© Time Out (photo d'illustration)
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Time Out says
Posted: Wed Oct 31 2012
You’ll be hard-pushed to find thicker, creamier ice cream than at Martine Lambert’s parlour on Rue Cler, where Normandy lait cru (unpasteurised milk) and crème fraîche are used in most of her recipes. Her sorbets are top-notch too: since she opened her first boutique in Deauville in 1975, Lambert has selected the best fruits from around the world to ensure that her flavours are as intense and fruity as possible. Even the nougat, preserved oranges and caramel are made on site to ensure the best quality. If you’re planning a dinner party, check out her ‘Créations’ range, which includes macaroons filled with sorbet and an extravagant ‘Omelette Norvegienne’ (meringue filled with sorbet on a layer of buttery biscuit) to share.