Jacques Génin is a French chef, cookery book writer, and well-known chocolate and caramel maker in Paris.
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. His chocolate factory has been described by the New York Times as "a holy site for connoisseurs," and in 2008, he opened a shop selling to the public in the Marais neighbourhood of Paris.
Genin is not a qualified maître chocolatier under the French system, but is self-taught, and has described himself as a rebel. 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. In 2010, he was named one of the top French chocolatiers by the Club des Croqueurs de Chocolat.
His daughter, Jade, formerly a lawyer, has also opened a chocolate store in Paris.
References
- Entretien avec le chocolatier Jacques Génin : « J’arrête la pâtisserie individuelle» Archived 2013-04-06 at the Wayback Machine 16 January 2013
- ^ Morrison, Lennox (18 December 2009). "The Chocolate Rebel: Although Jacques Genin Considers Himself a Foundry Man, His Wares Enliven Palates". Wall Street Journal. Retrieved 4 September 2011.
- Rosenblum, Mort (25 June 2007). "Chocolate Fake". New York Times. Retrieved 4 September 2011.
- Strand, Oliver (18 February 2011). "Store Review: La Chocolaterie de Jacques Genin, in Paris". New York Times. Retrieved 4 September 2011.
- "Jacques Genin". ChocoParis: A Chocolate and Pastry-Lover's Guide. Archived from the original on 12 January 2012. Retrieved 4 September 2011.
- "Jade Genin, la fille du chocolatier émérite, ouvre sa propre chocolaterie". 2 February 2023.
Further reading
- la chocolaterie de jacques genin Archived 2020-05-31 at the Wayback Machine, Food & Wine magazine review, June 2010
- Jacques Genin, Foodtourist.com review