Ashta ice cream and the Bouzet Salem sign, in Kousba, northern Lebanon. (Credit: Eliane Haykal/L'Orient Today)
It is a hot August day in Naccache, a neighborhood north of Beirut, and people of all ages are pouring into Le Flocon, a local ice cream shop that has occupied a busy street corner since 2017. Cones and cups fly around as patrons chat and enjoy sweet frozen bliss. Ice cream is undoubtedly Lebanon’s favorite summer treat, and Le Flocon is a testament to the innovative excellence of Charles Azar, a globally renowned pastry chef who has elevated it to nothing short of an art form.“The direction was to make the best ice cream with no colorants, no artificial flavorings and all natural products,” says the award-winning chef, who insists that the secret to making the best ice cream is simple: “passion and soul.” Looking for lighter reading? Sign up to Breakfast in Bed, our newsletter served sunny-side up Le Flocon is a paradise for ice...
It is a hot August day in Naccache, a neighborhood north of Beirut, and people of all ages are pouring into Le Flocon, a local ice cream shop that has occupied a busy street corner since 2017. Cones and cups fly around as patrons chat and enjoy sweet frozen bliss. Ice cream is undoubtedly Lebanon’s favorite summer treat, and Le Flocon is a testament to the innovative excellence of Charles Azar, a globally renowned pastry chef who has elevated it to nothing short of an art form.“The direction was to make the best ice cream with no colorants, no artificial flavorings and all natural products,” says the award-winning chef, who insists that the secret to making the best ice cream is simple: “passion and soul.” Looking for lighter reading? Sign up to Breakfast in Bed, our newsletter served sunny-side up Le Flocon is a paradise...