Gourmet ice creams born of lockdown in Trentemoult

During the spring 2020 lockdown, Camille Saint-M'Leu, a young cook from Trentemoult, turned his mother's former architecture office into a culinary laboratory. Trained at the Ferrandi school in Paris and then in the pastry kitchen of a two-star restaurant, he came up with original ice creams, described as little gastronomic jewels, rather than “waiting for it to pass”. The Ouest-France article, published on 25 July 2020, tells how a period of constraint became the starting point of a local craft venture in the village. It is a fine example of the spirit of initiative that drives Trentemoult.