NU GLACE NATURE
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You may have seen him behind the bay windows of his laboratory in this architect's house in Trentemoult. For Camille Saint-M'leux, the year 2020 was a good time for reflection. This young chef with a rich history of fine Parisian restaurants such as Taillevent, Abeille du Shangri-La and Cinq du George V, as well as Australian restaurants such as Urbane and Quay, has let his creativity express itself by embarking on the audacious project of creating organic ice creams. To do this, he surrounded himself with his friend Tom Coll, the young Parisian pastry chef of the starred restaurant Le Pré Catelan, and Nicolas Bodineau, an organic dairy farmer in La Grigonnais. The ice creams are guaranteed to have a 25% lower sugar content, with no colouring, preservatives or emulsifiers. His refined recipes are made from raw milk and exceptional natural ingredients. To whet your appetite, here is a glimpse of what you can taste, via its laboratory or La Ruche Qui Dit Oui, as the seasons go by: ice cream side: grands Crus vanilla, 70% dark chocolate, Ethiopian coffee, roasted buckwheat, roasted hazelnut, fig leaf almond, orange blossom yoghurt, Ardèche chestnut cream, Tonka bean, honey, caramel fleur de sel, milk cream; and on the sorbet side: pink Avola pomelo, lemon. To satisfy your curiosity, Camille opens her laboratory every Wednesday evening from 5 to 8 pm.
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