PARIS: Chocolatier and Tearoom – Jacques Genin. The elegant haute Marais
chocolatier and tearoom opened by renowned pastry chef, maître chocolatier and
confectioner, Jacques Genin has been described more like a luxury “jewelry” boutique than a chocolate
shop. The self taught Genin started his
culinary career in a slaughterhouse and later worked as head patissier at La
Maison du Chocolat. Today he supplies
most of the grand hotels of the capital like the Hotel Meurice and the Hotel de
Crillon. “Pastry leads us to times of happiness, pleasure and forgetting.”
Genin explains and adds ”I like to rework the classics, like fruit paste,
caramels, nougat and soon the Provencal calissons, a fine tradition that has
fallen by the wayside. And why not look
back into the specialties of French candy?
And also design a lighter, sugar version of the Black Forrest cake?”
Note: Be prepared to stand in line for tea, chocolates, candies and
pastries.
PARIS: Chocolatier and Tearoom – Jacques Genin. Voted
one of the top French chocolatiers in 2010 by the Club des Croquers de Chocolat
with the accolade “Conventional or
creative, his chocolates are distinguished by a remarkable sense of balance and
an authentic purity of taste.”
