Just as in the world of sugar and chocolate, ice cream is one of the most technical disciplines, but the presence of ice cream and sorbets on the menus, the expansion of the figure of the restaurant pastry chef and the integration of salty and sweet cuisine, have caused the world of ice cream to expand.  Chefs, pastry chefs and even mixologists can use the knowledge of the products that we propose below for their service in the preparation of a balanced sorbet or a perfectly creamy ice cream, traditional or modern, shop or restaurant, omnivorous or vegan, with sugar or without. Let us advise you with our recipes.