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.[ citation needed] 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]
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.[ citation needed] 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]