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    Terre Adélice

    4.4 (300 reviews)
    Open 1:00 pm - 12:30 am (Next day)

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    Sze Ting L.

    Really enjoyed the ice cream flavors (almond orange, mint, and milk jam). I think they have 96, and I would have loved to try more, but the sundaes could only fit three. However, I wasn't that impressed with the biscuits, fruit, and chocolate that came with the sundae. The whipped cream and honey was great though!

    Pistachio, Nougat, Speculoos Biscuit, Passionfruit, & Mango in waffle cones
    Denise V.

    This gelato spot is located along Rue Saint-Jean, which is full of brand name ice cream and gelato spots to choose from. But Glacier Terre Adélice is the one to stop at. There is a crowd of people in line to grab a scoop of their favorite flavor, but the line moves quickly since they have multiple people behind the counter to attend to several customers at once. Terre Adélice offers so many flavors, it's kind of insane. They have very unique, exotic ice cream and sorbet flavors that I've never seen before and they all sound amazing! It ranges from refined (like mint leaf and lavender) to exotic (like bergamot or passionfruit) to indulgent (like pink praline, tiramisu or stracciatella chocolate), and delicate (like Corsican clementine orange and wild bilberry). The ice cream is very high quality and made with only the best ingredients. I got one scoop of pistachio in a waffle cone and my siblings got a scoop of speculoos biscuit, mango, passionfruit and nougat--all in waffle cones as well. The scoops are really generous and definitely worth the price (4€). My pistachio was so creamy and exquisite! If I ever stop in Lyon in the future, this would be my go-to place for a cold treat.

    Menu
    Marilyn T.

    Minus 1 star for saying one sample per person when they have so many flavors. I did manage to convince them to let me sample a few before I was cut off.. - Roquefort: intense, as hot would expect - Smoked bacon: milder than I thought - Yuzu: intense, my favorite - Pear: not as good as the yuzu In the end, I went with yuzu and black sesame. Both were good, but it's not cheap at €5 for a small cup (for 2 flavors). Eat in prices are even higher.

    Tuyet L.

    I LOVE LOVE LOVE this ice cream place. The line is always long but they get you through quickly. The menu is so extensive. About 90 flavors I think? I love the quality of their ice cream. Each flavor is so unique and a burst of flavor. We were vacationing in Lyon and I'm pretty sure I visited here twice a day for ice cream. That's how much I love this place! I always find myself coming back here. 10/10. Highly recommend!

    Blood orange,  yogurt and gingerbread
    Alexandra P.

    The best range and flavours of ice-cream I have ever tasted. Located in the old area of Lyon, this cute ice-cream parlor with a squillion billion creative and unusual flavours was a real treat on a hot day exploring. After agonising over the menu for a good 10 minutes and asking for suggestions as to which flavours would compliment each other, I decided on scoops of gingerbread, blood orange and yogurt. I don't think I can stress how heavenly it was. The creaminess of the yogurt, tartiness of the blood orange mixed with christmas spices, quirky mix but delicious.

    Four flavors: violette, green chartreuse, fromage de chevre, chestnut glace
    Kenny N.

    I swear this ice cream shoppe has more than 60 flavors ranging from fruits and nuts, chocolate, cheese, alcohol, exotic fruits, and flowers. When presented with this many options, you must storm ahead regardless of your potential gut feeling. No slight dairy intolerance will stop me! I ordered four flavors. I had one night in Lyon and wanted to make the most of it. Green chartreuse, violette, chestnut glace, fromage blanc de chevre. The clear winner was the chestnuts, but I'm a sucker for chestnut. Second was the violette with its light flowery notes. Third was the chevre. Such an unusual flavor. Last was the green chartreuse, a favorite beverage, but turned bitter tasting after the third or fourth bite. Service was quick and well organized. The daunting line wasn't as daunting as I initially thought. They manage the multi-lingual chaos well. If I were to do this again, I would probably try two scoops at a time in order to make better pairings.

    Caramel and açai

    It was okay, but 5$ for 2 ice creams...I felt a bit overpriced. The staff was really nice but feel like the place is touristed.

    Some of the flavors
    Amanda I.

    The ice cream is so delicious. I do find it on the pricier side, but I suppose that's also because the dollar to euro conversion doesn't really favor me at the moment. In any case, there were many flavors to choose from, perhaps about 50? Some of the interesting ones I saw were wasabi, pistachio, stracciatella, and of course the usual such as green tea, strawberry, various versions of vanilla/chocolate, and other fruit flavors. I'm definitely going back to vieux lyon to try more flavors.

    I tied Muscat raisin n lavender both very great
    Jun y.

    I am so amazed by so many choices of taste and I chose lavender and Muscat raisin both surprised me! Now I am coming again and tired green tea /sesame /mango /coconut...can't wait for taste them

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    8 years ago

    Very good ice cream, on par with some of the best ones I have had.

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    10 years ago

    Really nice wait staff and friendly service. Ice cream and coffee were unusual and delicious...definitely a must try if you in the area

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    La Fabrique Givrée

    La Fabrique Givrée

    3.9(50 reviews)
    0.2 kmSaint-Jean, Vieux-Lyon, 5ème arrondissement
    €€

    Great service and lots of options. Went here on a Sunday when there wasn't much of a line and the…read morestaff were very patient while we decided what we wanted. I got the cookie pecan milkshake and really enjoyed it. I would have liked to have known that I could have gotten a milkshake with any of their flavors, but this one was still great. The inside of the store was clean and had good sitting space.

    This place was so good that I came here two days in a row! The variety of flavors that they carry…read morewas unlike anything I had ever seen or tasted before. On my first day, I chose the basilic citron and the citron gingembre. My tastebuds were wowed! The flavor pairings were sensational, they stood out so well and blended so perfectly with each other. The ice cream was creamy and not overly sweet. I was rather sad when I finished eating it and there was no more. Which is why I came back again the next day! This time, I went with their black sesame and lemon zest and the chestnut. Once again, I was highly impressed with the flavors. Black sesame and lemon zest seemed to me to be an unlikely match, but I was surprised at how well they mesh. The lemon zest helped to highlight the black sesame rather than be overshadowed by it. The chestnut was full-bodied and delicious. if I had been staying in Lyon for more days, you can bet I would have kept coming back for more!

    Photos
    La Fabrique Givrée
    La Fabrique Givrée
    La Fabrique Givrée

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    Les Adrets - Adieu Les Adrets till we meet and eat again.

    Les Adrets

    4.3(63 reviews)
    0.1 kmSaint-Jean, Vieux-Lyon, 5ème arrondissement
    €€€

    Désolé mais c'est 2... Les revues de ce restaurant sont…read morevieilles et il a bien changé. Si l'accueil est charmant, les plats arrivent après bcp d'attente bien que salle à moitié vide. Gaspacho manque de peps, foie gras poilé trop cuit et absolument sans saveur, onglet demande bleu/saignant trop cuit et la aussi fade. Propriétaires, merci de redresser la barre, c'est la déroute !

    This is a great little hidden spot on a hidden street that's worth the effort to find. It's a…read moresliver of a long rectangular room with tables a one Euro coin's distance from each other. When you look down the row of two tops hugging the wall it looks like Monk's chow call in a Monastery. There is also a small dining room in the back just in front of the large windowed kitchen where you can watch the magic being made. The Decor: There is the requisite few French kitchen things sprinkled around for along with a print or two hung here and there. I suspect this old place has had many iterations before Les Adrets claimed it. Three set menus are offered (the most expensive of which is 46.50 Euros), and there is basically one seating. Be advised that the place is jammed from the opening bell at 7:00 PM. Settle into your table which is no bigger than a Mini Cooper's boot. Voila, the menu and your Amuse-Bouche arrive in a flash. A shot of Fish Custard laced with bits of Smoked Salmon and some Salmon Tartar as well, topped with tangy Mulberries. It had the consistency of Burma Shave, but the taste was a wonderful treat and easily the best rendition of this dish you'll find between Lyon and Normandy. Maybe make that between LA and Normandy. The Staff: It was a bit tense as the aloof and distant hostess furtively searched for me in the Reservation Book. I'm not sure she ever did find me, but I made puppy eyes and sad shoulders and once she realized my French was as non-existent as her English she warmed up like an electric blanket and cared for me like a new boyfriend. I was assigned to my postage stamp table and given to the care of two sweet young ladies who moved quicker than sign-ups for advanced Spin Class. The Vibe: Who goes there? No Fodor flunkies or anyone toting a Rick Steve's version of the Bible. All locals and not a lick of the King's English could be heard. Only me smiling and mumbling Merci, which sounded more like mercy. The Kir Mure (Blackberry) was as sweet and refreshing as that special one sitting next to you in Social Studies who said yes to you. The Food: Oh, the food. In one word...absolutely terrific. (Okay, that's two words, but both appropriate). The Soft Egg with Trout Tartar was settled on a bed of Baby Black Rocket garnished with Wild Mushrooms in a Mushroom Cream dotted with Nigella (Black Sesame). Doesn't that sound delish? Twas, my Yelper friends. It leaves you with the same afterglow from a perfect date, maybe a better one as the dish will be exactly the same next time you dine here whereas that perfect date may well be no more comfortable and exciting as a bedroom slipper. Next, try the Boudin Noir (Blood Sausage) paired with St. Jacques (Scallops, to you), seared just right to keep their sea born integrity. It was all arranged on a Beet Puree with Granny Smith Apples and Wasabi Foam all colorfully arranged in a beautiful design like a Navaho Sand Painting. Often, Scallops are racquet balls providing an all day chew. Not here. Paired with an expertly crafted Blood Sausage it should not be missed by food lovers or Vampires. While you are enjoying the last two courses you will be treated to a bottomless basket of Country French and/or Walnut Bread, still warm for the baker's loving touch. And then out of the blue, (the kitchen) comes a Lemon Mint Sorbet to freshen the palate. Unexpected in a small Bistro and oh so delightful. How about a Dos de Cabillaud, Craquelin de Noisette with Pesto de Roquette? (Cod Fillet covered by an awning of a Hazelnut Cracker, and and topped with a melange of Vegetables...Sundried Tomato, Celery Spears, Onion, Snap Peas, and Apple slivers cuddled up to a hill of Mashed Potatoes and all moored securely in a lake of Arugula Pesto). Now, how about that? The Cod was as thick as your fist and as big as your iPhone 8. It was beyond moist, translucent, and transcendent. This dish was really well thought out and executed. Everything had purpose (other than clearing out the walk-in). Everything on the plate brought something essential to the party and this simply should be ordered. Period. Ron W. hath spake! Oh my God, what a Cod. The Cheese course, of course, was waiting in the wings. "Dry or Salty"? asked the server, which best describes a conference of Navy Vets. Salty was a creamy cup of Chive infused Fromage Blanc. Dry was just what the doctor ordered (actually he ordered me not to eat cheese, but who cares what an old quack suggests when it's this good?) I met an old friend, Reblochon and made two new ones. Picodon (my new CFF...cheese favorite forever), and a Forme d'Amber that wanted to be as blue as you for missing this place. Finally, for those who's tummy has been stretched to the size of a VW car cover, have the Nouget Glace au Miel et Creme du Marron. (Nouget Ice Cream with Honey and Chestnut Cream buried in Toffee Bits. Decadent? Heaven sent, I think. You will not soon forget Les Adrets.

    Photos
    Les Adrets - Soufflé de dorade, crème d'écrevisses  |  Fish souffle with seafood sauce.

    Soufflé de dorade, crème d'écrevisses | Fish souffle with seafood sauce.

    Les Adrets - Boudin Noir et St. Jacques rocked my palate.

    Boudin Noir et St. Jacques rocked my palate.

    Les Adrets - The Place where magic comes from along with the Magician.

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    The Place where magic comes from along with the Magician.

    Terre Adélice - desserts - Updated May 2026

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