The Maison
This is not dessert. This is composition.
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 batch by hand rather than machine. What started as a single marble counter in the 8th arrondissement has become two flagship boutiques, each one a study in restraint: ivory stone, brushed brass, and a single ritual — taste, pause, taste again. We do not chase novelty. We chase precision. Every flavor in our permanent collection has been refined for an average of fourteen months before it is served. This is not dessert. This is composition.
I did not set out to make ice cream. I set out to make people slow down. — Élodie Vasseur, Founder & Chef Glacier
Craftsmanship
The ritual, expanded.
We work with eleven growers across four countries — a single pistachio farm in Bronte, a single vanilla cooperative in Madagascar.
Every cream base rests for a minimum of 48 hours before churning. Some infusions age up to six weeks.
Churned in small batches of 8 liters, never more — machine consistency, artisan judgment.
Held at precisely 6°C, softer than typical ice cream, closer to the texture of soft cheese.
Sourcing
Eleven growers. Four countries.
A single pistachio farm in Bronte. A single vanilla cooperative in Madagascar. We choose depth over breadth — one origin, perfected.
Bronte
Pistachio
Madagascar
Vanilla
Guanaja
Cacao
Sicily
Citrus
Sourcing map — conceptual