Delicious frozen delights on the terrace of Hugo & Victor

Hugo & Victor, that essential patisserie situated on the Boulevard Raspail, has just opened its first terrace. For this auspicious occasion, Master Pâtissier Hugues Pouget has created a collection of Parfaits, a frozen dessert made from sorbet and fresh fruits of the season.

With Hugo & Victor recently established in Tokyo, the creator of delicious treats became inspired by fine Japanese palates, which revel in the delights of both soft and frosted textures. Made of a crumble, granola or biscuit base, surmounted by whipped cream, sorbet, coulis or syrup, the Parfait will offer a surprise every month as the fresh fruits produced by French organic agriculture will succeed one another in turn, reflecting the rhythm of the seasons.

After the taste bud-tickling treats of strawberry, cherry and peach, in August when the temperature climbs a few degrees higher it will take a will of iron to resist the temptation of the Herb Parfait, based on a verbena sorbet further seasoned with a mixture of crystalline herbs (sage, tarragon, verbena, mint) and an organic lemon macaron. The menu also includes ice creams and sorbets in a bowl, cornet or pot, as well as lunchtime savoury tarts with Mediterranean flavours and, of course, incredible pâtisseries based around strawberries, including red fruit tart, strawberry spheres, strawberry and tarragon Saint Honoré or strawberry and rhubarb entremets. Yum!