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English
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L'ANGÉLYS SINCE 1996 IS...
THE VIEW
For the visual journey, letting yourself be carried away by the appearance of the ice.THE TASTE
To discover the flavors and textures, directly with our lips and taste buds.THE ODORAT
To complete the gustatory adventure by enhancing the precision of our tasting in the mouth.A PASSION FOR EXCELLENCE
Founded by Denis Lavaud in 1996, L'Angélys obtained the "Glaces Artisanales de France" certification 20 years later. Indeed, the master ice-cream maker has been working according to the rules of the art since the beginning: use of natural materials, no addition of flavouring, artificial coloring or vegetable fats.
In addition, Denis Lavaud works on the constant improvement of his products and is currently working on processes to reduce the sugar content of his recipes by 20%.
No preservatives, no gluten, no palm oil, and no lactose in the sorbets, compatible with a vegan diet.
With 170 different products, L'Angélys' sorbets and ice creams have something to meet all your expectations. In twenty-five years, the Saintongean ice cream maker has innovated a lot and elaborated nearly 500 different recipes thanks to the experience acquired.THE POWER OF FRUIT
For innovation, there are no written rules... but inspiration and desire. Not very fond of desserts, Denis Lavaud imagines new ice cream projects by cooking. "As soon as I eat something, I know right away if it can be made into an ice cream. I've been doing this for forty years...", reveals our master ice cream maker who is as passionate about sweet as he is about savory. Since our artisanal ice creams do not include artificial flavors, it is a fine balance to find.
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