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Self-taught, this master chocolate-maker describes himself as a “rebel.” Sample his exceptional chocolates, caramals, fruit jellies, and a small selection of cakes—including an unforgettable Paris-Brest (known for its circular shaped choux pastry and praline cream)—inside his smart tea room in the Northern Marais. A spiral staircase leads upstairs to the laboratory where everything is made.

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Restaurant

Jacques Génin

Self-taught, this master chocolate-maker describes himself as a “rebel.” Sample his exceptional chocolates, caramals, fruit jellies, and a small selection of cakes—including an unforgettable Paris-Brest (known for its circular shaped choux pastry and praline cream)—inside his smart tea room in the Northern Marais. A spiral staircase leads upstairs to the laboratory where everything is made.