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Berthillon is a French manufacturer and retailer of luxury ice cream and sorbet, with its primary store on the Île Saint-Louis, in Paris, France.The company is owned and operated by the Chauvin family, descendants of the eponymous Monsieur Berthillon, who from 1954 operated a café and hotel called "Le Bourgogne".
The company employs 1,100 people and supplies 10,000 points of sale. In 1986, it bought the Nantes ice cream manufacturer Frigécréme from BSN. [8] In 1990, Miko was the leading French group in very cold food products with 6,000 employees and 5 billion francs in turnover. [9]
View a machine-translated version of the French article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
The origin of plombières ice cream is disputed. [2] It is unclear whether its name refers to the commune of Plombières-les-Bains . A folk etymology suggests that the dish was first served to Napoleon III at the signing of the Treaty of Plombières [ 1 ] in 1858; but Marie-Antoine Carême provided a recipe for "plombière cream" in his 1815 ...
The meaning of the name ice cream varies from one country to another. In some countries, such as the United States and the United Kingdom, [1] [2] ice cream applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of ...
A recipe for "parfait au café", a coffee-flavoured ice cream dessert made using a "parfait-mould" (un moule à parfait), was included in Le livre de cuisine by Jules Gouffé, first published in 1867, [7] and translated into English as The Royal Cookery Book by his brother Alphonse Gouffé in 1869.
Puits d'amour – French pastry filled with cream or jelly; Religieuse – French pastry; Savarin – Cake saturated in rum; St. Honoré cake – French pastry dessert; Tarte des Alpes – Pastry originating from the southern Alps; Tarte Tropézienne – French dessert pastry; Tuile – French wafer
The French word profiterole, 'small profit, gratification', has been used in cuisine since the 16th century. [ 6 ] In the 17th century, profiteroles were small hollow bread rolls filled with a mixture of sweetbreads, truffles, artichoke bottoms, mushrooms, pieces of partridge, pheasant, or various poultry, accompanied by garnish.