The Monte Carlo Société des Bains de Mer (SBM) now offers and exclusive and homemade ice cream, a collaboration between Philippe Joanès and Gérard Taurin, Meilleur Ouvrier de France and ice cream World Champion. After less than a year of existence, a wind of renewal blows on the sugar department of One-Monte-Carlo.
In 2018, Chef Philippe Joannès, Meilleur Ouvrier de France, arrived at the Société des Bains de Mer in Monaco. He breathed new life into society events and culinary activities by creating a sweet workshop production system, or “pôle sucré” in the very heart of the Principality. These workshops supply all the SBM properties and organised events with quality products handmade in Monte-Carlo. Products include bread, cake, chocolate and now a summer favorite: ice cream. The Hôtel de Paris and Mada One in the Monte-Carlo Bay Hotel & Resort offer are already serving up Gérard Taurin’s Ice Cream to eat on the spot or to take away.
This summer, SBM highlights the French “savoir-faire” with the products created in the One Monte-Carlo’s workshops. The new ice cream is produced under the collaboration between Chef Philippe Joannès and ice cream World Champion Gérar Taurin. Both Meilleur Ouvrier de France, their partnership is key to produce the best ice cream that can be while following very strict quality and hygiene norms. The SBM ice cream’s sugar level is very low and only keep natural sugar present in fruits for instance. Products are imported from local farms such as milk from Piemont or strawberries from Carros. A selection of traditional flavors are available, as well as on-going new flavors keeping up with the changing seasons, such as tarte tatin, virgin mojito, pink sugared almond, chestnut, salted butter caramel, pistachio and Piemont hazelnut.
All ice creams are available in Café de Paris Monte Carlo, as well as the ice cream shop next to the Café, Mada One and Monte Carlo Bay Hotel & Resort to take away or on the spot.
- Alexa Bouhelier-Ruelle