Everywhere in the world, you will find at least one ice cream parlor that are so iconic, nationally or internationally. In Paris, the city of love, ice cream has become an integral part in which romances are blossoming. Ironically, one of the most iconic ice cream parlor in the city has closed and the eponymous owner and founder of the parlor has died at the age of 90.
The ice cream maker is known as the founder of French, the ice cream parlor. He started out his career when he was trained to become a baker. However, something changed his mind as he shifted to ice cream in 1954. This is when he started to work in the ice cream business owned by his mother in law.
The ice cream parlor is located in the Ile Saint Loius. This island is located int he Seine River. The ice cream parlor was small, but gradually it became one of the most crowded ice cream parlor as many people with cravings for sorbet aficionados. The exception would be August as during the month, the ice cream parlor became extra crowded as the other cafes and shops were closed.
![[cream.jpg]](//2.bp.blogspot.com/_Mx9xk0qv6kM/Sp7CH3uK_vI/AAAAAAAACUk/fH_i3Fb7UXs/s320/cream.jpg)
Both the tourists and people of Paris were standing in a long line, patiently waiting to be sered with their tasty and refreshing sorbet. The strength of the ice cream parlor was that beside the classic flavors, Berthillon also sold unique flavors such as lavanda and foie gras. Whether people like these tastes or not, newcomers were curious of the taste of these sorbet.
Even until more than five decades have passed, the ice cream and sorbet are still made right at the shop in Paris. This company, iconic as it was, did not expand itself with chains at different locations. However, they expand in term of product selections. Moreover, they sell these selections at different restaurants and cafes at different locations in France.
This way, they would benefit from the selling although not as much if they opened their own chain, but they did not have to pay for the operational costs they might arise. The last and newest recipe launched just before they closed down was the mixing of tonka seeds and vanilla ice cream, slices of glazed orange peels and white chocolate. This was the ice cream creation to celebrate the 90th birthday of Papy Raymond, as this was the nickname of the ice cream maker, Raymond Berthillon.
