Since 1989, this little yellow storefront on Saint-Denis has quietly built a legacy on quality, consistency, and an almost obsessive commitment to real ingredients. For over three decades, founder Guy Morad ran the shop himself, churning out small-batch ice creams and sorbets without artificial flavourings or shortcuts. Now, the reins have been passed to longtime staff, who continue to make everything in-house using Quebec milk, organic cane sugar, and egg yolks for that custard-style richness. You’ll find classics like vanilla and Dutch chocolate alongside floral or fruit-driven options—lavender, hibiscus, passionfruit—plus almond milk–based vegan flavours that hold their own. Nothing here is flashy, and that’s the point. Meu Meu has stayed iconic not by chasing trends, but by refining its own formula: quiet excellence, one scoop at a time. It’s a Plateau mainstay that’s earned its place by doing things the right way.
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