Jacques Genin Opens in Paris

jacques genin chocolates

To those of you who’ve been writing and pleading to get into the laboratory of Jacques Genin, the most elusive chocolatier in Paris, the wait is over. After years of jumps and starts, he’s finally opening his boutique in Paris, which is open to the public.

(Previously, one had to call, or just show up at his workshop in the 15th arrondissement, and hope he had a moment in his frantic schedule.)

So his dream is finally a reality—and what a dream it is!


This ultra-modern shop on the fringes of the Marais is immaculate and sparse, I think, to show off the chocolates and confections of Monsieur Genin. I’ve been watching the construction from the outside and when he was finally open, I raced over.

jacques piping choux

The first thing he did when he saw me was to pop a long chocolate éclair in my mouth. Which, as anyone who’s visited his workshop with me on a Paris chocolate tour, will get a chuckle out of. He likes to give me a hard time, which in France, means he really likes me. (Or so I’m told.) Even so, I couldn’t keep quiet and I kept exclaiming to him that I was completely wowed by his shop.

I didn’t realize it was a press day, and Jacques kept handing me things to try, presumably not for the sole purpose of shutting me up, but the shop won’t be open officially until Monday. I sampled plenty of chocolates, including ones flavored with fresh mint, pu er tea, and grapefruit zest. He’s keeping his other workshop going, but this store features a café, for those wanting to indulge in a creamy éclair au chocolat or a caramel cream-filled Paris-Brest, and perhaps a chocolat chaud.

And those caramels.

Oh yes…those heavenly caramels…

Jacques Genin
133, rue de Turenne (3rd)
Tél: 01 45 77 29 01
(Map)

26 comments

  • Just what I need, David… an even more compelling reason to return to Paris!

    And, what exactly does it say about a person, when someone stuffs an eclair in their mouth upon greeting? Never mind. You lucky, lucky boy!

    Thanks for the hot news. Mmmmm….. caramels!

    XOXOXOX,

    ~ Paula
    (of Ambrosia Quest)

  • Yes I remember being in that tiny tiny workspace of his two years ago. What an enthusiastic guy he was. Remember, he kept shoving chocolates at us and asking us to guess the secret ingredient. We failed most times. Every piece was more wonderful than the last. Congratulations to Jacques.

  • Oh, dear. That is dangerously close to home. You don’t suppose he’s hiring do you? I’ve been learning the art of chocolaterie, but I’m ready to scrap the Callebaut and Nescafé and start making some REAL chocolates! :)

  • Janet~ Except I don’t know if the cognac will be as free-flowing at Jacques new place ; )

    I think he was actually pulling my leg about the flavors, since he seemed to delight in proving me wrong. I guess I’ll just have to go back and do more chocolate-tasting!

  • This place sounds amazing. I’ll be sure to stop by.

  • I wish someone would cram an eclair in MY mouth!!

  • David:
    We were with you & Janet (with that wonderful cognac) almost 2 years ago. This is more than exciting. Hmmm, Jacques open with a cafe AND your new book coming out in May 2009………………….
    Speaking of your flickr photos of olive-picking over Thanksgiving, Lisa & I have an olive tree in our front yard and you are always more than welcome to visit us and it.
    ~~~Lynn T.

  • Mmm … those are so similar to the chocs at Artisan du Chocolat in London that I feel they must have trained at the same place …. fabulous

    Joanna

  • There you go again, suffering for your readers. The indignity of having all those chocolates stuffed in your face!!! We do appreciate your sacrifices!!! (and hope that your computer etc. problems are working themselves out).

    Looks like a zip over to the rue de Turenne is in order!

  • Oh, how very sad for you?

    Nope – am enjoying your happiness and delight in such wonderous food. I don’t have much of a “sweet tooth” these days. Yet will come back many times over to relish what David’s taste buds have discovered and what dear David delivers next.

    Sincere thank yous, dear David, for your inspiring and “wot next” posts. Keep warm over there in the winter, please

  • I’m about 45 minutes from master chocolatier Christopher Curtin’s Eclat Chocolates in West Chester, PA, so I don’t feel so bad. It’s also good to be only 5 miles from Isabelle and Patrick Rurange’s Le Petit Mitron.

    Jeffrey Steingarten called Eclat’s the world’s greatest caramels.

  • Awwww. I was just in Paris a week ago. Oh well, at least I have something to look forward to on my next visit. :)

  • I have been waiting for this to open for a while now. I was just on Rue Turennet last week and was wondering when it would open..Thanks for letting us know. I will definitely pop by in the next few days!

  • The most exciting thing about reading this on your blog, right now, is that I could actually get there sooner, rather than never, on the Eurostar, if even for a mid week jaunt! And I could even write some of off as R&D…

  • SCORE! It’s even in your hood.

  • I had “breakfast” at Jacques Genin this morning. Very nice place. The space is more amazing than you lead me to believe. I took a bunch of photos and posted them, if you are interested.

    Thanks, I truly enjoyed it.

  • Can someone please post prices as a friend may be visiting and I would like to ask them to pick me up an assortment.

  • David,

    I was in Paris when you wrote this. Luckily, the friend I was travelling with was posting in one of the forums and Mr. Genin’s new shop was posted just about the time I was about to call him to make an appointment. To make the long story short, I took the metro to 133 rue de Turenne and found it – got the caramels aux mangue et fruit dela passion (in the refrigerated section) plus some other flavors and some nougat. I had a truffle sample.

    Prices – 110 euros/kilo of caramels
    130 euros/kilo of nougat
    110 euros/kilo of chocolat

    Expensive but they give you a beautiful chic bag to carry your purchases with……..

    Thanks for all the great tips.

    Lilia posing as a Framboise

  • One of the bonuses of having coffee there is you get a little plate of Jacques Genin’s chocolates to nibble on.

    And I’m normally a “plain” kinda guy, but his mango and passion fruit caramels really are spectacularly good, no matter what the price.

  • David,
    I am so glad to mentioned having coffee at JG. That is a good assortment of mignardises with your coffee! I will try that next time I’m in Paris and maybe I’ll run into you again at the Richard Lenoir Market.
    I also bought a pacquet of mangue/passion caramels that is incomparable and a small box of assorted chocolates which my husband is enjoying one a day. Don’t you just love his Chocolate 5 commandments?
    Thanks for all your posts and all the good things you recommend.
    -Lilia

  • Hi David:

    My BFF Justin is currently halfway through his stage here. He told me you stopped by the store and chatted with with you as soon as he figured out you were also American. I got so excited and happy for him he thought I was crazy! Just thought I’d share.

  • Hi David,
    I just saw that J-P Hevin and Pierre Herme close their shops (at least online) during August. Do you perhaps know whether Jacques Genin does the same and, if so, when?
    I will be in Paris Mid-September and want to check out his shop. Last year when I came it hadn’t opened yet.
    Thanks, Adrian

  • adrian: I’m pretty certain he’ll be open in September. You can call the number after the August break and confirm with them. (Jacques Genin is closed Mondays)

  • Just Google mapped the address and it appears the shop is closed! Could you please confirm?

  • I was in the shop just two weeks ago and it was open and busy. I always provide a phone number for businesses I list, so readers can call and confirm with them as well before heading out.

  • We were just there this Thursday the 19th and the sleek and gracious shop had a steady stream of pleased customers. David, thanks so much for this info – my sister noted the details from your post, and kept them in mind for this week when we were in town to celebrate her 50th birthday. We walked over there for her birthday breakfast (M Genin himself brought our perfect treats down from the workshop upstairs) and to buy gifts to take home (to NY and Seattle). All exquisite!

    (p.s. Also we stayed at Hotel Duo, partly on your recommendation, and it was lovely!)