CHEFS’ CLUB

To celebrate the 80th birthday of Ô Sorbet d’Amour, Pascal Hamon founded the Chefs’ Club with chef François Adamski. The aim is to raise awareness of the exemplary standard and quality of products.
These famous chefs, starred chefs or winners of the Meilleurs Ouvriers de France accolade, in turn become Ô Sorbet d’Amour ambassadors, passing on traditional craftsmanship and expertise.
Every three months, a new ice cream or sorbet recipe will be introduced.

Seabass tartare with oysters, Granny Smith apples and Sturia caviar ice cream.

François Adamski
François Adamski
eabass tartare with oysters, Granny Smith apples and Sturia caviar ice cream.
eabass tartare with oysters, Granny Smith apples and Sturia caviar ice cream.

Octopus Carpaccio à la nage, cucumber, sage and pineapple sorbet, pickled Girolle mushrooms. Created by Michel Roth, winner of the Meilleur Ouvrier de France accolade and the prestigious gastronomic competition held in Lyon, Bocuse d’Or in 1991.

Octopus Carpaccio à la nage

Michel Roth

Michel Roth
Octopus Carpaccio à la nage
Octopus Carpaccio à la nage