Jacques Génin is a French chef, cookery book writer, and well-known chocolate and caramel maker in Paris.[1]

He supplies chocolates, caramels and petits fours to more than 200 top French hotels and restaurants, including the Hôtel de Crillon, the Plaza Athénée and Le Meurice.[2] His chocolate factory has been described by the New York Times as "a holy site for connoisseurs,"[3] and in 2008, he opened a shop selling to the public in the Marais neighbourhood of Paris.[2][4]

Genin is not a qualified maître chocolatier under the French system, but is self-taught, and has described himself as a rebel. He began his career in food in a slaughterhouse, opened his first restaurant when he was 28, and at age 33 worked as head pâtissier at the global chocolate company La Maison du Chocolat.[2] In 2010, he was named one of the top French chocolatiers by the Club des Croqueurs de Chocolat.[5]

References

  1. ↑ Entretien avec le chocolatier Jacques Génin : « J’arrête la pâtisserie individuelle» 16 January 2013
  2. 1 2 3 Morrison, Lennox (18 December 2009). "The Chocolate Rebel: Although Jacques Genin Considers Himself a Foundry Man, His Wares Enliven Palates". Wall Street Journal. Retrieved 4 September 2011.
  3. ↑ Rosenblum, Mort (25 June 2007). "Chocolate Fake". New York Times. Retrieved 4 September 2011.
  4. ↑ Strand, Oliver (18 February 2011). "Store Review: La Chocolaterie de Jacques Genin, in Paris". New York Times. Retrieved 4 September 2011.
  5. ↑ "Jacques Genin". ChocoParis: A Chocolate and Pastry-Lover's Guide. Archived from the original on 12 January 2012. Retrieved 4 September 2011.

Further reading

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