Jean-Paul Hévin is one of the most recognized chocolate makers in the world, his macaroons are also among the best in Paris.
A long list of awards
A thundering debut as pastry chef for Joël Robuchon from the age of 24, a list of prizes and awards among the richest of his generation (including a title of Meilleur Ouvrier de France in pastry-confectionery), an early and decisive experience in Japan, where he will be able to perfect his sense of precision, and an innate science of aromas, used to the benefit of the best cocoas, rigorously selected throughout the world: thus forging a great name !
A first shop in 1988
Jean-Paul Hévin opened his first boutique in Paris in 1988, and you enter like a jeweler, dazzled by the millimeter perfection of the pralines, the vaporous grace of the truffles, the chromatic subtlety of the boxed assortments… And the great chocolate maker never ceases to be an immense pastry chef, honoring all the classics of the French repertoire, in particular the art of the macaron, here ranked among the most delicate in the capital. If you want to live a very Parisian experience, a detour is definitely a must… Jean-Paul Hévin is today one of the most ardent defenders of French taste and chocolate “culture” in France and around the world. He is also a member of Relais Desserts, an association that brings together the world elite of Haute Pâtisserie and the Club des Croqueurs de Chocolat, which passionately defends high quality chocolate.
231, rue Saint-Honoré 75001 Paris
Also find Jean-Paul Hévin at 23bis avenue de la Motte Picquet. +33 01.55.35.35.96 • https://www.jeanpaulhevin.com/fr/ Metro: Tuileries / Pyramids
