Gelateria
It has now been a century since a man named Germain Aubergeat left Valensole for Aix-en-Provence to learn the art of pastry making. Upon his return home, he had mastered the art of ice cream above all else. Today, it is Julie, his granddaughter, who carries on this family passion. In Forcalquier, as in Sisteron, fresh organic whole milk is used to make ice cream, and sorbets are crafted from at least 55% fruit. Many of the ingredients come from the region, such as Valensole lavender, Forcalquier melons, and Volx peaches. You can also enjoy Sicilian pistachio ice cream, mountain fruit sorbet, and the must-try milk chocolate flavor.
Map
16 Boulevard Latourette, 04300 Forcalquier, France
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