A vanilla-scented breeze is blowing through Dinard, the cushy seaside town where the Roellinger family decided to open a new age ice cream shop behind the casino. In this chic boutique that mix and matches industrial decor with an art deco sign, Juliette Le Roux and Nicolas Caillet (ex-Gagnaire and Coquillage) run two counters across from one another. Portside, you’ll find frozen pints of ice cream made with Breton cow’s milk, spices and seasonal ingredients (like an incredible Sicilian pistachio and candied morello cherries, or an explosively flavorful cacao and cascabel chili pepper combo), freshly made sorbets (an intense lemon and wild fennel flavor, or a sweet apricot and verbena combo) and more airy, experimental creations (Japanese curry and muscovado sugar), ranging from €3 to €5. And starboard, you’ll see the workshop where the delicate art of the millefeuille is perpetuated, which you can take to go as a traditional version, or as a revisited recipe (pistachios and strawberries, or salted caramel), along with a slice of chocolate flan or buckwheat financiers. // R.P.
Hidden gem: The Madagascar vanilla millefeuille (€3.40 a piece).
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