In 1615 Louis XIII’s Spanish bride introduced the French court to chocolate. Over a century later Marie Antoinette’s pharmacist/chocolatier, Debauve & Gallais prescribed the chocolates they still sell today. The industrial revolution made chocolate accessible and Angelina’s started serving a hot chocolate so rich the spoon nearly stands in its porcelain cup. The modern revolution is led by La Manufacture de Chocolat, the city’s first beans to bar chocolate maker. With another coup happening at Chapon, the first boutique selling specialty chocolate mousse to go. Patrick Roger sculpts stunning chocolate forms that taste as exceptional as they look. Genin and Rochoux are among those tempering some of the best chocolates to melt in your mouth.
By Sylvia Sabes, AFAR Local Expert
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