Jacques Genin

Jacques Genin's culinary offerings represent the highest expression of French chocolate artistry, where every creation is handcrafted with meticulous attention to detail and an uncompromising commitment to ingredient quality. At the heart of his repertoire are the chocolates themselves—ganaches, pralinés, caramels, nougats, and pâtes de fruits that showcase pure flavors unmasked by additives or preservatives. Each piece reflects Genin's philosophy that exceptional chocolate begins with exceptional ingredients, carefully selected and handled with the respect they deserve. The ganaches demonstrate particular mastery, with the signature carré noir featuring a mint-infused filling that balances herbal freshness with deep chocolate intensity. The pralinés, especially those incorporating pine nuts from Moscow cedar trees, offer complex nutty flavors and satisfying textural contrast. The praline menthe-amante has achieved iconic status, its combination of mint and almond creating a flavor profile that's both refreshing and indulgent. Caramels showcase Genin's skill with sugar work, achieving that perfect balance between soft and chewy, sweet and slightly salted. The pâtes de fruits burst with concentrated fruit flavor, their jewel-like appearance matched by intense, pure taste. Beyond chocolate, Genin's pâtisserie work reveals another dimension of his talent, though these creations require advance ordering. His millefeuille is legendary among Parisian dessert enthusiasts, featuring impossibly crisp layers of puff pastry and silky pastry cream. The éclairs demonstrate perfect choux technique, while the opéra and forêt-noire pay homage to classic French pâtisserie with contemporary precision. The tarte citron-basilic represents Genin's innovative spirit, pairing bright lemon with aromatic basil in a combination that feels both surprising and inevitable. During warmer months, artisanal ice creams and sorbets extend the range of flavors, while seasonal specialties like hand-painted Easter eggs colored with natural flower dyes showcase the chocolatier's artistic vision. The upstairs laboratory serves as the creative heart of the operation, where Genin and his team transform premium ingredients into edible art. The process is entirely artisanal—no industrial shortcuts, no compromise on quality. This dedication to craft is evident in every bite, whether you're savoring a single chocolate or experiencing one of the elaborate pâtisseries that have made Genin a destination for serious food lovers from around the world.