Madman Jacques Genin crafts some of the city’s most exquisite chocolate, but he’s almost equally known for his caramels and pâtes de fruits. Visit his salon in the northern Marais to gain access to a made-to-order millefeuille or a pot of decadent chocolat chaud. Update: as of January 2013, Genin is no longer making individual-sized pastries to go (many of which are reviewed below), but you can still order a pastry of the day or a millefeuille in the salon.

 An absolute favorite

Practical information

Address: 133 rue de Turenne, 75003
Nearest transport: Filles du Calvaire (8)
Hours: Tuesday-Sunday 11am-7pm; Closed Monday
Telephone: 01 45 77 29 01

[cetsEmbedGmap src=http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=202475318786031781734.0004a47bd7770c526c2db&ll=48.864658,2.364593&spn=0.013862,0.038366&z=15 width=500 height=325 marginwidth=0 marginheight=0 frameborder=0 scrolling=no]View a map of all of our pastry shops here.

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

Reviews of interest

  • David Lebovitz (2012) “Of all the desserts and pastries in Paris, there isn’t one better than Jacques’ Paris-Brest…The traditional pastry is pâte à choux (cream puff dough) split horizontally, then filled with rich hazelnut praline cream…This one has chunks of toasty hazelnuts embedded in the pastry and the filling is absolutely perfect.”
  • Le Figaro (2011) Ranked #2 in their test of the city’s best strawberry tarts.
  • Gilles Pudlowski (2011) “Ses mille-feuille, sa tarte au citron, son saint honoré, son paris-brest sont d’une finesse insigne. Et ses fameux éclairs, longs, fins, délicats, avec cette pâte briochée craquante, cette crème chocolat douce amère, fort peu sucrée, ce caramel à fondre, sont des chef d’oeuvre du genre.”
  • Camille Malmquist (2010) “…come for the chocolates, but consider staying for the tea and pastries, and don’t leave without a bag of caramels.
  • Barbra Austin (2010) “Order the millefeuille for which he is known and maybe an éclair as well…Try not to wince at the price of a pot of tea and sit back and relax, knowing that someone in the kitchen upstairs is assembling that famous napoleon to order (this is not one of those bricks that sits all day in a refrigerated case) and that soon it will be served to you, maybe by M. Genin himself.”
  • Caroline Mignot (2009) “Un café crème particulièrement réussi et ce millefeuille préparé à la commande, je vous assure que cela fait toute la différence… Le croustillant du feuilleté est à pleurer de croustillant et de légèreté, un nuage de feuilleté qui fait qu’on sent chaque feuille du “millefeuille” sous la dent, un parfum légèrement beurré, mais tout en subtilité et cette crème onctueuse et fraîche à la saveur de caramel bien équilibrée. Le meilleur millefeuille goûté à ce jour, d’ailleurs.”
  • David Lebovitz (2008) “I was completely wowed by his shop…I sampled plenty of chocolates, including ones flavored with fresh mint, pu er tea, and grapefruit zest…And those caramels. Oh yes…those heavenly caramels…”

Additional Images

Jacques Genin Chocolaterie Paris Photo Meg Zimbeck

Jacques Genin Chocolaterie Paris Photo Meg Zimbeck

Jacques Genin Chocolaterie Paris Photo Meg Zimbeck

Jacques Genin Chocolaterie Paris Photo Meg Zimbeck

Jacques Genin Chocolaterie Paris Photo Meg Zimbeck

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