King Cone! The patisserie kings putting ‘art’ into Artisan and cool into ice cream

To find the perfect vanilla ice-cream the guys compared over 30 recipes from Italy, France and the USA. Kalbar/TFN

Known for their stunningly delicious cakes, the team behind Lukullus has now gone a step further with the introduction of their Lukullus in St. Tropez ice cream parlour.

Working with only the finest ingredients, Jacek Malarski, a graduate of the Ecole Gregoire Ferrandi, and Albert Judycki who graduated from Le Cordon Bleu culinary academy in Paris, have taken the success of their patisseries and introduced some of the most exciting ice creams in Europe.

For each taste, the team sought the finest ingredients, most generous recipes (including from the world’s ice-cream master Emmanuel Ryon) and the ideal textures.Kalbar/TFN

Choc this out!Kalbar/TFN

Game of cones: To ensure that their ice creams are ‘creamy and velvety’ Lukullus matures the ice cream before churning it, which in some cases can take two days. Kalbar/TFN

To ensure a varied repertoire, Lukullus introduced flavours to their ice creams which have worked best in their pastries. Kalbar/TFN

Kings of the cone: The stars behind the success of Lukullus are Warsaw lads Jacek Malarski, graduate of the Ecole Gregoire Ferrandi, and Albert Judycki who graduated from Le Cordon Bleu culinary academy in Paris. Lukullus/Facebook

Renowned architect and interior designer Aleksandra Wasilkowska was brought in to create the parlour’s distinctive style. Kalbar/TFN

With the edgy promotions Lukullus is making ice cream cool. Lukullus/Facebook

Fruits are macerated for 24 hours giving the sorbets an intense flavour. Kalbar/TFN

Mmmmmama mia!Kalbar/TFN