In south western France they have very specific principles pertaining to food. If you’re a vegetarian, piss off to Provence. Vegans can only expect a shrug instead of dinner. Foie gras is just a pâté, duck fat is better than olive oil and an aperitif is often flavoured with truffles, just because it can be.
And they are very definite about ice cream: fruity flavours are sorbets, non-fruity – dairy.
So there’s none of the strawberry-cream or raspberry-ripple nonsense. Vegans can survive there thus – fed with sorbets.
The Weather Man suffered several acute disappointments having got himself a boule of appetising looking fraise, only to discover its watery character; he loves pink and red coloured ice but his must end in -cream. Literally. He had to switch onto something else and chocolate became his parfum du jour (ou deux semaines). Hence, the challenge for me to create as chocolatey chocolate ice cream as those chez Glacier Lambert – and they were very chocolatey indeed.
And, you see, I did.