Paris is paradise for chocolate fans! Chocolate takes centre stage at Easter but it is an all-year-round event for gourmets, and for master chocolatiers, whose creativity knows no bounds – a feast for the taste buds and the eyes. Whether just a mouthful, a chocolate sculpture, a chocolate wedding dress … chocolate is a renowned Parisian product, not to be missed. And an art to discover … and taste!
The very image of French excellence, chef Alain Ducasse, one of the world's most starred chefs, loves taking on new challenges. When he decided to venture into the world of chocolate, as with everything he touches, he aimed for excellence by surrounding himself with the best artisans and products. With his dedicated brand, launched in 2013, he creates chocolates of absolute purity, a blend of refinement and intensity, always perfectly balanced, without pretension or compromise, and with as little sugar as possible. His engagement goes beyond taste: A champion of handcrafted methods, he is the only chocolate maker and roaster on a large scale in Paris, where he has set up his two chocolate factories. Every week, jute bags filled with prized beans arrive from around fifteen different origins. He has purchased old mechanical machines that sort, roast, crush, grind and conche the cocoa beans. The chocolates are then melted, moulded and packaged on site. The work is meticulous, from bean to finished product, and can be seen behind the glass windows of the shops on Rue de la Roquette and Rue des Grands-Champs. Whether you choose exceptional single-origin chocolates or pralines, everything is irresistible. In the shop, the welcome is similar to that in a grand hotel, with tastings and advice included. He was one of the first chocolatier to come up with the idea of lightweight, reusable cardboard packaging. His design of faceted and graphic pieces, devised by artistic director Pierre Tachon, has also become a unique signature. This creativity and high standards have earned him the EPV label, which is awarded to French companies for their excellence in artisanal expertise.
Chocolats Alain Ducasse
40 rue de la Roquette, Paris 11e
64, rue des Grands Champs, Paris 20e
A native of Normandy and grandson of a dairy farmer, Maxime Frédéric admits to having ‘milk’ running through his veins ... As pastry and cake chef at the Cheval Blanc Paris hotel, he has extended his culinary world to the other side of the Rue du Pont-Neuf, to the Chocolaterie, tucked away on the first floor of the space LV Dream. After Le Meurice and the Four Seasons Hotel - George V, the author of the pâtisserie Pleincoeur, was voted Meilleur chef pâtissier by the Gault & Millau guide in 2022 and the World’s Best Pastry Chef in 2025. Well-deserved awards for one of the most talented pastry chefs of his generation. AtLV Dream, you can stroll around the Louis Vuitton gift-store (leather goods, accessories, jewellery, perfume, publications, etc.), temporary exhibitions and the eponymous cafe; the chocolaterie can be found between the Seine and the Samaritaine, in an industrial-inspired setting, surrounded by tropical plants and designer objects from the prestigious French brand. The curved counter in natural oak showcases these irresistible creations, surrounded by stacked LV trunks, transformed into furniture and strewn with sweet treats. The chocolates reflect the brand's codes and graphic heritage in beautiful saffron-coloured packaging: checkered or miniature trunk-shaped bars, Monogram bonbons, and chocolate marshmallows featuring Vivienne, the brand's mascot. The artisanal expertise here echoes that of the trunk maker: everything is handmade, with simple yet subtle and balanced flavours. Not to miss: delicious spreads, his ‘Signatures’ box set, his Marble Cake, plus limited-edition collections. True to his roots, Maxime Frédéric uses produce from his family farm, particularly eggs and hazelnuts, carrying on the legacy of an artisan who excels in the capital ... just like Louis Vuitton before him. With their luxury brand image, Louis Vuitton could have simply put their logo on their chocolates. Instead, they chose to assert their commitment to true craftsmanship and create one of the finest chocolates in Paris.
Chocolat Maxime Frédéric at Louis Vuitton
2, rue du Pont-Neuf, Paris 1er
He is one of the most recent arrivals on the chocolate scene: In 2021, the starred chef Yannick Alléno shook up culinary codes by opening his chocolaterie. Established with cake and pastry chef Aurélien Rivoire - who has since moved on - the venture is based on a unique approach: considering chocolate as a gourmet product, bringing together the perspectives of both a chef and a pastry chef. Textures, flavours, shapes - everything is surprising, including what you can't see: refined sugar has simply disappeared and been replaced by birch water and birch bark extract, which has natural sweetening properties and a particularly low glycaemic index. In ‘fruit confits’, which are also redefining the art of confectionery, only the fruit’s natural sugar is used, nothing else. Everyone should try the chocolate-covered vanilla pod filled with vanilla caviar at least once in their lifetime, or the chocolate bars infused with fine wines. (Champagne, Côte-Rôtie, Chambertin, Cognac, etc.) developed in collaboration with sommeliers. Another house signature, the Trèfles Sauciers are the result of a quest for gastronomic excellence and the quintessence of flavour: sweets that evolve with the seasons, filled with a chocolate sauce obtained through extraction, fermentation and cryoconcentration methods. Nothing is wasted in the cocoa bean: the shell is found in the praline, the mucilage in the bar and the cocoa husk extractions in the ganaches. This additive-free chocolate, created in a laboratory situated in Choisy-le-Roi, has established itself as one of Paris's great signature products, available in boutiques designed for the discerning connoisseur, with marble interiors and sweet treats.
Yannick Alléno chocolates
9, rue du Champs de Mars, Paris 7e
25, rue du Vieux-Colombier, Paris 6e
Galeries Lafayette Le Gourmet, ground floor
A leading figure in French chocolate, Jean-Paul Hévin epitomizes French excellence. His philosophy: never to alter the raw ingredients. Trained by Joël Robuchon, he discovered the world of gastronomy working alongside him. In 1986, he was awarded the title MOF pâtisserie-confiserie - a distinction of excellence - and then went on to launch his own brand. He explores chocolate in all its forms, with the precision of a master craftsman, working with the finest roasters, including Nicolas Berger and Franck Morin. Every year, his collections follow a particular theme. A pioneer in chocolate-making inspired by jewellery, he offers a range of fine chocolate bars, rochers, chocolate bonbons, pastries, travel cakes and birthday cakes, chocolate powder, macarons and ice cream, all in one place. He is adored in Japan, where he is a star, and exports nearly 60% of his creations to Asia. Jean-Paul Hévin is also a socially committed individual: in Cameroon, he has co-founded a centre of excellence for cocoa beans with the cooperative to which he has given his name (name of the village), ensuring product traceability, limiting inputs and improving working conditions for producers. Famous for his exceptionally fine ganaches and infinite range of flavours, he also boldly experiments with surprising creations, such as his cheese chocolates. Whatever your taste, it is an experience not to miss!
The best chocolatiers in Paris in pictures
8 addresses in Paris et un corner au Lafayette Gourmet
Patrick Roger is a Parisian chocolatier who is the ultimate artist. For him, chocolate is a material in its own right: inspiring, raw, sensual, driving him to ever greater boldness. In his shops (at Saint-Sulpice and Madeleine, there is an upstairs gallery, freely accessible) or his atelier in Sceaux, visitors can marvel at his monumental chocolate sculptures, which break all the rules of the profession - and are sometimes transformed into permanent bronze works, also available for purchase. His shops are radically unique, unlike any others. Inspired by his passion for architecture, they feature a blend of metal, wood and glass, giving them the appearance of contemporary art galleries. World Chocolate Champion in 1994, Meilleur Ouvrier de France, Patrick Roger is an extraordinary personality, passionate and exciting, with a deep love for the earth. He enjoys surprising people, thrilling them, pushing them out of their comfort zone, and even provoking them. As for example, with his "500 Sexbar", a 32-gram pure cocoa bar with honey, almonds and hazelnuts... to ‘undress without moderation’. Among his iconic creations are the half-sphere chocolates, filled with lime caramel, honey caramel, lemon mint caramel, etc. Brilliant, both literally and figuratively, just like his creative world. Chocolate boxes are designed as true tasting journeys, imagined and orchestrated like a gourmet menu.
Patrick Roger
7 addresses in Paris, one in Sceaux and one in Saint-Germain-en-Laye
A Parisian reference par excellence and member of the Comité Colbert, the Maison du Chocolat has been representing a certain art de vivre for sophisticated hedonists for around 50 years. Founded in 1977 by Robert Linxe, it laid the foundations for signature chocolates that are elegant, refined and always delicious. With a hushed atmosphere and personalized service, the company has successfully elevated chocolate to the realm of luxury. At the time, its founder was inspired by fashion designers such as Coco Chanel, Christian Dior, and Pierre Balmain. Today, under the creative director Nicolas Cloiseau, Meilleur Ouvrier de France chocolat 2012, La Maison du Chocolat has a team of 35 chocolatiers in its workshops in Nanterre, who carry on this spirit of excellence. Together, they are constantly reinventing the world of chocolate through artistic collaborations, a quest for excellence and boundless creativity. The blending of chocolates, particularly dark chocolates, remains a hallmark of the company. Nicknamed the "wizard of ganache", Robert Linxe would be proud to see modern creations such as chocolates flavoured with vegetables or caviar. La Maison du Chocolat showcases this raw ingredient in all its forms: chocolates, delicate patisseries, and carefully crafted collectible boxes.
La Maison du Chocolat
10 shops in Paris, as well as Orly and Roissy airports.
Established in 1761, A La Mère de Famille is more than a chocolaterie, it is a veritable Parisian institution. In its shops, time stands still. Stepping through the door of the historic shop, on faubourg Montmartre, is like stepping into Ali Baba's cave filled with chocolate, deliciously retro, warm and abundant, where the shelves are filled with sweet treats that make you want to taste everything. They reflect the image of the Dolfi family, who took over this revered establishment in 2000. They are passionate about safeguarding and passing on their expertise in chocolate, cakes and pastries, confectionery and ice cream making. Classic favourites are displayed side by side with homemade creations: dark chocolate praline rocks, ultra-regressive marshmallows, papillotes, blond caramel cracks, mendiants garnished with dried fruit … Everything is designed to awaken the taste buds. From cocoa pods to chocolate sweets, the company prides itself on offering a joyful abundance, constantly renewed by a team of creative entrepreneurs. Proof of this is the creation of the company's podcast, ‘L’heure du goûter’ (available on Apple Podcasts, Amazon Music, Spotify and Deezer) and the shop with its collection of Parisian souvenirs produced with ‘Giftshop’ (teddy, t-shirt, cap, skateboard, cargo bike, etc.) - ultra-cools and ultra-desirable.
A la Mère de Famille
35, rue du faubourg Montmartre and 16 other shops in Paris
A new gourmet Parisian address by cake and pastry superstar Cédric Grolet. Unlike any other chocolate shop, this one immerses visitors in a decidedly nostalgic world. A giant chocolate fountain on the wall (just for you to look at!); giant trees with branches laden with oversized cocoa beans; a soundtrack worthy of an adventure film … Cédric Grolet never ceases to surprise and create that wow effect with every new project. Surprise: the boxes of chocolate arrive as if by magic via little transparent lifts … MOF Pâtisserie 2015, pâtissier at the Meurice in Paris and Airelles in Val d’Isère and Saint-Tropez, Cédric Grolet celebrates chocolate as a source of emotion that takes us back to our childhood. Inspired by the imaginary world of Charlie and the Chocolate Factory, the shop seeks to be a true gourmet experience for adults and (especially) kids. The chocolates, made in his laboratory in Nanterre, are displayed on the counter, to whet the appetite ... And there's no shortage of temptation! Pralines, mendiants, marshmallows, orangettes, chocolate spreads, Opéra flowers, cookies, and cakes - everything is mouthwatering. The chocolates (available in milk, dark, and white chocolate) come in playful shapes that echo the spirit of the pâtissier’s famous trompe l'oeil: peanuts, hazelnuts, pecans, coconuts, almonds, giving connoisseurs the advantage of knowing immediately what they're tasting. As for the packaging, it is plastic-free, made in France and chocolate-coloured of course!
Cédric et la Cocolaterie
33, avenue de l’Opéra, Paris 2e
An independent and artisanal chocolaterie, Gilles Cresno constantly prioritizes taste in his work. Trained in his native region of Vendée before Ladurée, Pierre Hermé, La Maison du Chocolat, then at Rémy Henry in Colombes, the chocolatier specializes in ganaches, pralines, rochers and tablets. His workshop-shop, opened in Rueil-Malmaison in 2003, focuses on using high-quality raw ingredients, with daily production on site, in the workshop, at the foot of Mont-Valérien: Valencia almonds, Piedmont hazelnuts, Valrhona grand cru chocolates. Among his creations are a hazelnut spread and gourmet bites, macarons, and seasonal ice cream. Gilles Cresno has redesigned the packaging with his bag of praline rochers, which make a convenient portable snack. The company has received several awards, including first prize for ‘Meilleur Chocolat artisanal de la ville de Paris et Ile de France’, in 2006.
Gilles Cresno Chocolatier
63, rue Gallieni, 92500 Rueil-Malmaison
10, rue Vaillant-Couturier, 92500 Rueil-Malmaison
CC Leclerc Mont-Valérien, 92 000 Nanterre
Established by Patrice Chapon in 1986, Maison Chapon was taken over by Cédric Taravella in 2022, determined to carry on its artisanal standards while growing the brand, which is all about a dreamy world and a strong commitment to cocoa. The company works with over 20 agroforestry plantations around the world, using rare and precious beans that are produced in small quantities without chemicals and with respect for the local wildlife. Each origin is selected for its unique aroma and virtuous cultivation methods. The "bean to bar" approach includes the workshops in Chelles, where the beans are roasted and then conched at length. No unnecessary ingredients are added: no lecithin, no artificial flavours, so that the cocoa remains in its purest form. A visit to the shop is a sensory experience: immediately eye-catching is a wall entirely covered in more than 50 tablets of chocolate for all tastes (dark, milk, white), from the finest quality chocolate to temporary collections. Then there's the mousse bar, with its tempting array of chocolate mousses served in cones to take away or share, if you decide to take the whole bowl with you. In summer, rare cocoa ice creams steal the show. People also come here for the chocolates, spreads, and seasonal creations, all packaged in colourful wrappings. Whether you're a collector of flavours or simply curious, Chapon is a historic landmark where you can explore the infinite richness of cocoa.
Chocolaterie Chapon
8 shops in Paris, plus Nogent-sur-Marne, Meaux, Courbevoie, au Perreux-sur-Marne, Lagny-sur-Marne, Chelles, Saint-Germain-en-Laye, Levallois, Boulogne-Billancourt, Puteaux et Versailles.
Established in 1852, Maison Louis Fouquet is one of the oldest confectioneries in Paris. A chocolatier since the 1950s, Fouquet epitomizes a Parisian establishment of timeless elegance, carried on by the fifth generation of the Chambeau family. It bears the EPV label (Entreprise du Patrimoine Vivant), awarded by the state, denoting French artisanal excellence. The name Fouquet, which means ‘squirrel’ in the Angevin dialect, explains the brand's historic emblem. Even today, all products are handcrafted using traditional recipes in Parisian workshops. The house specialty? Traditional praline. Hazelnuts, almonds, and pistachios are roasted, caramelized in copper pots, and then slowly ground. Carefully selected premium cocoa beans are used to make ganaches, praline bite-sized treats, chocolate bars, spreads, and chocolate marshmallows. Only the highest quality raw materials are used: hazelnuts from Piedmont, almonds from Valencia, pistachios from Greece for the pralines, and the finest quality cocoa beans from the world’s best plantations. Fouquet is a responsible brand and a member of the "Chocolatier Engagé" collective, which works to promote ethical and sustainable cocoa bean harvesting.
Maison Louis Fouquet
4 shops in Paris and a stand at Galeries Lafayette-Le Gourmet
A chocolate maker since 1800, Maison Debauve & Gallais brings to life an entire page of French history. It was established by Sulpice Debauve, the official pharmacist of Louis XVI, during a period in which, at Versailles, chocolate was an exotic new product mostly consumed as a drink. He advised queen Marie-Antoinette, who suffered from migraines, to take her medicine with cacao and almond milk to ‘sweeten the pill’. Following on the success of his "chocolate health", in 1800, Debauve opened his first chocolaterie in Paris with his nephew, Jean-Baptiste Auguste Gallais. It became a supplier to the imperial and then royal court, from Napoleon I to Louis XVIII, Charles X and Louis Philippe 1. The shop on rue des Saints-Pères opened in 1819 and has retained its resemblance to a 19th century dispensary, with display cases listed as historic monuments and wooden apothecary furniture. Among the company's iconic products are Croquamandes - caramelized almonds coated in dark chocolate - created for Napoleon, and the Chocolate Eclair, an instant preparation that won a gold medal at the 1878 Antwerp Exhibition and is now available in the form of palets. The brand's signature relies on a limited use of sugar, rigorously selected beans, and timeless recipes: chocolate coins stamped with a coat of arms, chocolate candies, pralines, ganaches, bars, etc. The colourful and elegant packaging also reflects 19th-century style.
Chocolats Debauve & Gallais
33, rue Vivienne, Paris 2e
30, rue des Saints-Pères, Paris 7e
Originally from Lyon, Julien Dechenaud trained under leading figures Alain Ducasse, Patrick Roger and Jean-Paul Hévin, where he learned the importance of high standards and mastered exceptional techniques. They say that the apple doesn't fall far from the tree: Julien Dechenaud is the son of a chocolatier and pastry chef and constantly strives for precision in flavours. His ‘bean to bar’ initiative enables him to control each stage of the production process, whilst remaining faithful to the terroirs and carefully chosen producers: hazelnuts from Lot-et-Garonne, almonds from Provence, AOP butter, which blend with chocolate of remarkable aromatic richness, with a constant quest for purity of flavour, resulting in chocolate that is rich in flavour and traceable. His ‘Chocothèque’, a gourmet ‘library’ of chocolates, is distinguished by its elegant packaging and collections from a variety of origins - Brazil, Philippines, Madagascar - for chocolates and pralines with original flavours: vanilla or yuzu ganache, savory, tonka bean, jasmine, Timut pepper, or caramel mousse. A passionate and highly skilled chocolatier AND cake and pastry chef, he has added cake and pastry creations to his range (huge cookies, cakes, financiers) and special creations for celebratory occasions throughout the year.
Julien Dechenaud
3 boutiques à Paris et une à Vincennes
A former lawyer, with a passion for figure skating, Jade Genin switched career in 2022 to follow the calling of chocolate … It must be said that chocolate is part of her DNA. Her father, the famous Jacques Genin, opened the way by redefining what chocolate looks and tastes like (his shops are at 133, rue de Turenne, Paris 3rd and 27, rue de Varenne, Paris 7th). Jade has her shops and workshop at Opéra Garnier and the Louvre. Designed like a modern jewellery store, it is a minimalist and immaculate space dotted with golden touches, where chocolate has pride of place! It's all you can see. Jade Genin works with the material like an artist - her workshop is right behind the shop - playfully experimenting with reflections, colours, surfaces, matte and glossy finishes. Her key signature: sculpted chocolates, replicas of the tip of the obelisk on Place de la Concorde, titled Pyramidions. Each side captures and reflects the light, mirroring their golden case. The ingredients are natural, with a hint of sugar, or even no sugar, always with the aim of enhancing the product. Her creations are characterized by unique and innovative flavours, infusions of spices, flowers, or sea water, with a touch of audacity and fantasy. One of the few women in this profession, Jade Genin has succeeded in creating a modern and unique brand that reflects her personality.
Chocolats Jade Genin
33, avenue de l’Opéra, Paris 2e
This artisanal chocolaterie is the smallest chocolate making factory in Paris: everything takes place in an atelier scarcely 14m² in size, where the chocolates are Made using no artificial flavours, additives, or lecithin. The cocoa beans, which are ethically sourced and fair trade, are grown using agroforestry methods that respect both people and nature. This year, they have been selected from organic farms on the island of Príncipe, to the north of Sao Tome, in Africa. Marc Chinchole, who has worked at leading Parisian establishments such as La Maison du Chocolat and Chapon, adheres to the ‘bean to bar’ practice using artisanal and authentic savoir faire. Production takes place live in the open workshop of the shop in the heart of old Paris, enabling customers to watch the chocolatier at work. Awarded the label ‘fabriqué à Paris’ (‘made in Paris’) in 2019, Marc Chinchole offers a range of chocolate bars with dried fruit (dates, hazelnuts, candied lemon peel, pistachios), like mendiant chocolate, and bars that can be customized to order. And for those reluctant to leave, the discovery workshops (chocolate making, tasting, etc.) are a great way to learn more about the craft.
L'instant Cacao
3, rue des Petits-Champs, Paris 1er
