Last week four friends found ourselves up late with a sweet tooth craving something creamy and cold. We ended up embarking on a Booza chase. Booza is a Lebanese ice cream you can find in Paris.

You’ve seen the posts. All over Instagram, Everyone is debating that Bachir is over hyped. and others are saying This is the best thing you’ll eat in Paris after dinner.

So we decided to put three places to the test. If you’re wondering about Booza in Paris and where it’s actually good, read my full experince!

What is Booza Ice Cream?

If you have never had Booza before, this isn't the typical ice cream that you are used to eating. The texture of Booza is thick, rubbery, and somewhat chewy.

The chewy part of the texture can be attributed to the ingredients in the salep and mastic. Think about it this way; when you stretch Booza, it has some give.

This isn't a quick-melting ice cream. The texture will hold its shape.

Booza does not typically come with many flavors. You may see milk, cream, or a little sweetness.

However, if you want to add an extra layer of flavor, then you can add either a topping such as pistachios, or fill it with ashta cream.

Booza seems much more like a dessert that you would sit down and enjoy rather than a snack on the go.

While Booza is quite photo-friendly, the main reason for eating Booza is the unique texture.

#1 Bachir

We visited Bachir on an evening, and there were still a long line of people waiting. This tells you what this store is all about. Simply put, this shop has made sure to make no frills, no extras.

Most people visit Bachir because they want their classic Booza ice-cream rolled in crushed pistachios.

That's exactly what I did as well.

The first time I bit into it? It was cold. Thick. A little stretchy. The layer of crushed pistachios gives it some crunch and it also provides some balance to the softness of the ice cream.

It wasn't too sweet, which completely caught me off guard. I thought it would be very rich and heavy, but instead, it was very light.

Now to answer the biggest question. Has it been over-hyped?

Honestly? No. But at the same time, it isn't going to blow your mind either. It will consistently provide one good thing. And stick to its roots/tradition. That's probably why it has worked so well.

When you do decide to visit, just get something simply. Don't think to much about your flavor choices

#2 GLACE L'ACHTA

Next we tried glace l’achta a smaller crowd place with slightly quieter atmosphere.

Their take on booza is softer than Bachir. They clearly focus on the achta style which is tasting close to clotted cream. Rich but not heavy.

It feels soft and less elastic than bachirs and has a more delicate flavor with a touch of floral note.

Would i go again? Yes. Especially if i don’t want something too dense late at night

#3 Bältis Artisanal Ice cream

This was different right from the beginning. The Bältis Artisanal ice cream does not position itself in an exclusively Lebanese manner, rather it is blending styles.

As such, you can expect that same booza-inspired texture, but the flavors are going to be much more experimental. Rose, orange blossom, or some pretty unconventional pairings will all be on the table.

The bottom line here however, is if you want variety; this is your spot. We tried a floral and a nut-based offering. On the floral offering we were split.

Some found it very appealing while others did not. I would say this comes down to risk when you have such creative offerings on your menu.

Nonetheless, there is definitely something to add to this landscape.

So Which Booza Spot is the best?

Go to Bachir for a Classic Booza Experience, as he has a Reliable Product with All the Texture of a Classic Booza; the Chew of Pistachio.

Also, Try Bältis Artisanal Ice Cream While Not Pure Booza, He Has an Interesting Product.

My Final Words

This late night craving plan evolved to be something so much greater than simply a snack for our cravings.

It provided an opportunity to see where Booza appears in Paris.

Booza does show up in different ways from place to place, and not even by a little bit. That is what makes this interesting.