Molten Mozzarella (Restaurant Review)

Jerusalem Post, May 1, 2008

The Iceberg ice cream parlor has established itself as a street-side, summer attraction in Tel Aviv. Its creative, unusual flavors and home-made preparation often draw lines that spill out onto Rehov Ben-Yehuda. Part of the credit goes to Doron Laurent, Iceberg’s former chef.

Laurent’s training, however, isn’t in ice cream. From his French father’s side, Laurent comes from a long line of restaurateurs and chefs in the city of Arles in southern France.

He has worked as a pastry chef under Alain Passard at the prestigious Arbege in France. He admits to being overqualified for ice cream, but he took Iceberg’s offer because it served as a nurturing home.

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