In a city known for its papal palace and its love of theater, Myrian Farès has gotten used to an endless line forming outside her shop during Avignon’s famous theater festival. And for wholesome reasons: the artisanal chef makes mouthwatering ice cream from scratch, using good milk from the Alpilles mountains and never so much as a hint of artificial coloring or flavoring. You’ll find a litany of balanced flavors scrawled out on the blackboard menu: rich ristretto; aromatic Tahaavo vanilla; a yogurt-spirulina combo; argan… Along with a few sorbets made with seasonal fruits (figs, plums and grape, the day we went), or flavor-packed combos – raspberry-passion fruit, strawberry-mint tea (€3 to €6.80 for an ice cream cone, €22 for a liter of ice cream)… And for anyone who likes to play games, guess the mystery ice cream flavor of the day (you get a free scoop if you guess correctly): this summer, you needed razor-sharp taste buds to correctly identify the unusual combination of sweet potato, date paste and toasted buckwheat… // Raoul Taburin
Hidden gem: A dark chocolate sorbet with barely any sweetener (already highly recommended on page 28 of Le Guide Fooding’s 2020 print guide).
