#3: Grom Gelato Comes to Paris

Grom

This week, Grom opens a branch of their famous Italian shop in Paris.

Originally from Torino, Grom uses all-natural flavorings, which include growing some of the organic fruit they use in their sorbets and graniti, grinding up vivid-green Sicilian pistachios for pistachio gelato, and melding the exquisite hazelnuts from Piedmont with Venezuelan chocolate for their ultimate, silky-smooth version of Gianduja.

I first tasted their exquisite gelato in Florence with my friend Judy and was hooked. It truly is one of the best in Italy, and now you can savor it in Paris.

Since then, I’ve tasted almost all the flavors. The stand-outs are the coffee gelato—the best I’ve ever tasted, hazelnut, and my favorite, Crema di Grom, with crushed polenta cookies crumbled in. Even though I didn’t think I could eat another bite, I left with a cup of icy-cold lemon and almond granita. Deliziosa!

Grom
81, rue de Seine (6th)
(Map)

(*Image by Grom.)




Part of the Five Great Places in Paris That You Might Not Know About Series:

1# La Briciola (Pizza)

2# Dot Paris (Vintage Kitchenware Shop)

3# Grom gelato (Italian Gelato)

4# Musée Fragonard d’Alfort (Veterinary Museum)

5# Goumanyat (Spices & Specialty Foods)




Related Links

Back to Grom

Two Turin Gelato Men (New York Times)

The Glaciers of Paris

Teo Gelato

Meet Your Maker

Grom in Torino (Ms. Adventures in Italy)

Molto Gelato in Bologna

Pistachio Gelato (Recipe)

What is gelato?

Making ice cream without a machine

38 comments

  • haha, there will be some “freezing brain migraines” on that date in the 6th :)

  • I definitely suggest the Chocolate Chip (Stracciatella) as it has big (6mm) chips of Venezuelan chocolate in it. The other flavor is the Crema di Grom which has pieces of cookie “Paste di Meliga” in it as well as some pieces of chocolate.

    Can you tell I like my ice cream with some crunch in it?

    The stand-by pistachio is also great

    David, I’ll see you tomorrow. ;)

  • Please allow me to translate David’s blog:

    “Bad luck to all those who aren’t living in Paris, we get awesome gelato for free tomorrow!!”

    Just rub it in David!

    I’ll just have to whip up some chocolate ice cream to compensate.

  • Andrew: Well, the downside is that…um…well….hey wait, there isn’t any downside.

    I’m getting free gelato!

    If it’s any consolation, I’ll think of you when digging in…
    : )_ o>

  • My ice cream maker is chilling and I guess I too will have to make up for not getting to Paris in time for some free gelato! In fact there is no place here to buy gelato that is fabulous. Now I am doubly jealous.

  • Yay! I will actually be in Paris tomorrow and will be in line for some free gelato. Thanks David, did you make it to the oil store yet?

  • Oh no! Not another reason to return to Paris. This is killing me!

  • Isn’t it bad enough that some of us live is Los Angeles…
    Oh to be back in Paris…
    Love your blog

  • Whoo-hoo! Free gelato! I’ll be there!

  • Ooh — I definitely liked Grom gelato when we tried some on our honeymoon last summer. Trying that (pistachio, of course!) and bicerin where highlights from Turin.

    David, I wonder what your opinion is of Amorino. It’s my favorite gelato place in Paris, better than Berthillion IMHO, although I haven’t been back in a year after frequent visits the year before that. Plus, it’s open until midnight most nights so you can get gelato almost as late as you want. :-D

  • I’ll be there with a friend, at about 2.00PM
    Hope to see you :)

  • Oooooohhhhhh….to be in Paris tomorrow (free gelato would be a bonus!)

    Enjoy!

  • Now if only we could taste it in Houston. Sounds amazing. Growing up in my native Latin America we had a so so brand of gelato from an Italian brand named Segofredo but, ever since then, I’ve had an opportunity to taste better fare elsewhere. Someday perhaps, I’ll be able to taste this one. Thanks for the recommendation David.

  • Grom just opened their second NYC location not far from me on Bleecker St., so I have the great privilege of paying Paris-high prices for gelato right in my own backyard. I’m being snarky, of course, and I understand that high quality ingredients are expensive. But I seriously have to just focus on how tasty it is (not so difficult, really) so that I don’t get angry about the price. Sara’s right — the pistachio is delicious.

  • Jill: I’m pretty well-stocked on olive oil. The shop below my apartment closed a while back and I bought a ton of oil during their closing sale. Plus I found a few bottles I couldn’t resist when I was in Nice in June. One could say, I’m swimming in oil. (Which isn’t necessarily a bad thing…)

    Barbra: I don’t think the price of Grom is out of line, considering the top-quality ingredients they use, and are growing some of their own produce. One of those large coffee drinks with a mound of whipped cream and a squirt of caramel syrup costs about the same price.

    Down where you are, you also have Il Laboratorio di Gelato, which I visited last year, and is pretty fabulous, too.

    Milena: Next time you’re in Austin, head over to Teo’s, which is incredibly good. Highly-recommended!

    Chris: I’m not wild about Amorino. An Italian woman once commented here, “Their gelato is an insult to Italians everywhere.” I think what they do is interesting (those gelato “flowers”) but so far, I’m still in the Berthillon and Pozzetto camp. And now Grom’s, too!

  • Hmmm…. I could fly in. I am out of French olive oil.

  • GROM on rue de Seine! Everything ends up on rue de Seine..
    well it’s time to visit the NYC GROM…
    Thanks for the reminder David!

  • Well, after my first day back teaching after a summer off… after going to the gym and feeling like a sweating scumbag… after “being good” and eating a salmon filet and rice… I see that refreshing looking orange gelato and have to remind myself that my life doesn’t totally suck…

  • I will have to wait another month, zut!

  • Hi David, on a related note, last week I made the vanilla ice cream from your book. I’ve been making ice cream using various recipes for about 4 years with pretty decent results (or so I thought). Bought your book about a year ago and just last week (I’m ashamed to admit it) made the first ice cream. THE BEST ICE CREAM I HAVE EVER HAD! Thank you so much!

  • Andrew, David: Well now Friday has arrived and we know the downside — it’s 63 degrees and RAINING!! What kind of August is this?!??

    : (

  • Kim: Rain will not deter the determined!

    Am on my way…!

  • Just got back from free gelato at Grom. Thanks for the heads up, David! I was disappointed that they didn’t have gianduja, though. All in all, not the best gelato I’ve had, but it was quite acceptable since it was free! I also took advantage of my little trip to stock up on raisins au Sauternes across the street at da rosa. Yum!

  • Thanks for the tip. It was delicious and the folks working there were really nice and patient with my kids.

  • Yes, that’s right rub it in. No free gelato for me!! I made your mango sorbet today from ‘The Perfect Scoop’ & it was just amazing. I did add some minced ginger & finely chopped fresh basil leaves…left us all begging for more. Got the recipe from a blog since I couldn’t find the book here in India. Thanks for the fantastic recipe!! Enjoy your free gelato you lucky folk in Paris!!

  • Is it better than Pozzetto?

    I’ll have to make a trip there ASAP to find out what I think, but how do you compare the two?

    And yes, Amorino is poor. I heard a rumour that they make their gelato with powdered mix rather than fresh ingredients… anyone able to confirm or deny this?

  • Claire: I doubt they use a powdered mix, although I tried to get into their workshop when I was writing my ice cream book and they wouldn’t let me visit.

    A lot of places do use mixes, although most of them that I’ve seen come in liquid form. Usually the words “artisan” or “artgianali” are meant to indicate the gelato is “homemade”, but I’ve been to places with signs up like that, and then peer in the kitchen and see the mixes on the counter!

  • Well, I hope they don’t use powder and that you’re right! I wonder why they wouldn’t let you in… interesting…

    Regardless, I don’t rate em. I had their yoghurt gelato once (it’s my favourite flavour usually) and it tasted like a McFlurry =/

  • Hi David,

    I’m so upset I’ve missed you at Grom. I should have known you’ll be there. Stupid me.
    I was very impressed by their ice cream and we’ll go back.
    Bises.

  • oh noooo! i missed it :-(

  • it was …. gorgeous :)
    I tasted the chocolate sorbet, the chantilly, melon sorbet and almond granité (yes, all of those !) and it was really delicious :)
    thanks for the adress !

  • I feel for you Kim, its around 63 degrees here too but we are in the midst of winter!

    I make gelato and i get something called Majik sugar bought from a gelato shop in Sydney’s little Italy – Leichhardt – owned buy the supposed person who brought gelato to australia all those years ago. It is basically icing sugar with a bit of agar agar and carob powder as the stabilisers/emulsifiers. When you talk about powders, is that what you are talking about?

    I ask other (tend to be non italians) gelato shops how they make it and they tell me they buy the base form italy – one a dairy base and the other a non-dairy base. Are you guys able to shed any light on what exactly is this base? and why they use such bases compared with say a normal stabiliser addition?

    Thanks in advance.
    Andrew

  • David,

    the best ice cream ever…is made right here in Sicily where I live, you almost cannot go wrong, any gelateria in Palermo or Catania and you will taste heaven in a cup, cone or brioche as we eat it here.
    Dea from Marsala ciao! xo

  • This link from the mother in law is quite timely…

    Looks like they’ve ranked the more commercial ones though – i think! My french isn’t as good as it used to be.

    Meilleurs Glaciers de Paris (in French)

  • Free won out over rain, and we trudged over and got our free gelato. Yay! I ended up asking for some kind of chocolate and some kind of vanilla with the phenomenal whipped cream on top. The Crema di Grom was superb. Thanks david.paris

  • David – as if the anticipation of a trip to Paris this September was not enough, your awesome tips are going to make things that much better! Lucky me, I am even going to be staying close enough to Grom to saunter over for daily tasting jaunts. Thanks for the great ideas!

  • We were staying at the 6th Arrondisment and came across this place. I WISH WE COULD LIVE THERE! JUST FOR THE GELATO! Unfortunately we found this place on the last day of our stay, so we were only able to go once….but once is better than not at all.

  • David – I was very disappointed by Grom’s gianduja as it has an after taste of roasted peanuts. The fiordilate also had something artificial. I understand they are shipping the ice cream in liquid form from Italy. I guess that would involve some kind of processing undermining freshness and taste.

    Fortunately yesterday I followed your advice and moved to the Marais to try Pozzetto and Bertillon. I was astonished by Pozzetto’s figue sherbet which remainded me of my summer in Greece. You could actually smell the fresh figues. Bertillon’s sherbets are not bad either, a bit frosty though.

    The Gianduja at Pozzetto was way better too, thick and creamy, probably the best gelato I ever had!