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.