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Restaurants & Bars

Havre aux Glaces: the thread

carswell | May 20, 200710:53 PM     53

A thread for discussing the city's current best ice cream maker, its outlets at Jean-Talon and Atwater markets and its constantly changing offer.

The Sicilian blood orange sherbet is finished until next spring, and more's the pity. Four new flavours were printed on the blackboard at JTM today. I tried two. The choco-tangerine sherbet is subtle, soft and lovely. The strawberry and fresh cheese sherbet comes with a surprise: a lingering tingle from Szechuan peppercorns. Tempered for ten or 15 minutes in the fridge before serving, it's simply superb, tasting of real fruit and with each of the flavours simultaneously distinguishable and yet perfectly melded. One of their best efforts to date (and that's saying something).

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