By
Manon Reinhardt
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Olivier and Sylvain are impatient. These two entrepreneurs are setting up their new concept store where they want to mingle three activities. But the one that everyone signs at the start of the summer (which is still struggling to appear).
This Saturday, May 25, 2024, they will officially open the ice cream stand “Shiver” in the heart of old Nice (Alpes-Maritimes), 8 rue Francis Gallo. We met them the day before D-Day.
Ice cream that combines “culture, exclusivity and rarity”
Trained in concept stores Parisian luxury very well known, with “Colette” and “Nous” Olivier Breton and Sylvain Brondel have an eye for detail. In their new store, which they are opening in the picturesque streets of the old town, the merchandising is impeccable, the decoration refined.
We wanted to open something without investors, on our own from A to Z. We wanted to do something around food, while combining what we learned, culture, exclusivity and rarity. We use these codes here.
Starting with ice cream, the main activity which will be available in the window tomorrow. ONE fifteen flavors will be proposed.
Buffalo milk ice cream
But it’s “Frisson” ice cream different from others, that’s the whole idea: they’re made from buffalo milk. “It is a product that contains a lot of fat, which avoids adding eggs or cream. it is easier in the mouth. We don’t have that feeling of being too nice,’ describes the merchant.
Why ice? “It came from Olivier’s turn Sicily, which was a taste revelation.” So, as the latter points out, “it is a unifying product, perhaps even more so than pizza”.
The perfumes – including sorbets – will initially remain classic, “without going too far into folkloric things”. In the window we find the eternal vanillachocolate, strawberry, White peachcoconut or even Orange Flower.
Coffee that comes from… Nice!
The common thread: to make basic, but very good basic, even “premium”, as you like to say. And with good reason: “Frisson” it is not not just an ice cream parlor. It has also been a coffee shop since opening last January.
And they didn’t have to go far to find their “black gold”. Olivier and Sylvain get their supplies from “Café Allemand”, i rue Pairolière of Old Nice, for their selection of roasted coffees.
The concept has a third component: culture. The two partners exhibit and sell design, fashion and photo magazines. A very “special” selection.
“There is room for everyone”
“We wanted to reinterpret the glacier, without pretension. Do something nice, modern, give a real experience with ice cream, coffee and culture,” explains Olivier. Frisson is just a few steps from Place Rossetti, surrounded by Nice institutions: Fenocchio and Azzurro. So how do you stand out?
It is not the same product. We offer something different, we are in a different place. Then we are happy to have them around. There is no competition, we are keen to work with everyone, there is room for everyone.
Sylvain even sees it as an opportunity. “On the contrary, it’s interesting not to be far away. When people want to eat ice cream, they go to Place Rossetti. This also helps in attracting customers. »
3 euros per ball, 5 euros for both
The cones are made in Lyon, by a biscuit factory, the ice creams designed in the south of France, i Aix en Provence. Prices are set at 3 euros for a scoop of ice cream, 5 euros for both. “It is our wish that everyone can afford quality ice cream.”
Toppings (fresh fruit, pistachios, ginger, etc.) can be added to the frozen treats. This Saturday they will be three concepts finally launched. Stress but also impatience: “We’re doing something we love, we’re having fun, we’re super happy.”
Everything was not yet ready for the inauguration, orders were waiting. Enough to give the two entrepreneurs some excitement already.
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