7th arrondissement: the cocoa fever

The Hôtel de Lille is a haven for gourmets and food lovers. After all, who can resist the call of chocolate? In this regard, the Saint-Germain-des-Prés district is an ideal place to indulge in this sweet addiction. Indeed, if it is one of the most popular areas of the capital, it is, among other things, thanks to its food shops and more particularly, its chocolatiers. 

Maison Georges Larnicol

Let's start this overview with the Maison Georges Larnicol, 132 boulevard Saint-Germain Paris 6th. This master pastry chef, chocolatier of Breton origin and MOF (Meilleur Ouvrier de France) delights us with a wide range of white, dark, and milk chocolates. As if that wasn't enough, in homage to his Breton heritage, you will find Kouign Amann and his specialty: the Kouignette, a small pastry with flaky edges and a melting heart. It comes in different flavors (almond, butter caramel, chocolate, raspberry, etc.). Its recipe is such a well-kept secret that its name had to be trademarked. You can only discover it by tasting it. 

Chocolaterie de Jacques Genin

At 27 rue de Varenne, you'll find the Chocolaterie de Jacques Genin. For those who love flavored chocolates, treating cocoa in its purest form, and a unique taste exploration, Jacques Genin is your man. Originally in the 3rd arrondissement of Paris, he first developed, in his large laboratory on rue de Turenne, as a taste alchemist, extraordinary flavor combinations (Chestnut honey, Sichuan pepper, bergamot or basil, green tea...). In his hands, chocolate is the vessel that will take you to all corners of the globe.

Debauve & Gallais

Debauve & Gallais, what to say about Debauve & Gallais, except that it is one of the oldest chocolate houses in Paris. The official chocolatier of the French crown, he created a chocolate medallion especially for Marie-Antoinette, which she named "Marie-Antoinette's Pistoles". Besides this treat, the House offers through its specialties a journey through French history. The Croquamandes were Napoleon I's favorite sweets, the fleur de Lys was created for the coronation of Charles X, they invented the chocolate golf ball, an energy candy created at the request of the Grand Duke owner of the Cannes-Mandelieu golf course, or dedicated a chocolate madeleine to one of its most fervent customers, Marcel Proust. 

Cacaotier d’Hubert Masse

Finally, lovers of ganaches and pralines with exotic flavors will prefer the Cacaotier d’Hubert Masse. His expertise and desire to offer unique blends were awarded the Grand Prize for artisanal chocolate of the city of Paris in 2008 and by the prestigious Club des Croqueurs de Chocolat from 2011 to 2016. He is considered one of the best chocolate artisans in France. To be discovered very soon in the 7th.