By
Hervine Mahaud
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When a Meilleur Ouvrier de France and confectioners specialists in chocolate combine, this inevitably produces a VERY delicious result. And to appreciate it, go to 13 rue du Cirque in Old Little, opposite Treille Cathedral. This is where, since the end of June 2024, the founders of Astral Chocolate Factory have installed theirs tea room. his peculiarity? You can taste the wonderful artisanal ice cream of David Alves, Best French Glacier Work 2023.
Astral’s big return to Old Lille, but better!
With this address, Christian Roux and Mathieu Dorseuil, the founders of Astral Chocolat, make their grand return to Old Lille. As a reminder, they opened a shop on rue de la Monnaie in April 2022. Unfortunately, 7 months later it had to close its doors suddenly because buildings threatened to collapse.
A trauma for this very young company, but which ultimately proved beneficial. “Without this we would never have been able to open our new 250m boutique laboratory2 (located at 10 avenue Denis Cordonnier in Lille, editor’s note), and even less moving to Old Lille,” confides Christian.
At the same time as the reopening, the co-founder of Astral has a meeting that will change everything. In the spring of 2023, David Alves, recently voted best worker in France Glacier, visits the company Astral, where one of his apprentices works. “We realized we had an acquaintance in common: David’s best friend was one of my teachers,” says Christian. One thing leads to another, it seems obvious that a joint project must see the light of day.
“We have a chocolate factory that is doing well, but it is a seasonal business. Offering ice in addition makes it possible to operate all year round. “A winning collaboration that utilizes everyone’s skills. The international pastry chef Nicolas Pierot, colleague of David Alves, is also part of this adventure.
When ice cream making becomes an art
For the MOF glacier, which has also won the ice sculpture championships two years in a row, this is the opportunity to have its first store. Always on the hills and valleys, in the four corners of France, but also in Asia, where ice is now a very trendy product, he shares his ultra-technical knowledge with students and professionals.
His indisputable know-how allows him to create the craziest recipes. Because ice cream can keep up with the latest food trends, such as ultra-protein products. “For each ingredient there is a specific dosage, a different recipe. “All the strength of the award-winning ice cream bar is knowing how to constantly adapt.
Cones to walk around in and large pots for the house
For Astral, David Alves has therefore developed a series of 18 “classic” flavors that allow you to make balls (in a cone or in a pot) which can then be enjoyed during a stroll in Old Lille. You can enjoy so-called “full fruit” sorbets (Astrals contain between 60 and 70% fruit) with strawberry, raspberry, Syracuse lemon or 70% Peruvian dark chocolate.
Ice cream and ice cream (below 5% milk fat) are made with Iranian pistachio, Nishio matcha, Madagascar vanilla, black sesame or yogurt.
But that’s not all! David Alves has presented the Astral chocolate factory’s emblematic bars in the form of 460 ml pots of ice cream. You can taste the 65% Peruvian cocoa sorbet with cinnamon leaf, the sweetened honey ice cream with pollen or a lemon and wild tonka bean ice cream. They are sold in the tea room in Vieux-Lille at the end of the summer.
Whether pots or scoops, each ice cream recipe is prepared with quality ingredients, local whenever possible (milk and yogurt from Ferme des Anneaux in Avelin, strawberries from Aix-en-Pévèle, but for next year). And for products from the other side of the globe, because it is obviously impossible to do without chocolate or vanilla, they are sourced from hand-picked producers and suppliers.
Chocolatey and frozen cakes
In addition to all the frozen offers, we also find Astral chocolate bars and other delicacies such as spreads, made in the Lille-Moulins laboratory. The team didn’t stop there, as the store also doubles as a tea room. Hot drinks (coffee roasted in Lens by a MOF again; matcha latte) and cold drinks (ice cream, cocoa juice, etc.) are offered.
In the coming days, customers will be able to sit down and enjoy cakes: classic chocolate cakes or matcha white chocolate; chocolate cake ; brownies; vanilla or chocolate. “This is our initial menu, around chocolate, but we will develop it,” emphasizes Christian Roux.
On the other hand, you need a little more patience before you discover the frozen cakes imagined by David Alves, who already has 1001 ideas in mind. “Ice cream bars, frozen shortbread… The shortbread dough will bring something very crispy, eskimo… We make small pieces under 100g to be able to enjoy them on the spot. “Finally this winter, Astral should cause a sensation with its offer of frozen logs.
A new, extraordinary gourmet address whose development must be monitored very closely.
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