Paris · Rue Saint-Honoré and Tokyo
Jean-Paul Hévin
The chocolate bar and the macaron
Jean-Paul Hévin, Meilleur Ouvrier de France, runs a chocolate bar above his rue Saint-Honoré boutique and shops in Tokyo, with strong dark ganaches, chocolate macarons and the cheese-filled bonbons that made his name.
Hévin trained with Joël Robuchon and opened his first shop in 1988; the rue Saint-Honoré boutique with the chocolate bar upstairs, where hot chocolates and chocolate desserts are served, is the Paris flagship, and Tokyo has embraced him with several shops. His ganaches are dark and strong, his macarons chocolate-first, and his bonbons with cheese, Roquefort, goat’s cheese, are the conversation piece.
He is the chocolatier for people who find most chocolate too sweet.
The signature
The dark ganaches and the chocolate macarons
What to buy
- A box of dark bonbons
- Chocolate macarons
- A tablet of his 70 percent
- The hot chocolate upstairs
Pairing
The dark ganaches with a black coffee; the cheese bonbons with a glass of Sauternes.
More chocolate
