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Don't wait to buy chocolates at the airport—two shops in town are known for their exquisite sweets. You may feel underdressed when you walk into Blondel (5 Rue de Bourg; 41-21/323-4474); the saleswoman at the 154-year-old institution wears Chanel. A long line forms outside as customers patiently wait to pick from the two dozenkinds of truffles made daily on the premises; chocolats au marteau are a specialty. • For a more modern take on Switzerland's most desirable export, head to Confiserie de St.-Pierre (2-4 Rue Enning; 41-21/312-5852), a tearoom with an inviting display of unusual—but wonderful—confections. The pâtissier, David Potéreau, is an inventive cocoa nut, infusing his chocolates with jasmine tea and Indian spices and dusting them with colorful dried roses, rosemary, and lavender.
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