At the counter
Walk up and point
No queue system, no app, no fee. Everything in the case is scooped to order. A single scoop is 3,5.
Larger orders are easiest by phone: +32 491 76 17 92
N° 97 / 1050
Ice cream made on site, a few steps from the brasserie
Eleven flavors on the counter, changing with what is ripe.
97 rue des Melezes, Ixelles.
Closed now. Opens tomorrow at 13:00
97 rue des Melezes, 1050 Ixelles Directions
In the case right now
Today
11 flavors on the counter today. The list moves with what is ripe and what sold out yesterday.
Vanilla Whole milk, cream and real vanilla. The one everything else is measured against. Chocolate Dark and milky at once, built on couverture rather than cocoa powder. Stracciatella Clean milk base with dark chocolate cracked through it in fine shards. Hazelnut Pure Piemonte IGP hazelnut paste, roasted deep, nothing else added. Pistachio Bronte DOP pistachio paste. Grey green because that is the color pistachio actually is. Speculoos Warm spice and caramelised sugar, with the biscuit folded in at the end. Strawberry Whole strawberries blended skin and all, never strained. That is where the color comes from. Raspberry Whole fruit, seeds and all, sharp enough to make you stop talking. Kalamansi A small Filipino citrus, somewhere between lime and mandarin. The most bracing thing in the case. Apricot & Olive Oil Ripe apricot with a thread of olive oil through it. Sounds odd, outsells almost everything. 70% Chocolate Chocolate sorbet on water, not milk. Darker and cleaner than the ice cream version.
Three ways
How to get some
Delivery
Coming shortly
Uber Eats delivery is being set up. Until it lands, the counter is the way.
To take home
500ml tubs
Filled from the same case, packed for the walk home. Ask for dry ice if you have further to go.
Prices per flavor at the counter.
How it is made
Fresh milk, whole fruit, nothing pretending
Everything is pasteurized and churned in our own atelier behind the counter. Ice creams are built on whole milk and cream. Sorbets are built on whole fruit, blended skin and all rather than strained, which is why the strawberry is the color it is.
The pistachio is Bronte DOP and the hazelnut is Piemonte IGP, both as pure paste. No compounds, no flavor bases, nothing arriving in a bucket ready to freeze.