In Narbonne, a woman dares to reinvent ice cream. In her laboratory, Marianne Afriat concocts artisan cocktail ice creams that delight enthusiasts of frozen treats. Her career is born from her love for cocktails, which she carefully translates into fine and fruity sorbets. With natural ingredients and bold flavors, she doesn’t hesitate to draw from her memories of catering to offer creations that are as original as they are enchanting.
Who is Marianne Afriat and what is her inspiration?
Marianne Afriat, a 36-year-old from Narbonne, juggles between her law studies and her passion for catering. After spending about ten years in the United States, she returns to her hometown, full of ideas and projects. The creation of “Bar Glacé” is no accident. Indeed, this entrepreneur has long pondered the idea of marrying two pleasures: cocktails and ice creams. The inspiration came to her during her wedding, where she sought to offer a refreshing aperitif to her guests. Not finding matching ice creams on the market, she decided to venture into producing alcoholic ice creams.
This passion for mixology has transformed into an ambitious project. Marianne has thus developed ice cream recipes inspired by famous cocktails such as Mojito, Aperol Spritz, and Pina Colada. The goal is to create an original tasting experience by offering products made from natural and local ingredients. It is this desire to delight the senses that drives Marianne to continually innovate in her laboratory.
How are these artisan cocktail ice creams made?
The production of ice creams at “Bar Glacé” relies on rigorous artisanal methods. Marianne has established a meticulous process to ensure that each ice cream aligns with her vision: to be both festive and healthy. Here are the key steps of the production:
- Recipe creation: Marianne concocts recipes using mixology techniques.
- Maturation: The mixtures are first refined in the fridge for 12 hours.
- Alcohol addition: Alcohol is added only after maturation to prevent evaporation.
- Ice cream machine: The preparation is then passed through an ice cream machine to achieve the perfect texture.
- Natural ingredients: No artificial flavors, colors, or preservatives are included, enhancing the artisanal quality.
This process allows for high-quality products. By combining a love for gastronomy with respect for ingredients, Marianne hopes to touch the hearts of consumers and restaurateurs.
What flavors are available?
The cocktail ice creams from “Bar Glacé” come in a multitude of flavors that delight the taste buds. Among the proposed recipes, one can find classic yet cleverly revisited creations, such as:
- Aperol Spritz: A fusion of citrus and aperitif.
- Moscow Mule: A fresh and spicy taste thanks to ginger.
- Irish Cream: For a touch of coffee in frozen treats.
- Litchi’tini: A bold marriage of lychee, vodka, and elderflower liqueur.
- Made in Marseille: A meet between pastis and orgeat, a true local nod.
These ice creams are 3.5% alcoholic, making them a true delight to savor for those who appreciate originality. Recently, Marianne has also thought of non-alcoholic alternatives, such as Virgin Mojito ice cream, to appeal to a wider audience, including children and pregnant women.
How to enjoy “Bar Glacé”?
For those who wish to taste these unexpected ice creams, “Bar Glacé” has already established partnerships with two sales points in Narbonne: “La Fabrique” and “La Cave de l’Amphore”. These places are becoming must-visit destinations for lovers of frozen treats. But the offer doesn’t stop there. Marianne also offers event services, allowing her to adapt her creations to festive occasions such as:
- Weddings: Custom ice creams to enhance aperitifs.
- Baptisms: Flavors tailored for young guests.
- Receptions: A perfect match with caterers’ dishes.
- Fairs and festivals: Like the Spring Fair of Grand Narbonne.
The opportunities are endless to discover and savor these creations, a true pleasure for those seeking to step off the beaten path.
What impact has the opening of “Bar Glacé” had on the local community?
The launch of “Bar Glacé” has not only made waves among food lovers, but it has also had a positive impact on the local community. In synergy with other artisans, such as the bakery “La Fabrique”, Marianne has found valuable support. This collaboration has helped to raise awareness of the brand to a wider audience. Many restaurateurs show a marked interest in these innovative ice creams, integrating them into their own dessert menus to offer their customers an original experience.
This initiative is not just about creating ice creams; it represents a true movement toward local and artisanal consumption. Customer feedback is enthusiastic, and Marianne hopes to continue experimenting with new flavors while staying true to her values of quality and authenticity.
In Narbonne, Marianne Afriat has managed to bring a touch of originality with her artisan cocktail ice creams. In her laboratory, she transforms classic cocktail recipes into frozen creations that make a splash. By offering flavors like Moscow mule and Pina colada, she will charm both sweet lovers and those in search of a unique sensory experience.
The manufacturing process stands out for its commitment to using natural ingredients, without artificial flavors or preservatives. Each ice cream is crafted in an artisanal manner, and the result is a true delight for the taste buds. Marianne’s goal is to please all foodies, and she achieves this through meticulous research and hard work in her kitchen.
Joined to this initiative, the support from other business leaders strengthens this collaborative approach. Thanks to partnerships like the one with La Fabrique, Marianne has brought her project to life. Her products are already available in several sales points, promising to delight a wide clientele. Whether for private parties or professional events, her cocktail ice creams bring a refreshing and festive note that is sure to make an impression.
