By
Nicolas Gosselin
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Friday, May 31, 2024 in Arcachon. The shop is not yet open when a greedy face appears from Avenue Gambetta and twists under the half-raised iron curtain: “Are you open? »
“Soon. In a few minutes,” replies Pascal Catinatthe boss of Maxi Gelatifinished tidying up the bins Italian ice cream behind his window. A routine which he has tirelessly repeated since 1990 and which he is preparing to break in a few days.
On June 9, the 60-year-old decided to lower the curtain for good and shoot a page from his 34-year-long life. “I feel it’s time,” confides the ice cream maker. I’m tired, it’s starting to get physically hard. I am open every day and out of season I spread everything myself. »
A great fire must take its place
Pascal Catinat shows his hands worn by the job and the cold. On one of them, a crack cuts into her skin. Sometimes he says his hands are completely white “like [s’il] had
From Italy, Girondin imported real Italian ice cream (which has nothing to do with Italian ice cream, you can make him angry!). A creamy consistency, a depth of flavor. Some taste buds become orphans in Arcachon, with the closure of Maxi Gelati.
He is still in the profession
However, Pascal Catinat is not retiring. He plans to provide advice in the fieldto give advice to ice cream makers who want to start, to convey your expertise and recipe. But not in Arcachon.
In the meantime, he plans to enjoy a few months of vacation. “I have lived the summer from the inside for 34 years [depuis sa boutique, ndlr]I would also like to see it from the outside,” smiles the ice cream maker, who is about to get ready to give up the apron.
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