Dry-Aged Rib-Eye Steaks. Seared, roasted and basted in butter. Ice Cream with a View : The Amateur Gastronomer. Posted on | September 10, 2010 | No Comments The Amateur Gastronomer spent the month of August in Provence, France. This is one of a series of articles on the region.
I’m going to let you in on a secret: the best ice cream in western, or perhaps all of Provence. But you have to promise not to tell anyone so it won’t get too crowded and lose its charm. This hidden gem is called L’Art Glacier. I was taken there by my host parents in 1998, when I spent the summer living with a French family in Pertuis. As the name implies, at L’Art Glacier ice cream making really is an art. I remember from my visit in 1998 that finding L’Art Glacier was a bit of a challenge. This off the beaten path location helps make the experience. L’Art Glacier isn’t a normal ice cream shop where you order your scoops and then walk away.
When my husband and I arrived on a warm and sunny afternoon in August, I immediately noticed some differences from my visit in 1998. The presentation hadn’t changed since my first visit. Worldly duo took chance on Japan, find beachhead. Gilt Taste - Gourmet Food, Artisan Specialties & Fine Eating Magazine. Soleil Provence.
藤沢市鵠沼松が岡4-16-31.