ORBISCHOCOLATIERS IN PARIS 22 shops in the atlas.Illustration
Chocolatiers in Paris
22 stores · curated ORBIS register
Alain Ducasse produces bean-to-bar chocolate at its Paris Manufacture, with a Palais-Royal tea room offering tastings from the house's production. Cédric Grolet adds a chocolaterie to its Paris pastry network, which also includes boutiques at Le Meurice and Opéra. Chapon makes bean-to-bar chocolate and origin tablets, with its mousse-au-chocolat bar offering another format for the same ingredient.
Chef Alain Ducasse's chocolate house runs its own bean-to-bar Manufacture in the 11th arrondissement and a Palais-Royal tea room, Salon des Manufactures, serving tastings built from its chocolate, coffee and ice-cream production.
Best for Bastille-made bean-to-bar chocolate, coffee and ice cream
Alain Ducasse's chocolate business works from the bean up. Its Manufacture, at 40 rue de la Roquette near Bastille, takes in raw cocoa beans and carries them through roasting, grinding and conching on site — a bean-to-bar operation rather than a kitchen finishing bought couverture, which is unusual among Paris chocolate houses of this size. The output — bars, boxed chocolates and confections — is sold through the brand's Paris boutiques and through counters inside other retailers.
Above the Palais-Royal shop sits Salon des Manufactures, a tea room built specifically to let visitors taste the house's production rather than just buy it packaged: chocolate, coffee and ice cream, all made in Ducasse's own manufactures, served through the day for lunch, an afternoon snack or Sunday brunch. It functions as the demonstration room for a wider ambition — Ducasse's group also runs coffee and ice-cream manufactures alongside the chocolate one, all under the same from-raw-material approach his restaurants are known for. Visiting is less about a single product than about seeing a chef's factory-to-counter logic applied to three categories under one roof, with the tea room as the place all three actually meet.
Cédric Grolet’s pastry boutiques center on trompe-l’œil sculpted fruit and other signature pastries, with Paris locations at Le Meurice, Opéra, Café and a newer chocolaterie. The official network also extends beyond Paris to London, Singapore, Monaco and Saint-Tropez.
Best for Trompe-l’œil fruit pastries, madeleines, and Paris pastry boutiques
Family chocolate maker founded in 1948 in Damville, Normandy, by Marc and Marcelle Cluizel; shifted to bean-to-bar production in 1997 under the house's own trademarked term 'cacaofevier,' sourcing cocoa beans directly from named single plantations.
Best for Plantation-direct bean-to-bar chocolate from Normandy since 1948
Michel Cluizel traces to 1948 in Damville, a small town in Normandy, when Marc and Marcelle Cluizel expanded their existing pastry business into chocolate-making from the family kitchen. Their son Michel began apprenticing in the craft at age sixteen and eventually gave the house his name. For decades the company operated as a conventional French chocolatier, buying in cocoa mass and couverture like most confiseurs of its era.
The turning point came in 1997, when the house began making chocolate directly from raw cocoa beans on-site rather than from bought-in couverture - a bean-to-bar process it branded with its own coined term, "cacaofevier," which it patented to distinguish itself from chocolatiers who only melt and remold industrial chocolate. That shift pushed the company toward direct plantation sourcing: its "1er Cru de Plantation" range uses beans from single, named estates, such as Hacienda Concepcion in Venezuela, roasted and processed in-house rather than blended from multiple anonymous origins.
In 1999 the house formalized a "Noble Ingredients" policy, committing to pure cocoa butter instead of substitute vegetable fats, real Bourbon vanilla pods rather than synthetic flavoring, and whole dried fruits - ingredient choices that at the time set it apart from larger industrial chocolate makers using cheaper fat and flavor substitutes. The Damville site now also houses the Chocolatrium, a chocolate-making museum built around the original Normandy factory, tying the brand's retail and educational presence back to its founding town.
Paris chocolatier opened in 2014 by Edwin Yansane, trained at L'Ecole de Paris des Metiers de la Table and several French chocolate houses; known for spice- and travel-influenced bonbons such as a curry-spiced Taj Mahal and a Japanese-whisky ganache.
Best for Edwin Yansané's spice-route flavored bonbons
Edwart Chocolatier was founded by Edwin Yansane, who trained for three years in pastry at L'Ecole de Paris des Metiers de la Table followed by a further three years of chocolate apprenticeship, working for several established French chocolate houses. The brand's name blends 'Edwin' with 'Arthur,' a fellow student Yansane worked with while developing the concept. His first shop opened in 2014 in Paris and Edwart has since grown to around five boutiques across the city. The house is known for adventurous, travel-influenced flavor combinations - signature pieces include the Taj Mahal, a bonbon spiced with Indian curry, and Yoichi, a ganache pairing Japanese whisky with Brazilian-origin chocolate.
Founded in Paris in 1852, Louis Fouquet is a five-generation chocolatier-confiseur making chocolates and confectionery in the city. The house is especially known for old-style pralines, fruit palets and meticulously sourced nuts and cacao, and carries France's Entreprise du Patrimoine Vivant label.
Best for Old-style pralines, fruit palets and Paris-made confectionery from an 1852 family house
Jean-Paul Hévin, named Meilleur Ouvrier de France in 1986, opened his first Paris shop in 1988 and a tea house at 101 rue du Faubourg Saint-Honoré in 1997, building his reputation on grand cru and single-origin dark chocolate.
Best for Single-origin grand cru chocolates from Meilleur Ouvrier de France Jean-Paul Hévin
Jean-Paul Hévin earned his confectioner's certificate at 17 and went on to win eight major pastry and chocolate competitions before being named Meilleur Ouvrier de France in pastry and confectionery in 1986 — one of the industry's most demanding professional titles, awarded only after a multi-stage national competition. He opened his first Paris shop, “Le Petit Boulé,” on Avenue de la Motte-Picquet in 1988, followed by a second on Rue Vavin in 1990, then a dedicated tea house on rue du Faubourg Saint-Honoré in 1997, at number 101 in the 8th arrondissement, tucked into a courtyard off the fashionable end of the street.
His work centers on dark chocolate specifically, built around grand cru and single-origin ganaches rather than a broad milk-chocolate range, and he still visits cocoa-growing countries most years to work directly with the origins he uses — a habit that keeps the sourcing hands-on rather than delegated to a buyer. The brand has since expanded to Japan and Taiwan alongside its Paris shops. For a visitor, the Faubourg Saint-Honoré address doubles as a tea house, meaning it's one of the few Hévin addresses where you can taste the chocolate work alongside a pot of tea rather than just buying a box to go.
Jacques Genin is a self-taught chocolatier who supplies a great many Paris restaurants. The atelier-boutique pairs a sleek room with chocolates, pâtes de fruits and caramels.
Best for Mango-passion caramels and chocolate, a Marais cult pilgrimage
Faubourg Saint-Honoré anchor: La Maison du Chocolat offers sweets, pantry goods, chocolate, tea, biscuits, condiments, or food gifts.
Best for Chocolate, tea, and biscuits at the Faubourg Saint-Honoré address
Robert Linxe, a Basque chocolatier the French press dubbed 'the wizard of ganache,' founded La Maison du Chocolat in Paris in 1977 — by legend on the site of a former wine cellar, fittingly, for he treated cacao with a taster's vocabulary of origins and finishes. Linxe's revolution was restraint: ganaches of extraordinary smoothness, flavors — fresh mint, lemon, raspberry — infused rather than overlaid, sugar held in check so the chocolate itself carried the composition. The house's dark-brown boxes became the Parisian standard for serious chocolate gifting, and the Faubourg Saint-Honoré address places it among the street's luxury procession. The ganache assortment remains the essential purchase — Linxe's classics preserved alongside seasonal work — with the éclairs and truffles close behind. Taste the plain dark ganaches first; the house's entire philosophy of chocolate as vintage is in them.
The ganaches keep poorly in heat and gloriously for a week in cool rooms; buy the plain assortment first and let the infused flavors argue for a second box.
Founded by Hubert Masse in 1995, Le Cacaotier is an artisan chocolatier working chocolate from the bean to the bar, with fourres, moulages, macarons, and pates de fruits. Its boutiques are spread across Normandy and the Paris region, and the full range is also sold through the company's online shop.
Alain Ducasse's bean-to-bar chocolate workshop, opened February 2013 in a former garage off Rue de la Roquette in Bastille. One of few Paris chocolatiers making 100% of its own chocolate in-house, on vintage European machinery, rather than buying in couverture.
Best for Bean-roasted chocolate from Ducasse's Bastille manufacture
Alain Ducasse opened La Manufacture de Chocolat in February 2013, at the end of a cobbled courtyard on Rue de la Roquette in Paris's Bastille neighborhood, converting a former garage into a working chocolate factory. Ducasse's interest in chocolate dates to the 1970s, when he worked for chocolatier Maurice Bernachon in Lyon during his culinary apprenticeship. The Bastille workshop was described at its opening as the first bean-to-bar chocolate factory of its kind in Paris, combining vintage machinery sourced from across Europe with a modern production space. The brand has since expanded to multiple Paris addresses.
French artisanal chocolate maker (since 2014)—organic bars and gift sets crafted by top chocolatiers, hand-illustrated by French artists, zero palm oil.
Best for Artist-illustrated chocolate bars wrapped in blue-white-red French wit
Le Chocolat des Français launched at the end of 2014 through founders Matthieu Escande and Paul-Henri Masson, shortly joined by Vincent Muraire. The trio introduced their first collection at one of Paris's largest chocolate industry trade fairs and received immediate acclaim. The founding philosophy deliberately departed from traditional handcrafted-chocolate codes, instead combining artisanal technique with creative humor and visual flair. Every product uses 100% pure cocoa butter and contains zero palm oil, following French chocolate traditions while adhering to organic (bio-certified) standards. The brand's most distinctive feature is the artistic wrapper design: illustrations commissioned from well-known French artists including Zep, Ben, Edith Caron, Maud Begon, and Marie Assénat. In 2015, months after winning 'Up-and-Coming Chocolate Brand 2015' at the Salon du Chocolat in Paris, the brand partnered with Paris's upmarket Le Bon Marché department store to launch an interactive color-your-own wrapper initiative. Today Le Chocolat des Français distributes across over 1,500 retail locations spanning department stores, concept stores, museum shops, and high-end gourmet retailers. The product range includes chocolate tablets and bars in dark and milk varieties, chocolate-covered items (truffles, rochers, coated hazelnuts), marshmallows, crepes dentelle, cocoa powder, and personalized chocolate for corporate and personal gifting.
The Swiss master chocolatier — Lindor truffles and Excellence bars since 1845. Stocked at Galeries Lafayette in Paris. in 1899 Johann Rudolf Sprüngli bought Rodolphe Lindt's Berne factory, brand and conching secret after completing the Kilchberg factory.
Best for Lindor truffles and Excellence bars since 1845
Founded in 1852, Louis Fouquet is a Parisian chocolatier and confectioner whose hand-made pralines were named among the world's best at the 2024-2025 International Chocolate Awards. It sells chocolates, confections, ice creams and gift boxes through a direct online shop with Click & Collect at its Paris boutiques.
Best for Chocolatier, confiserie, pralines, artisanal
Patrick Roger, based in Sceaux since 1997 and named Meilleur Ouvrier de France in 1999 for his 62-kilo chocolate sculpture Harold, treats chocolate as sculptural material — casting works in bronze, glass and iron alongside his edible pieces.
Best for His 62-kilo chocolate sculpture Harold
Patrick Roger started his training at 15 as an apprentice baker-pastry chef in Châteaudun, moved to Paris at 18 to work under pastry chef-chocolatier Pierre Mauduit, and set up his own base in Sceaux in 1997. Two years later he won Meilleur Ouvrier de France, the demanding national craftsman title, on the strength of a sculpture called Harold — a life-size, 62-kilogram chocolate figure of a South American cocoa planter, crouched at work and balanced improbably on the tips of its feet.
That piece set the direction for everything after it: Roger treats chocolate the way a sculptor treats marble, working from large blocks in his workshop, and has gone further than most chocolatiers by casting the same forms in bronze, aluminum, glass and iron, moving between edible chocolate work and gallery-facing art. Press coverage has nicknamed him “the Rodin of chocolate” for the scale and ambition of the pieces. He was named a Chevalier of the Legion of Honor in 2018, recognition rare for someone working primarily in a food trade. For a visitor, a Patrick Roger shop functions partly as a small gallery — sculptural showpieces displayed alongside the bars, palés and confections that make up the sellable range.
Paris bean-to-bar chocolate maker founded by Sandra Mielenhausen and Nicolas Rozier-Chabert, opened 2019 on Rue du Nil; makes chocolate from raw cacao sourced from Venezuela, Peru, West Papua, Tanzania and Belize.
Best for Terroir-driven bean-to-bar chocolate with minimalist Parisian obsession
Plaq opened in 2019 on Rue du Nil in Paris's 2nd arrondissement, founded by Sandra Mielenhausen and Nicolas Rozier-Chabert as a bean-to-bar operation that handles the entire process - roasting, grinding, conching and molding - on site rather than buying in couverture. The bars contain only cocoa beans and cane sugar, with beans sourced from Venezuela, Peru, West Papua, Tanzania and Belize, with an emphasis on agroforestry-grown cacao. The shop sells bars, chocolate pastries and hot chocolate, and has since added a second location on Rue du Cherche-Midi in the 6th arrondissement. Coverage from Paris food guides situates it among a small wave of Paris bean-to-bar makers working at production scale inside a retail shop.
Madame Roy opened this chocolate shop at 27 rue de Longchamp on June 16, 1948; it still sells chocolates, marrons glaces and calissons there. A sister tea and coffee counter next door stocks over 100 varieties, with 2-hour Paris delivery.
Best for Chocolates, marrons glacés, calissons and 100-plus teas
Madame Roy opened this chocolate shop on June 16, 1948, at 27 rue de Longchamp in Paris's 16th arrondissement, positioned between the Eiffel Tower and the Arc de Triomphe, and the business has stayed at that same address for more than seventy-five years since. The chocolate range covers boxed assortments, tasting squares, tablets, florentines and truffles, alongside French confectionery staples the shop has built its reputation on: marrons glaces (candied chestnuts), calissons, nougats, caramels and liqueur-filled chocolates. A companion address next door, at 29 rue de Longchamp, houses a dedicated tea and coffee counter carrying more than 100 varieties of teas, infusions, rooibos and carcadets sourced from origin producers - effectively doubling the shop's footprint on the same block rather than folding tea into the chocolate counter itself. Under current owner Stephane Douville, the shop describes its sourcing as "rigoureusement selectionne" (rigorously selected), and the business now runs an online boutique with delivery across Paris in as little as two hours, plus free shipping across mainland France on orders over €50 and a dedicated corporate gifting catalog. The combination of a fixed 1948 address and a modern same-day delivery layer is the throughline: a neighborhood institution that has kept its physical anchor while building out logistics around it.
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