FR - A family business in the Ardèche region, founded in 1996 by Bertrand and Xavier Rousselle after numerous internships with ice cream makers, Terre adélice began its gourmet adventure on the family farm in Saint-Etienne-de-Serres before moving to Saint-Sauveur-de-Montagut in 2007.
Since 2020, Terre adélice has been offering a range of 100% organic products, with an emphasis on local produce such as chestnuts, elderberries and maple syrup.
Sorbets and ice creams with authentic flavours
Sorbets and ice creams, made with 60 to 70% fruit, have naturally found their fans, with authentic flavours and sometimes surprising tastes such as absinthe, black garlic, aioli, geranium, Roquefort, cardamom and hay complement more classic flavours such as Amarena cherry, Ardèche chestnut (read our article), Fior di latte (milk straight from the Carrier dairy), hazelnut, nocciolata spread, praline, tiramisu and vanilla.
What mainly defines Terre Adélice ice creams is their ‘generous creaminess’ and unique variety, with 145 flavours in the range presented by theme: travel, delicacy, sweetness, audacity, celebration and refinement.
A few examples? Let's see... Travel offers 30 flavours including açai, bergamot, date, passion fruit and sudachi, Delicacy (also 30) includes apricot and blackcurrant, Sweetness (32) includes calisson and canelé, Boldness (21) includes beetroot, smoked bacon and Espelette pepper, Celebration (10): beer, Clairette de Die and Refinement (22): fig leaves, lemongrass, ginger, an invitation to indulge!
The sorbets come in almost 60 flavours, made with ‘up to 70% raw fruit purée in the recipe and sugar syrup’... What's on the menu here? Apricot, agastache, pineapple, cocoa, lemon, strawberry, blood orange, tomato with basil, Muscat grape...
A team united around a gourmet project
Terre adélice is above all a team united around a gourmet project. ‘We currently have 39 employees at our sole production site in Ardèche, in Saint-Sauveur-de-Montagut. About fifteen employees work in administration, and the rest of the team works in production and maintenance.’
Any new products on the horizon?
'We have just released four new flavours at the beginning of 2026: sheep's milk with candied chestnuts in collaboration with Ardelaine, pecan nuts from Lot-et-Garonne, meadowsweet and acacia honey in collaboration with Maisons Marcon, owned by Michelin-starred chef Régis Marcon.'
Gastronomic trade fairs
'For over 10 years, we have been participating in SIRHA: the International Hotel, Catering and Food Trade Fair in Lyon.
We also participate in local trade shows focused on local food and catering, such as Foud'Ardèche and, this year, the professional trade show for the hotel, catering and food industries. These events provide a unique opportunity to showcase our work and exchange ideas with professionals and gourmets.'
Internships and work-study programmes to share 100% Ardèche expertise
'We receive a lot of requests. We welcome several interns and work-study students throughout the year.
However, we would like to point out that we are not an ice cream or pastry school. Our teams are not trained to provide external training, and we have production constraints that limit our ability to offer support'.
30 years of Terre adélice
In 2026, we celebrate 30 years of Terre adélice, an opportunity to celebrate quality and gourmet food throughout the year.
Many thanks to Claire Spazzini Arsac, from Terre adélice, for her contribution to the Terroir section of the blog.
The right address: Terre adélice. Contact. Where to find Terre adélice products. Discover the flavours Goûtez l'Ardèche with beetroot, dulce de leche, boiled milk cream, melon or vine peach...