Isotope… A name that conjures hazy memories of long-forgotten chemistry classes. So why did Matthieu Meisse and Clément Hu (already behind I/O Café, Causeries, Boot Café and Prélude Café), alongside English expat and former baker Frances Leech, choose it for their eye-popping ice cream shop, wrapped in a vibrant print by Zoé Landry? First, it’s a bilingual wink (ice au top – as in ice cream at the top of its game). Then, it’s a metaphor: isotopes are variations on the same element, subtly different yet closely related. Much like the clever ice creams and sorbets churned in-house each morning by Frances, born from unexpected, mindboggling pairings: plum and smoked harissa, mirabelle plum and lime, lemon tart, watermelon and olive oil, or cucumber and elderflower. Consider it top of the class in frozen chemistry. · Omar Ciboulette

THE HIDDEN GEM: A crazy, creamy combo of mirabelle plum jam and… black pepper! Warming but not spicy – and utterly addictive (€4 per scoop).