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.”