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The Best Chocolate in Paris
The French take chocolate seriously. There are dozens of chocolatiers to choose from, but the purveyors listed here are unusually distinguished for excellence and originality.
Christian Constant. Christian Constant is deservedly praised for his exquisite ganaches, perfumed with jasmine, ylang-ylang, or verveine. 37 rue d'Assas, 6e, Luxembourg, Paris. 01–53–63–15–15. St-Placide.
Jacques Genin. Pared down to the essentials, Genin offers the essence of great chocolate: not too sweet, with handpicked seasonal ingredients for the velvety ganaches. 133 rue de Turenne, 3e, Le Marais, Paris, 75003. 01–45–77–29–01. Oberkampf.
Jean-Charles Rouchoux. Rouchoux makes three superb collections: the Ephemeral, with fresh fruit; Made-to-Measure, with animals and figurines; and the Permanent Collection of everyday favorites. 16 rue d'Assas, 6e, Luxembourg, Paris, 75006. 01–42–84–29–45. Rennes.
Jean-Paul Hévin. Forty masterful varieties of chocolate and some of the best pastries in Paris earned Jean-Paul Hévin his world-class chocolatier status. 231 rue Saint-Honoré, 1er, Louvre/Tuileries, Paris. 01–55–35–35–96. Louvre/Tuileries. 3 rue Vavin, 6e, Luxembourg, 75006. 01–43–54–09–85. Vavin.
La Maison du Chocolat. This is chocolate's gold standard. The silky ganaches are renowned for subtlety and flavor. 19 rue de Sèvre, 6e, St-Germain-des-Prés, Paris, 75006. 01–45–44–20–40. Sèvres-Babylone. 8 bd. de la Madeleine, 9e, Louvre/Tuileries, 75009. 01–47–42–86–52. Madeleine. 225 rue du Faubourg St-Honoré, 8e, Louvre/Tuileries, 75008. 01–42–27–39–44. Ternes.
Michel Chaudun. This chocolatier is known for putting granules of cocoa beans into the chocolates to enhance intensity. His delicate pavés—squares of dark-chocolate truffle ganache topped with a dusting of cocoa—are fabulous. 149 rue de l'Université, 7e, Invalides, Paris, 75007. 01–47–53–74–40. Invalides.
Patrick Roger. Paris's bad-boy chocolatier likes to shock with provocative shapes and wicked humor. Everything is sinfully good. 108 blvd Saint-Germain, 6e, Latin Quarter, Paris, 75006. 01–43–29–38–42. Odéon. 3 Place de la Madeleine, 8e, Louvre/Tuileries, 75008. 01-42-65-24-47.
Pierre Hermé. Hermé may be Paris's (or the world's) most renowned pâtissier, and his chocolate never wavers. Classics, like the dark-chocolate and orange-rind batons, are perennial favorites. 72 rue Bonaparte, 6e, Latin Quarter, Paris, 75006. 01–43–54–47–77. Odéon. 4 rue Cambon, 1er, Louvre/Tuileries, 75001. 01–58–62–43–17. Concorde. 185 rue de Vaugirard, 15e, Montparnasse, 75015. 01–47–83–29–72. Pasteur.
Pierre Marcolini. Pierre Marcolini proves it's all in the bean with his specialty saveurs du monde collection, made with a single cacao from a single location, such as Madagascar or Ecuador. 89 rue de Seine, 6e, St-Germain-des-Prés, Paris, 75006. 01–44–07–39–07. Mabillon.
Henri Le Roux. Henri Le Roux, originator of the renowned caramel au beurre salé, pairs a Breton pedigree with Japanese flair. Brilliant confections result. 1 rue de Bourbon le Château, 6e, St-Germain-des-Prés, Paris, 75006. 02-97-50-06-83. www.chocolatierroux.com. St Germain des Prés. 24 rue des Martyrs, 9e, 75009. 01–82–28–49–83. Notre-Dame-de-Lorette, Saint Georges.
Richart. How do I love thee? The ways are too numerous to count. Inspired chocolates dazzle the eye and elevate the palate. 258 Boulevard St-Germain, 6e, St-Germain-des-Prés, Paris, 75006. 01–56–81–16–10. www.richart-chocolates.com. St Germain des Prés. 27 rue Bonaparte, 6e, 75006. 01–56–81–16–10.
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