In the City of Light, chocolate can be enjoyed on every corner.
Confectioners and food lovers flock to Paris, where chocolate is a serious business! Paris boasts some of the biggest chocolatiers on the planet and gives you the opportunity to taste chocolate in all its forms: from sweets, to pralines, to ganache and other exceptional sweet treats. From the Ducasse factory to the Pierre Hermé boutiques, get ready for a taste sensation…
10 ways to dive into chocolate in Paris
- Visit the chocolate museum…
To become a real expert in chocolate, start by taking a trip to a museum dedicated to chocolate. Located in the 10th arrondissement since 2010, visit this museum to find out how a cocoa bean gets turned into chocolate. You can also try a few squares of your favourite treat…
- … and continue your exploration in the chocolate factory La Manufacture de Chocolat Alain Ducasse
Discover more about the world of chocolate at La Manufacture, opened by the chef Alain Ducasse in 2013. During your visit, learn about the secrets of chocolate making and the techniques used by the Head Chocolatier Nicolas Berger. Fascinating!
- Get hands-on at Atelier C
Use your new-found knowledge to try your hand at chocolate-making in a workshop organised by Atelier C. Hosted by chef Christophe Berthelot-Sampic, these sessions allow you to create your own chocolates, ganache and other treats!
- Drink a real hot chocolate at Ladurée…
Particularly popular with the Spanish court of the 17th century, real hot chocolate is irresistibly smooth. Thick and creamy with a very rich taste, it is a world away from the powdered chocolate normally seen on a cold winter’s afternoon. To taste an old-style hot chocolate, visit the world-famous patisserie, Ladurée. Enjoy the old-fashioned charm of the decor as you relish this drink with its timeless flavour…
- … or try experimental combinations from Jean-Paul Hévin
If you are feeling adventurous and are looking for something new, head to Jean-Paul Hévin’s Chocolate Bar(re). In this chocolate fanatic’s lair, you can try surprising recipes, like oyster, ginger, carrot, beetroot or spinach hot chocolate. Combinations which are surprising and thrilling!
- Admire sculptures by Patrick Roger
It is impossible not to stop when you walk past one of Patrick Roger’s shops! This artist and chocolatier displays magnificent sculptures made entirely of chocolate. Animals, abstract shapes…. In 2010, he even sculpted a Christmas tree out of chocolate, which stood 10 metres tall! A wonder for the eyes and for the taste buds!
- Visit one of the new chocolate experts: Gilles Cresno
A relative newcomer on the French chocolate scene, Gilles Cresno is THE new darling of chocolate enthusiasts. Located in the suburbs at Rueil-Malmaison, where he has maintained a certain degree of privacy, he knows how to set himself apart with his complete mastery of flavoured ganache. Head there without any further delay!
- Discover the great chocolatiers from overseas
You don’t just find French chocolatiers in Paris! As Pierre Marcolini from Belgium and Sadaharu Aoki from Japan prove. The Belgian-born chocolatier offers fine, sophisticated chocolates from all four corners of the world, which he creates himself. The Japanese confectioner puts everything into originality with his matcha green tea macaroons and his milk chocolate & passion fruit ganache. Two distinct and outstanding styles!
- Walk the streets of Paris with a Kosmik from Christophe Michalak
Rock ‘n’ roll confectioner, Christophe Michalak, understands how to make a name for himself with creations which are as fun as they are inventive. A perfect example of modernity, the Kosmik is a small glass jar containing a delicious mix of biscuit and cream. In his Marais-based shop, get your hands on the B52. It is made of coffee/Baileys Chantilly cream, thick white chocolate cream, a maple biscuit and a dark chocolate crisp. It will take your breath away…
- Take a trip to see the chocolate master: Pierre Hermé
In Paris, if you want to try the best of the best, you must visit Pierre Hermé, Doctor of Chocolate and an exceptional confectioner. Known for their finesse, their subtlety and for their surprising flavours, these chocolates have delighted customers for many years. Discover this unmissable spot on Rue de Vaugirard or Rue Bonaparte.
The chocolate éclair: a Parisian delicacy
Invented by the French pastry chef Antonin Carême in the 17th or 18th century in Paris, the timeless éclair remains the favourite cake in France to this day! A reinvention of the “pain à la duchesse”, it is made up of a finger-shaped piece of choux pastry, filled with crème pâtissière and covered in fondant icing. “Eclair” is the French word for lightning and, according to legend, comes from the fact that it is so good you eat it “at lightning speed”!
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Chocolate… as described by great chefs:
“I believe that a chocolate should be just deep enough so that you can experience the delight of the contrasting textures and the coating and smoothness of the ganache. I maintain a specific relationship with chocolate, which is both physical and passionate.” –Pierre Hermé, pastry chef and unwavering chocolate lover.
Spotlight on: Jacques Genin, self-taught chocolatier
Having followed an unusual journey that no-one in the world of great cooking could have anticipated, Jacques Genin is an exceptional figure in the Parisian chocolate landscape. Having started his professional journey at the age of 13 in a slaughterhouse, he slowly made his way from being a restaurant hand to eventually become a restaurant owner. At nearly 30 years old, he moved into chocolate. After working at La Maison du Chocolat, he created his own culinary laboratory in 1996 and decided to teach himself how to work with cocoa. In 2007, this self-made man and chocolate worker ended up opening his own shop on Rue de Turenne. Since then, he has surprised chocolate lovers with creations such as chestnut honey, rosemary and even coriander chocolate.