Founded in Saint-Etienne (Loire department) by Alsatian chocolatier Eugène Weiss in 1882, Weiss today is one of only a handful of French chocolatiers to make their own chocolate from scratch starting with raw cacao beans. Eugène Weiss is credited with inventing “haut chocolat,” the art of combining cacao beans of different origins to create chocolate … Continue reading Weiss
Peter Beier trained as a chocolatier in France, Belgium, Spain and England before founding his own chain of chocolate shops in Denmark in 1996. In order to ensure the highest quality of ingredients used in his chocolate making and the highest standards of labour practices, Mr. Beier bought his own cacao plantation in the Dominican … Continue reading Peter Beier Chokolade
Founded in Royat (Auvergne department) in 1892 by Clémentine and Auguste Rouzaud, Marquise de Sévigné chocolates, with their signature blue boxes, are among the most recognisable French chocolates. Back in the day, Auguste made the chocolates and Clémentine took care of the marketing. One day Clémentine sent a box of their finest confections to playwright … Continue reading Marquise de Sévigné
Despite what its name might suggest, A la Reine Astrid is not a Belgian chocolate shop. The original store on rue de Washington (now closed) was in fact founded in 1935 by Fernande Gobert, daughter of a Lille-based chocolatier who opened shop in Paris to sell her father’s confections. That same year, the very popular … Continue reading A la Reine Astrid
Pâtissier and chocolatier Gregory Renard’s small artisanal chocolate shop is a favourite among Parisian chocolate lovers. He makes a wide assortment of ganaches, pralines, caramels, fruit jellies and marzipan confections. The macarons here come in a rainbow of colours and flavours, including classics such as chocolate and sea salt, pistachio, raspberry and coffee. Grégory Renard … Continue reading Grégory Renard – Cacao et Macarons
Chocolaterie de Puyricard was founded by Jan Guy et Marie-Anne Roelandts, a couple of from Belgium who spent years working in the advertising industry in the former Belgian Congo before embarking on new careers as chocolatiers. After successfully establishing themselves in Léopoldville (now Kinshasha), the Roelandts returned to Europe in 1967, settling in the south … Continue reading Chocolaterie de Puyricard
Nicolsen Chocolatier’s chocolates are all hand-made in the company’s laboratoire in Chavenay (Yvelines department) from single-origin chocolate from around the world. The company’s four chocolate shops are located in Paris, Saint-Germain-en-Laye, Boulogne, and Chavenay. Nicolsen also sells Berthillon ice cream in its stores. Nicolsen 112, rue Mouffetard, 75005 Paris Tel. +33 (0)1 43 36 78 … Continue reading Nicolsen