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The 13 Hours of June 26 takes you to the Dordogne to meet Roland, a famous master ice cream maker. His inventiveness is limitless. For 30 years, he has been making ice cream inspired by perfumers with local products.
Strolling through the medieval village of Saint-Léon-sur-Vézère (Dordogne) is to treat yourself to a journey through time but also a gentle and local break. A couple enjoys a cup of Périgord walnut ice cream. “You really feel the taste of nuts“, rejoices the woman. The creator of the perfume so authentic is a child of the country. Roland Manouvrier has been an ice cream maker for 30 years and is firmly rooted in his land. That day, he goes to his producer to see how the nut season is shaping up.
10 hours of maturation
The inspiration is already there. “When I see this walnut, I have lots of memories, memories of perfume beyond the walnut. When we were kids, we spent all our free time collecting nuts.“, he recalls. Once in the kitchen, the nut is chopped to become powder. It is then incorporated into milk, eggs and sugar. After 10 hours of maturation, the ice cream finally comes out of the turbine. Roland Manouvrier is also one of the few to master the art of frosted flowers such as violets or roses.