Quick! a brief history of gelato. Gelato is an ancient Italian frozen dessert; it differs from traditional American ice cream because of a higher sugar content and a significantly lower overture (air added to mix) resulting in a much denser product with more intense flavors. Artisan gelato can not be stored for long at home so it is best purchased and consumed fresh.
So the search is on! I compiled a list of gelato places (glaciers) across Paris with the goal to find the best gelato before I leave back home for Texas.
In Paris Berthillon is king; some even claim it is the best in the world. Berthillon closes mid-summer in Paris so that is our first stop, and why not start at the top?
Located near a touristy area not far from Notre Dame we found Berthillon with a huge line in front. Undaunted I waited for my first taste.
Approaching the counter I had an idea of what flavors I wanted, but when confronted with the lot it is hard to choose just one flavor. So... I got a triple. 6 euros - 3 flavors.
I got a cone with a base of Fraise (strawberry), middle of Cassis (wild black currant), and a top of Fruit de la passien (passion fruit).
The density is true to form! The texture of Berthillon's gelato is insane. It's so thick the fruit feels like it is molecularly exploded, compacted with anything extraneous removed, then glued back together. There is so much pop from the flavor it seems like each berry/fruit is juiced down to the atomic level.
Simply put, your tongue explodes. On a scorching Paris day - nothing beats this:
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