Coupes Glacées at Café Presse

Our seasonal coupe with nectarine sorbet, crunchy meringue, rose syrup and summer berries.

Coupes Glacées are one of the specialties of French cooking that tend to be less known to the rest of the world.  This relative obscurity may stem from the fact that the French didn’t invent ice cream (who did? You may well ask, as it is a topic of much debate. See Elizabeth David’s excellent Harvest of the cold months for what must surely be the definitive study of the question).  But the fact remains that one finds Coupes Glacées or ice cream sundaes in small restaurants across France.

At Cafe Presse, we decided to honor this frozen tradition by featuring our pastry chef’s excellent house-made ice creams and sorbets in our own frozen coupes.  For the summer 2018 menu, we are featuring one of the grand classics of frozen coupes, La Dame Blanche.  This sundae is made with vanilla bean ice cream, warm chocolate sauce, broken chocolate cookies and fresh whipped cream.

La Dame Blanche, one of the grand classics of French coupes, features vanilla bean ice cream, warm chocolate sauce, broken chocolate cookies and fresh whipped cream

Also on the new menu, our seasonal coupe filled with nectarine sorbet, crunchy meringue, summer berries and rose syrup.

Or if you prefer your ice cream or sorbet straight no chaser, choose your two scoops from all the ice cream and sorbet flavors featured on our summer menu or opt for the chef’s daily seasonal ice cream or sorbet creation.