Maison de Glace — Est. 2016
Ice Cream, Composed.
Fourteen months of refinement in every scoop. Two boutiques. One obsession with restraint.
Signature Collection
Three compositions.
Tahitian Vanilla & Gold Leaf
$16Bourbon vanilla pods aged six weeks in fresh cream, finished with 23-karat edible gold leaf.
Valrhona 72% Dark Truffle
$16Single-origin Guanaja chocolate, folded twice, studded with hand-cut ganache truffles.
Pistachio di Sicilia
$17Bronte pistachios, cold-pressed in-house, no coloring — the green is entirely natural.
The Ritual
Four gestures. One composition.
Source
We work with eleven growers across four countries — a single pistachio farm in Bronte, a single vanilla cooperative in Madagascar.
11 growers
Age
Every cream base rests for a minimum of 48 hours before churning. Some infusions age up to six weeks.
14 months
Temper
Churned in small batches of 8 liters, never more — machine consistency, artisan judgment.
8 liters
Serve
Held at precisely 6°C, softer than typical ice cream, closer to the texture of soft cheese.
6 °C
Boutiques
Two flagships.
The Maison
Precision, not novelty.
GLACÉ was born from a single question: what if ice cream were treated with the same reverence as fragrance? In 2016, our founder — a former pastry chef at a three-Michelin-star maison in Lyon — began aging cream in French oak, infusing it with rare botanicals, and finishing each …
Grand Château Flight
Reserve a tasting.
Tasting seatings are limited to twelve guests per hour to preserve the ritual.