Heatwaves and gelato go hand in hand! JJ Hings has moved 50 meters further away to a new location on Rue Bichat, where Julia Bell (the former pastry chef at Ten Belles) continues working her magic in cone form via some incredible ice cream flavors inspired by her New Zealand roots. Grab one of her quick, well-made treats before chilling on the banks of the Canal Saint-Martin or on one of the yellow metal benches out front: creamy sweet corn soft serve topped with salted caramel and pretzel bits; delightful yellow nectarine and pet’ nat’ sorbet (or white nectarine sorbet for the no-low version); or maybe a sweet fromage blanc ice cream infused with lavender and some punchy apricot compote; all of which get nestled into crunchy spelt wheat and brown butter cones that are made fresh in house every morning. Psst! Every Thursday from 11:30am to 2pm, Pierre Roux (ex-Le Doyenné) takes over the kitchen to sell his sourdough bagels made à la mano with very high-quality ingredients, including a classic lox bagel with home-smoked trout from the Yvelines, cream cheese, pickled onions, capers and dill; or a vegetarian version with pickled zucchini, cream cheese and a mountain of herbs (chervil, dill and basil). // Suzanne Isette
THE HIDDEN GEM: The “Float,” aka two scoops of the ice cream of your choosing plunged into a refreshing homemade peach and lemon soda (€7).
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