Online - June 02, 2006

Pardon My French

Cafe Glace Ice Cream Cakes

Americans. So unreefahned, so unsofistique. Zay have zees tings called — how you say? — ass crim kick? You know, from Carvel? Zay look so tak-ee. When will zey learn to make a real pastray? Bah.

Before Jon Jock blows his beret, serve him a sophisticated ice cream cake from Cafe Glace.

The company makes a premium version of the Cookiepuss classic that lives up to even super-Frenchie standards. Made with whipped egg whites, nut flour, meringue, and sorbet, they’re light, delicate, and soft (even after they’ve been frozen).

Head pastry chef and founder Peter Abrams was, in fact, trained in the classic French style. But his flavors are decidedly American: peanut butter and jelly, creamsicle, banana nut crunch. For something with a little more je ne sais quoi, try chocolate apricot, lavender plum, or cassis mango cake.

After a just a taste, even the staunchest of anti-American gastronomes will eat his words.

And enjoy every last bite.

Available online at cafeglace.com.