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133 Rue de Turenne, Paris, 75003, France

Before opening his chocolaterie at the end of 2008, Parisian pastry chef and food stylist Jacques Genin only sold direct to Paris’ top restaurants. He now infuses his bonbons with the essence of seasonal fruits in Marie Antoinette’s former 17th-century orangery, redesigned as a stone, brick, and steel-beamed atelier by French architect Guillaume Leclercq. His caramels, both classic and salted butter, fetch 100 Euros per kilo, but locals say they're well worth the expense. The elegant shop also has a tea salon where patrons duck in from rue de Bretagne to enjoy a glass with a pastry.

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Jacques Genin

Before opening his chocolaterie at the end of 2008, Parisian pastry chef and food stylist Jacques Genin only sold direct to Paris’ top restaurants. He now infuses his bonbons with the essence of seasonal fruits in Marie Antoinette’s former 17th-century orangery, redesigned as a stone, brick, and steel-beamed atelier by French architect Guillaume Leclercq. His caramels, both classic and salted butter, fetch 100 Euros per kilo, but locals say they're well worth the expense. The elegant shop also has a tea salon where patrons duck in from rue de Bretagne to enjoy a glass with a pastry.