................p 24
Blueberry ............................................................................ p 16
Bounty .................................................................................. p 16 Butternut mascarpone ...............................................p 24
Cherry .................................................................................. p 16 Camembert ......................................................................p 24
Coconut .............................................................................. p 16 Ceps .....................................................................................p 24
Fig ........................................................................................... p 16 Dauphiné saffron ..........................................................p 24
Green apple .................................................................... p 17 Espelette pepper ...........................................................p 24
Kiwi ......................................................................................... p 17 Foie gras .............................................................................p 24
Kumquat ............................................................................. p 17 Goat’s cheese .................................................................p 24
Lemon .................................................................................. p 17 Green asparagus ..........................................................p 24
Lemon and basil ............................................................ p 17 Jura yellow wine ............................................................p 24
Lime ....................................................................................... p 17 Olive oil ................................................................................p 25
Lime cactus ...................................................................... p 17
Reblochon .........................................................................p 25
Lychee ................................................................................. p 17
Madagascan banana ............................................... p 17 Roquefort and walnut ................................................p 25
NEW RECIPE
Madagascan passionfruit ........................................ p 17 Sichuan pepper .............................................................p 25
Mandarin ........................................................................... p 17 Tahiti vanilla ......................................................................p 25
Mango ................................................................................. p 17 Traditional mustard from Maison Fallot .............p 25
Melon ................................................................................... p 18
Mirabelle plum ................................................................ p 18 25. litre
......................................................................................................................................................
Tubs
Orange ................................................................................ p 18
Gruyère double cream ..............................................p 25
Pabana ............................................................................... p 18
Peach ................................................................................... p 18 Salidou caramel ............................................................p 25
Pear ....................................................................................... p 18
Pineapple .......................................................................... p 18 Sorbets 15 litre
. Tubs
Pink grapefruit ................................................................. p 18
Abbaye beer ...................................................................p 26
Raspberry ........................................................................... p 18
Raspberry lychee rosewater ................................... p 18 Banyuls ................................................................................p 26
Red berry ........................................................................... p 18 Basil .......................................................................................p
NEW FLAVOR 26
Redlove® Apple ..............................................................
NEW FLAVOR p 18 Champagne ....................................................................p 26
Rhubarb .............................................................................. p 18 Cucumber and tarragon ..........................................p 26
Roast pineapple ............................................................ p 19 «Mara des bois» strawberry and basil ...............p 26
Strawberry .......................................................................... p 19 Meedowsweet ................................................................p
NEW FLAVOR 26
Strawberry spearmint .................................................. p 19 Modena balsamic vinegar .....................................p 26
Sunny fruits ......................................................................... p 19 Parsley ..................................................................................p
NEW FLAVOR 26
Tropical fruit ...................................................................... p 19 Smoked salmon with dill ............................................p 26
Tomato and basil ........................................................... p 19 Strawberry and fennel ................................................p 26
Vine peach ....................................................................... p 19
Wild strawberry ...............................................................p 26
Yellow nectarine ............................................................ p 19
Yuzu .......................................................................................p 26

Original Sorbets

Specialities
Chocolate .........................................................................p 20
Cider apple ......................................................................p 20
Espresso ...............................................................................p 20
Green tea with mint .....................................................p 20
Red hibiscus,
passionfruit, banana ...................................................p 20 Frozen desserts for sharing .......................................p 28
Spearmint ...........................................................................p 20 Single serving frozen desserts .................................p 29

Ice
Sorbets with Alcohol
Genepi ................................................................................p 20 Our
..................................................... p 32-33

Creamery 5litre 8litre

Limoncello .........................................................................p 20
Mojito ....................................................................................p 20

range
Pina colada ......................................................................p 20
Don Papa® Rum........................................................................................
NEW FLAVOR p 20 Tubs tubs
10-Year-old port sorbet ...............................................p 20
White port sorbet ...........................................................p 20

35
 GLACES DES ALPES • Crédit photos : © Glaces des Alpes | © Oram Dannreuther | © Jonathan Thevenet - Cherrystone | © Fotolia • Styliste culinaire : Marion Guillemard | Chloé Josso | François Vermeere-Merlen
PAE la Caille
191, avenue des Marais
74350 Allonzier la Caille
FRANCE

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Discover our exclusive recipes CREATED BY OUR MASTER CHEFS!

Yoann Conte Gilles Tournadre Pierre Reboul Marc Meurin Laurent Petit Jean-Marc Banzo
Chef 2 étoiles Chef 2 étoiles Chef 1 étoile Chef 2 étoiles Chef 2 étoiles Chef 1 étoile