Allow me to introduce you to chocolatier and pâtissier Jacques Genin, a man of many sweet skills. In addition to his diverse array of chocolates in seasonal flavors including praline and ganache, it’s easy to become seduced by his other specialties, such as caramels with mango-passion fruit and pâtes de fruits in a rainbow of flavors.
I suggest a sampling at his Haut Marais workshop-cum-tea salon, opened in 2008, where you might even run into Jacques Genin himself. I’ve often passed him taking in a ray of sun outside the shop and smiled in gratitude for sweetening up the neighborhood.
The master chocolate maker also has quite the reputation for patisseries, from chocolate eclairs to tartes au citron vert made with fresh limes, each one selected by the chef himself. His Paris-Brest, a choux pastry filled with hazelnut praline cream, is widely known to be the best in town, but I’ll let you decide for yourself. Oh, and have I mentioned his famously rich chocolat chaud? There really is nothing that compares.
Whatever the occasion, settle into his tea salon in the Rive Droite for a decadent feast or cross the Seine and stop by his latest outpost in Saint Germain where you can pick up an elegant tin of hand-selected chocolates or a bag of buttery caramels. You’ll never look back.