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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. You might mistake his shop in the northern Marais for a luxury jeweler. The airy space is filled with stunning floral arrangements and white-gloved assistants assembling chocolate boxes. Favorite chocolates include the menthe fraîche (fresh mint), the noisette-feuilleté (crispy hazelnut praline) and fève tonka (tonka bean). The mango-passion fruit caramels are stunning, but we love his anything-but-plain nature version. Expect his pâtes de fruits to change with the seasons, but keep an eye out for orange sanguine (blood orange) in winter and berry flavors like fraise and framboise (strawberry and raspberry) in summer. 

Joël Robuchon’s empire expands again with the opening of another Atelier, this time on the Champs Elysées. This one is bigger than the left bank outpost, with an actual dining room in addition to the trademark counter seating.