Summer at Verlet
For several years, summer at 256 rue Saint-Honoré has been accompanied by a selection of ice creams conceived in the same spirit as the rest of the house: flavors rooted in the great origins of coffee, spices, and the aromatic combinations that have defined Verlet since 1880. Another way to enter the house's universe during the warmest months of the year.
A collaboration with Une Glace à Paris
A few years ago, Verlet partnered with Une Glace à Paris to create several ice cream creations directly inspired by its single-origin coffees. The idea was simple: to translate into a cold texture what the bean expresses in the cup.
Three creations were developed: a Kopi Luwak ice cream for its characteristic roundness, a Moka Sidamo ice cream for its floral delicacy, and a Panama Geisha sorbet for the vibrancy and aromatic elegance of this exceptional variety.
The distinction between ice cream and sorbet is not insignificant. Ice cream, made with milk and cream, provides creaminess and roundness: it is particularly suitable for coffees with gourmet and balanced notes. Sorbet, without dairy products, is more direct and lighter: it allows the freshness and aromatic precision of an origin like Panama Geisha to express itself without being masked.
Moka Sidamo ice cream, the signature of summer
Among all these creations, Moka Sidamo ice cream has become the favorite among regulars. It is now the only one permanently offered every summer at Verlet.
Inspired by the Moka Sidamo from Ethiopia, one of the house's emblematic single origins, it develops delicate and aromatic notes in a fresh and balanced texture. It's an ice cream that resembles what Verlet does with its coffee: precise, never overly sweet, with a real depth of character.
The flavors of the selection
Around coffee, the current selection echoes Verlet's old spice counter and the products that have long accompanied the house's history. Three flavors complement the Moka Sidamo this season:
Vanilla — soft, deep, in continuity with the house's fine grocery products.
Mexican Chocolate 64% — intense and slightly bitter, which naturally pairs with single-origin coffees with cocoa notes.
White Peach & Voatsiperifery Pepper — the most unexpected pairing of the four. White peach provides a fruity freshness, Madagascar pepper a slightly woody warmth on the finish. A creation that recalls the aromatic pairing work Verlet has always practiced with its coffees and teas.
How to enjoy them
The ice creams can be enjoyed on their own, of course. But they also pair particularly well with a short espresso poured hot over them, for the contrast of temperatures and the layering of coffee and ice cream aromas.
In summer, they also accompany the iced teas we prepare in the shop: the floral and fruity profiles naturally harmonize with Moka Sidamo or White Peach.
Verlet ice creams are available only in store, at 256 rue Saint-Honoré, Monday to Saturday from 10 am to 7 pm, during the summer months.
