Included in the 73 flavours are fabulously fussy tubs such as caviar, Roquefort, saffron, black truffle, foie gras and mustard, as well as a range of less decadent (but no less incredible) flavours such as pepper and chilli. Not only can the snazzy savoury stuff be enjoyed as an alternative dessert, but also as an accompaniment with a starter or main. Those who don't want to overpower their meal can also use the ice-cream as a sauce or dip, too, proving that savoury ice-scream is a hell of a lot more dynamic than its sweeter sibling. After sampling the delights of Philippe Faur's delectable collection, we have to say that the foie gras flavour really hits the spot. The mouthwatering flavour is 50 per cent bloc de foie gras de canard and is manufactured in collaboration with foie gras specialist Rougié, meaning it's pretty damn tasty on the lips. Unfortunately, it's not so kind on the hips, but when ice-scream is this gorgeous we really couldn't care less.   
www.philippefaur.com / Images: Philippe Faur