The LSA Innovation Awards
A true barometer of trends, the LSA Innovation Awards recognize companies that innovate in their products, professions, and concepts each year. A jury of experts rewards the most inspiring initiatives, whether they are responsible, digital, or creative.
La Mémère: a Cointreau ice cream with an ultra-short supply chain
La Mémère Cointreau ice cream is the result of a collaboration between three artisanal worlds that embody French excellence. Carole Quinton, Master Distiller at Cointreau, came up with the idea for this creation, launched last April, imagining a subtle combination of the famous orange liqueur and the sweetness of farm-fresh ice cream. To bring this idea to life, she teamed up with David Wesmaël, Meilleur Ouvrier de France glacier, whose expertise guarantees a refined texture and perfectly balanced flavors. Finally, Mathieu Singeot, a dairy farmer in Eancé in Ille-et-Vilaine, was tasked with producing this ice cream on his farm, using his fresh milk and following an authentic and responsible approach.
La Mémère is not just a delicacy: it embodies a true story of terroir, passion, and collaboration, where each artisan brings their own signature to offer a unique taste experience.
La Mémère: gourmet meeting places
Ideal for enhancing a dessert, accompanying a pastry, or enjoying on its own, this unique ice cream promises an unforgettable gourmet experience. Take a tasty break while supporting French production and expertise.
Cointreau ice cream is available in 400g family tubs or 85g twin packs from partner stores: Système U stores and restaurants in western France, as well as Carrefour stores in the Île-de-France region (Full list).
Congratulations to La Mémère, which won the LSA 2025 Innovation Award in the Frozen Foods category for its “Road trip givré” (Frozen Road Trip): its Cointreau ice cream, as well as its olive oil fleur de lait ice cream and chicory ice cream, artisanal creations that combine boldness and indulgence!
Bonus! La Mémère shares with us a refined and elegant homemade dessert recipe where the softness of a Vendée brioche meets the sweetness of warm Angers apple compote and the intense freshness of artisanal farmhouse ice cream flavored with Cointreau. A play on contrasting temperatures enhanced by a caramel sauce with orange zest and Anjou honey.
