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The phrase “c’est si bon,” roughly translates to “it’s so good” in French. This concise phrase accurately describes the flavor of this local gelateria.

Fabrice Morazel, Cesibon’s owner, proudly told me that their sorbetto is made out of only fruit, water, and sugar, while their gelato base is milk, cream, and sugar. The simplicity and freshness of these ingredients unify so that the end result is truly greater than its parts.

As I headed to Cafe Normandie, I didn’t know what to expect. My first taste of French food had not gone over well; I had the misimpression that all French food is drowned in butter and cream and is an excuse for Americans to go off their diets.

Cafe Normandie defied my expectations.