Berthillon

Raymond Berthillon began his journey in 1954 when he decided to start making ice cream in his small cafe and hotel on the island. At the time, the building was known as Le Bourgogne, and the ice cream venture was merely a side project to the hospitality business. He quickly transitioned the hotel space into production facilities as the popularity of his frozen treats surged, eventually phasing out the guest rooms entirely to focus on his craft.