Eat: Jean-Paul Hévin, Chocolatier Patissier – Paris

Warning: Please refrain from licking your screens.

One simply doesn’t visit Paris without indulging in the heavenly, mouth watering, all-encompassing Jean-Paul Hévin chocolate experienceIt is probably the closest thing you can get to Charlie and the Chocolate Factory and trust us when we say you should quit carbs and sugar for a month preceding your visit and make up for it on the day. Stretchy pants are non-negotiable. Also, be well aware that ordinary market chocolate will never be an option following your visit.

Jean-Paul Hévin, the award winning, high-end chocolate manufacturer presents a decadent and indulgent experience like no other through one of four Paris-based stores. The chocolate connoisseur’s passion for life exudes through his passion for his craft, creating mouthwatering experiences that would leave the most seasoned chocolate devotee in awe.

As one of our ‘not to be missed’ Parisian stops, we simply had to know more about the man behind the decadent treats which have us watering at the mouth before the plane has even landed…

Where did your career begin?
In my home region, the Mayenne, where I started my pastry career in contact with nature and local products

Where were you trained?
1976 : Paris: Hôtel Nikko where I met Joël Robuchon. In contact with the most demanding of the masters, Joël Robuchon, I discovered both : Paris and the requirements of my job, in addition to the refinement of Japanese life at the Hotel Nikko in the shadow of the Eiffel Tower.

After this experience with Joël Robuchon, in 1984 I have launched a shop in Japan for the Maison Peltier. A large French chocolate pastry house gives me the mission of opening their first store in Japan. I discover, fascinated with Japanese civilization, gastronomy, martial arts, the theatre…

Your first store in in Paris is…
In 1987 – My years of experience found their culmination in the opening of my first boutique, avenue de la Motte Picquet. I then put in place, torn with fear and excitement, what would be the universe and the nature of Hévin House

What drove your passion for food?
It came from my passion for life.

What is your food philosophy?
The same that my life philosophy: Always look for the best

Talk us through those awards and how they made you feel?
First Prize Coupe de France Pastry in 1982. First International Prize for Chocolate in 1983. First Prize Sevres vase offered by the President of the Republic of Arpajon gastronomic contest in 1984.

And the consecration in 1986 – Best Worker France, section bakery-confectionery

Coupe de France, First International Award and the prestigious pastry contest one of the Meilleur

Ouvrier de France. A magical moment, an unforgettable moment.

Career highlight:
1976 Paris : L’Hôtel Nikko and the collaboration with Joël Robuchon
1984 Experience in Japan with la Maison Peltier
1986 : Meilleur Ouvrier de France
1987 : My 1st boutique de la Motte Picquet, Paris 7e
1990 : Opening of 2nd boutique – Rive Gauche, 3 rue Vavin, Paris 6e, between Montparnasse and Luxembourg garden.
1997 : Opening of the Boutique and Salon de thé- 231 rue Saint Honoré, Paris 1er
2002 : 2 fisrt bars and « chocolate cellars » in Japon, in Tokyo and Hiroshima
2008 : First shop in Hong Kong
2011 : First boutique in Taiwan
2015 : Grand Cru » shop concept – Chocolate Bar(re) – 41 rue de Bretagne 75003

What’s next?
Opening of Chocolate cellar in Paris, rue Saint Honoré, new boutique in Japan et one in Shangaï


All about chocolate

Why chocolate?
Chocolate choose me

Everyone needs to try…
Dark chocolate 81% of cocoa

The most popular chocolate is? 
My chocolate bars

What is your favourite chocolate?
My next creation

What makes your chocolate unique?
You should ask my customers… may be what make them unique is my passion mixed with the exigence.

Chocolate is best accompanied with?
It depend on the chocolates, for example my appetizer chocolates with cheese match perfectly with the Macvin from Jura, our caramelized almonds with Cognac or bas Armagnac… and our ganache simply with water