At Angelo, artisan ice cream maker Alexandre Murador blends Italian tradition with French indulgence to bring back the homemade ice creams of his childhood. After earning his ice cream qualification in France and training in Bologna, Italy, he opened his first shop on Grand Rue Jean Moulin in 2019, followed by a second in Carnon in 2023. Everything is made in-house with carefully chosen, high-quality ingredients — and no glucose, dextrose, additives, colorings, or preservatives.
What sets these ice creams apart is a return to the basics. Made without air-boosting additives, they're denser and richer, with only 10% air and plenty of real fruit. Instead of fast-absorbing industrial sugars, Angelo uses ordinary table sugar, which digests more slowly and gives the ice cream a firmer texture and a less sugary taste — just like artisan gelato was made before industrial shortcuts. All the sorbets and most of the ice creams are completely additive-free, which is rare even among artisans.
The ingredients tell the same story of quality. Fruit is fresh and local whenever possible — strawberries from Mauguio, melons and watermelons from Saint-Aunès, peaches from the Camargue — while specialties come from the best sources, like 100% Sicilian pistachio, hazelnut, and almond pastes from Bronte, Bourbon vanilla from whole pods, and fine Barry or Weiss chocolate. Don't miss favorites like the pistachio cream waffle, with pasta made fresh by hand every day, or the Piedmont hazelnut ice cream. Simply put, it's ice cream made with ingredients you'd recognize from your own kitchen.