Le Bilboquet is an artisan ice cream institution in Montreal. It opened in 1983 by Carole Lavallée and Yves Lebuis and eventually in 2004, Pierre Morin took over, with the hope of serving ice cream that feels like home but cares about using the best ingredients possible. The brand uses only fresh 3.25% milk, 35% pure cream, and 100% fruits and juices without additives or artificial colorants. Cookies, brownies and other confections that are incorporated into Le Bilboquet ice creams are mostly produced by an in-house pastry chef. The sorbets contain up to 80% fruit, and there is no air..