Don’t judge a book by its cover; that is sound advice. This time the cover was better than the content of the book. The decoration of Le Flocon is appealing and so is the whole mood of the place. Also, the collaboration with prominent chef Charles Azar makes it even more tempting to taste, so the expectations were high as we walked in. We were greeted with a warm welcome but we sensed an undertone of urgency making us feel like we had to rush the process of selecting the flavors of ice cream we wanted, preventing us from thoroughly eyeing all the varieties. Anyway, we chose a few sorbet scoops, and some non-sorbet ones. I decided to choose a dulce de leche scoop to sit on top of my ice cream cone. That was the first flavor I tried, it lacked intensity and was more watery than flavorful. It wasn’t creamy and full-bodied like it was supposed to be. The chocolate was more rich than the rest, and the mango sorbet was good yet easily replaceable with commercial brands. The other flavors were akin to the watery dulce de leche; no intensity to savor and awaken your taste buds. I was adamant to give Le Flocon another try before judging it (to read the book till the last page), so we focused on the highlight of the ice cream parlor; the creations prepared by Charles Azar. Unfortunately, the Foret Noire and Pavlova ice cream concoctions were not enough to redeem the whole ice cream tasting experience of Le Flocon. I disliked the Pavlova, which is extremely weird for me because I usually love the constituents used to make it. I preferred the Foret Noire, but it is not something I would eat again. Overall, there is nothing special to be found at Le Flocon to differentiate it from other ice cream shops. It is too mediocre to be labelled as an artisan glacier, in my opinion.
I travel from one province to another, within Lebanon, to get to EMOTIONS Artisan Patissier & Glacier. When I arrive, I know that Mr. Gaby Bustros will be there in the kitchen perfecting his creations. When I first saw the triangular tart, I was intrigued to try the constituents of this rebel among its mostly circular species. I was not disappointed. The tart with the mixture of berries is sublime; the freshness of the berries with their bed of creme patissiere complement each other perfectly. The crumble of the tart border is the ideal vessel to hold them in, while being delicate in itself. If you wish to satisfy your darker desires, you would need to venture into the underworld of the chocolate tart. It is quite the opposite of its berry friend; within the triangular crunch of a border, there is more chocolate awaiting inside. The different textures of chocolate come together in intense decadence; the biscuit meets the ganache and oozing goodness seeps through the top subtly cracked chocolate layer. Ok, it is time to leave the world of tarts, and showcase the Tahitian vanilla eclair. It is fragile and light, yet rich and creamy, and the hardened caramel threads wonderfully break underneath your teeth. I think this eclair might be my favorite piece, but then again why put pressure on myself to choose a favorite. One of the times I went to Emotions, I was lucky enough to taste a sample of a chocolate macaron in the making; the crust parted to reveal delicious chocolate filling inside. Now, let us proceed to the other section of delicacies at Emotions; their ice cream. I love how the flavors contained in the 1L transparent tubs are described with handwritten labels. The cubes are filled with ice cream made from the finest ingredients. The sorbet of berries has fruit tidbits in it, which make the flavor more pronounced and lets the freshness shine through. As for the coconut ice cream, it is also made from fresh coconut with a subtle hint of Malibu rum and a touch of toasted coconut shavings. Whether it is pastry or ice cream, Emotions really satisfies my sweet cravings. I can not wait to meet more of their flawless confections.