The king of French fine dining has opened the first bean-to-bar chocolate manufacturing facility in Paris in an elegantly redone auto body shop. A second shop is now open in Saint-Germain at 26 rue Saint-Benoit.

An absolute favorite

Practical information

Address: 40 rue de la Roquette, 75011
Nearest transport: Bastille (1,5,8)
Hours: Open Tuesday to Saturday from 10:30-7pm
Telephone: 01 48 05 82 86
Website

Our best efforts were made to ensure that information provided was accurate at time of publication. Have a correction or update? Send it parisbymouth@gmail.com

Additional locations

Address: 26 rue Saint-Benoît, 75006
Nearest transport: Saint-Germain-des-Prés (4)
Hours: Open every day
Telephone: 01 45 48 87 89

Reviews of interest

  • David Lebovitz (2013) “I tried bars from Peru and Ecuador, as well as a dark milk chocolate made with beans from Java, which had a pleasant milky taste with none of the smoky overtones that chocolate from Java often has. The chocolate from Ecuador, which was organic, had a dry snap to it (because it’s high-percentage chocolate, with 75% cacao content) with an intense flavor that was a tad sauvage, and direct.”
  • Clotilde Dusoulier (2013) “And sure enough, his pralinés are among the most impressive of his creations — low in sugar, with a hint of salt, the filling so airy it feels like it was whipped.”