The best chocolatiers France

This shop open in July 2008 is exclusively devoted to macaroons and chocolates as its name suggests. It is a small candy box in dark and cool brown shades, decorated with colourful and bright tiles that recall packaging. The macaroons are designed in various flavours: vanilla, amber, pink, jasmine, cinnamon etc., and some innovations like macaroon with wasibi and grapefruit comfit or chocolate "pure origin". Chocolate is transformed in to sweets and chocolate bars. A ganache bitter chocolate and nougatine with cocoa beans coated with black chocolate fall among the Choc Chocolat specialties. The Bonbon chocolate macaroon (a praline macaroon, chocolate and paste of melting almond coated with black chocolate) is an innovation. You can also buy fruit jellies, jams, dry biscuits etc. It is at Drugstore Publicis, one of the most mythical places of Champs-Élysées that Pierre Hermé setup his last shop, Macaroons & Chocolates where he offers his collection of rare macaroons and chocolates. With the new Pierre Hermé e- shop, home deliveries of macaroons are available in less than 48 hours. Chocolate boxes between €20 and €60.

The Bernachon family, represented by the excellent Philippe Bernachon, has been spreading the word about chocolate in Lyon for over 70 years, perpetuating the tradition of chocolate-making from A to Z, from cocoa bean to bar. In a recently refurbished boutique, complete with cocoa bean world map, gourmets can feast their eyes on exceptional chocolates, such as the mythical Palet d'or, with crème fraîche and dark chocolate enriched with gold leaf, a mouthful of pure happiness, or the unmissable Président, a signature cake. The most cocoa-loving of addresses.

For over 30 years, Maison Bouvier has been delighting the taste buds of gourmets in Rennes and Saint-Malo. Founded by Philippe Bouvier in 1990, the company is now run by Christophe Collet and his team, who carry on the expertise of the renowned master chocolatier. Chocolate is available in a thousand and one ways, with an undisputed balance of flavors. Enjoy traditional and contemporary pastries, as well as macaroons renowned for their softness and freshness. La Maison offers no fewer than 22 flavors, from the most classic to the most original. Don't hesitate to order your delicacies directly from the website.

This master chocolatier delights us with a whole range of pralines. On the creative side, you will find chocolates with kalamansi, an Asian citrus fruit, but also with verbena, Earl Grey flavour or organic chestnut honey from the Ardèche, homemade spreads to treat children, cakes. He also offers marrons glacés, spreads, cakes but also fruit jellies... A delight! Why deprive yourself of such a craft of excellence to thumb your nose at industrial chocolate makers? This is a real religion for gourmets.

Respected star of the cocoa world and voted Best Pâtissier-Chocolatier by the Pudlowski guide, Michel Belin reconciles quality and quantity with an immense choice of delights and incessant creations. It's hard to resist the show put on by this magician confectioner, who sends his inspired creations all over the world. In addition to the great classics, he concocts a multitude of original blends: feuillantines, orangettes, licorice ganaches and other bewitching flavors...

Ranked in the top 5 of our best chocolate makers, Edouard Hirsinger is the^4th generation to perpetuate this chocolate dynasty. If he is the author of many seasonal creations, he has not forgotten those of his grandfather and great-grandfather, the Galet and the Tous t'chefs. The cakes are also marvellous, such as the Arboisien, the Monaco, the Régent and the Damier (the customers' favourite). The shop is sober and chic and is spread out on a terrace in good season. With a little time, you can also visit the workshop-museum of the origins.

The chocolate factory was founded in 1985 by Bruno and Alain De Rick, in Beussent. Since 2006, the company has owned its own plantation in Ecuador. Beussent-Lachelle is committed to sustainable development and fair trade. All stages of the process are carried out by the company's own craftsmen: from bean selection to conching and roasting. In the company's boutiques, you'll find excellent chocolate bonbons, chocolate bars..

Catherine and Christian Perret are more than 30 years old, at the entrance to this pedestrian street in the old town. A discreet and refined shop, according to the French tradition of pastry-chocolate. The specialty of the house is the Cure, a sandblasted dough with almonds, praline and meringue cream. Many other cakes on display and a beautiful collection of fine chocolates. We appreciate being able to sit in the tea room for a relaxing moment.

A pastry maker, chocolate maker, glacier, Gérard Cazeau off the gourmands. The address is confidential, nestled around Grambois in the Luberon. Gérard welcomes you in his lab, he works raw materials in the purest tradition: full fruit, full cream, no dyes. His creations are small jewels of subtle aromas, be it his macaroons - a dozen fragrances including the violet, the poppy, the caramel salt, the melon, or the rose and a typical lavender honey - its chocolate truffles, its almond fondants and its ice and glaces. From the fine days, it is a pleasure to enjoy the icy cuts you can enjoy, sitting on the terrace or in the garden in front of its workshop, some summer afternoons on reservation (dates to check out on the site). Cracks,…,…,…, noisette, noisette, noisette… Gérard proposes to give you some tips for the success of the famous macaroons. It organizes workshops over half a day; the equipment is provided as well as the chapeau and deck. We leave the session with the manufactured products (about macaroons) and a booklet of greedy recipes.

Les Gourmandises d'Aliénor, located in La Teste-de-Buch, near the Bassin d'Arcachon and the Dune du Pilat, invites you to immerse yourself in the world of chocolate. They produce traditional French fine chocolates with 74% pure cocoa. When you visit their workshop, you'll discover the fascinating history of chocolate, from its discovery by the Conquistadors in 1492 to its cultivation around the tropical belt in America, Africa and Asia. You'll watch chocolatiers work this noble material with passion, while tasting their delicious treats. This is your chance to discover the secrets of chocolate.

Beyer House was founded nearly 60 years ago. After the departure of Philippe Beyer, a talented young chocolate maker, Maxime, took up the torch. Here you can choose from fine chocolates, pralines, and ganaches, as elegant as they are tasty, as well as confectionery for all tastes. Try the Galets de la Seine, the summer speciality, the Ardoises du Vieux-Marché, or the Pensée normande... Not forgetting the famous Calvados-flavoured marzipan, homemade apples, bites, sweets, and seasonal chocolates.

A renowned creative craftsman in L'Isle-Jourdain, Frédéric Ducauze expresses his formidable talent through increasingly tasty and innovative recipes. Passionate and imaginative, he selects rare cocoas to enhance their character: chocolates, pastries, confectionery, ice creams... are all handcrafted with noble raw materials and local products (strawberries, donkey milk, saffron, honey...). Take advantage of an exceptional opportunity to have a unique and original pièce montée made by this exceptional house.

On the Place du Marché in the old town of Montélimar, Maison Dulac boasts a tempting window display and, in summer, a terrace where you can enjoy a cup of tea with a pastry. Pastry chef-chocolatier Jean-Philippe Dulac is an authentic artisan of good taste, trained at the best schools (second pastry chef at Pic and pastry chef at Valrhona's École du grand chocolat), who makes us melt with pleasure. If Dulac is known for the variety and flavors of his macaroons and his divine artisanal summer ice creams, his chocolates are equally renowned. And the pleasure can be doubled, as a second boutique has opened at 140 avenue Jean-Jaurès.

Set in a beautiful boutique from the late th century - originally, a fine grocery store - with beautiful ceiling mouldings and antique woodwork at the walls, Monet chocolate is both the heir of a great tradition and an innovative handicraft company. Among its specialities, the Blue Bresse which is certainly a cheese, but also a chocolate, a mixture of hazelnuts and praline coated in a chocolate chocolate, with a box imitating the homonyme cheese. Bresse eggs for their part hide their praline coated with black chocolate in a real shell to break…

Established in Fougères since 2015, Nicolas Royer never ceases to amaze with his mastery of his art. At the Salon du Chocolat 2022, he not only won the "Meilleurs Chocolatiers de France" research prize, but also the "Tablette d'or" and "Coup de coeur" awards from the Club des croqueurs de chocolat! Le Fougerais works with Roellinger spices, Pays de Fougères honey, Combourg saffron and Bordier butter. His creations give his shop window a gourmet touch!

DE MARLIEU, a great name in chocolate that has been established in the heart of the Dauphiné region for over a century. A family-run chocolate factory, DE MARLIEU and its famous Bâton goûter are the Proust's madeleine of generations of school children. Following today's tastes with sugar-free and gluten-free chocolates, organic spreads, DE MARLIEU also delights us with its specialities such as the unavoidable Malakoff, the Chardon Bleu praliné almond, the Alp'Mint or the Pavés. Papillotes, fruit jellies, marrons glacés... To stock up on good chocolates, head for the factory shop.

The house has been in existence for over a hundred years! The specialty? The Doigts de Jean Bart, well known to the people of Dunkerque. These almond cakes are made with a coffee cream and coated with chocolate. Delicious and ultra greedy! Since then, several versions have been created: peanut praline, fleur de sel, dark chocolate or even violet. The other pastries served here are also worth the detour. Not to mention the wide range of chocolates created on site.

Bruno and Sandrine Meyer can be proud of the work they have accomplished over the past 25 years. By taking over the family business created by Louis and Huguette Meyer, these enthusiasts have made Meyer a chocolate factory not to be missed. At Meyer, it all starts with the choice of cocoa beans from Côte d'Ivoire, Mexico or Brazil. The know-how and creativity of an artisan chocolatier create delicious chocolate treats: Diamant, Palais de l'Isle, Délice des Cimes, Petit Ramoneur (a house specialty with raspberry brandy) or Roseaux d'Annecy. Cookies, spreads... Boutique workshop in Poisy. A story to be continued by the new generation, Anaïs Meyer and Maxime Lyvet.

Jeff de Bruges does not need to be presented. This French, and not Belgian chocolate maker as you could believe it, conquered gourmet guests with quality ingredients at more than reasonable prices. In 1986 created by Philippe Jambon, Jeff de Bruges was born from the desire to combine two great traditions of chocolate: Belgium for the perfect mastery of all the manufacturing processes, and France for the creativity of the recipes and new combinations of flavours. The name chose the "blue colour duck" to stand himself. The collections grow rich over the years: the ballotins are the stars of the house but we also liked the shelves, the bark, sweets for children, the fruit jellies, the marzipan, etc.

The display cases are always creative and catch the eye with classic pieces and originality. It should be noted that the founder, Georges Larnicol, is the best worker in France. In this shop you will melt for chocolates, torches or kouignettes. Original perfumes that you will enjoy during a walk or during a dinner... This self-service biscuit and chocolate factory specialises in kouignette: an individual kouign-amann. To discover the ephemeral flavours! From the simple to the most sophisticated, you will find good big meringues, beggars, rocks, chocolates and other delicious pleasures. Good to know: macaroons are made without butter or cream, just with marzipan and fruit. What we also like is the warm and friendly welcome.

Pascal Caffet, best worker in France and world champion in the field of desserts, advocates authenticity. In his very pretty store, you can enjoy refined and artisanal chocolates. You can find his old fashioned pralines and other chocolate wonders. As for the pastries, it's all about delicacy, taste and creativity. The cakes are all more tempting than the others: verrines Caffet Gourmand, eclairs of different varieties, or macaroons with multiple flavors, tasty jams. Let's bet that you will succumb!

In the Lindt and Sprüngli factory store, you will be immersed in the wonderful world of chocolates. A discovery area explains in a few panels the steps involved in making the chocolates. You will also find the brand's specialties at factory prices and new products. Indeed, the store offers assortments reserved for export. Chocolates by weight, do-it-yourself assortments for gourmet compositions but also gift boxes, this great brand knows how to satisfy its followers with a know-how carried by passion.

This chocolate shop of Touquet is devilry! Founded in 1912 by two sisters who loved cats, especially their blue persian, the pretty shop makes the joy of gourmet people. In 1920, the shop moved in front of the Normandy hotel. It is the moment of glory for the house. Located since 1929 at rue Saint-Jean, the shop provides the great houses of Le Touquet and create a new bite each year. The one named after the address, which combines chocolate, nougatine and praline, remains the most popular. A mythical address of Le Touquet.

Since 1962, craftsmanship and passion have been the watchwords of this exceptional chocolate factory, where the world's finest vintages are savored among a range of original sweets. Del Lago Venezuelan chocolate, Sanbirano Malagasy chocolate, maltitol (sugar-free): the products are unique and will satisfy the passionate curiosity of chocolate lovers. Chez Christian's pastries are also highly appreciated, tasty and handmade. They vary with the seasons: mousses, galettes, logs, fruit tarts...

On 280 m²of gourmet space, you can browse through the well-arranged shelves by colour and by product range, boxes, shelves, break-out trays... You'll be tempted by everything: pralines and bites, palets des papes, picholines, pebbles, napolitains, beggars, truffles and melting corks from Châteauneuf. Also other emblematic sweets of the region : calissons, nougats, dragees that you can add to your basket. We finish by sitting down at the Chocolate Bar.

This family-run business, renowned in the region, has built its reputation on its famous macarons d'Amiens. Nothing to do with traditional macaroons, these are made from marzipan and are the ideal gift to bring back from your visit to Amiens. The store, located in the city center, a stone's throw from the town hall, also offers a wide selection of other chocolate specialties, all made with taste and refinement. A very popular address during the festive season, as much for admiring the shop window as for shopping!

Chocolate is pure emotion. To experience and share your finest emotions, head for the heart of Annecy to Patrick and Louis Agnelet. Artisans of emotions in the plural, father and son compose bars of rare cocoa from Madagascar, Mexico and Ghana. The patisseries are as emotionally stimulating as the gourmet creations. Specialties? The light and airy Nuage or the Grospiron, dedicated to the Olympic champion, just as explosive as this ball surrounded by milk chocolate. We also love the homemade cakes and snacks. The establishment is also recommended for weddings and other celebrations with personalized creations.

Don't leave Moulins without the shop's unmissable speciality, the Palet d'Or. Created at the end of the last century by Bernard Sérardy, it is a bittersweet chocolate, composed of a ganache made from a mixture of chocolate and fresh cream, and lightly flavoured with coffee, with the particularity of being covered with a few flakes of fine gold. Treat yourself to their constantly renewed specialties. The shop has kept the décor of the end of the 19th century, admire the trompe l'oeil painting on the ceiling and the carved woodwork gilded with fine gold.

Maison Chapon is expanding its stores in Paris and the Paris region (Chelles, Meaux, Le Perreux). It manufactures and roasts its own cocoa. Whether you're a chocolate lover or not, a visit to this establishment is bound to give you a bit of a shock when you see so many superb stalls filled with cakes, bars, cases, gift boxes and creations of all kinds! There's even a chocolate mousse bar with amazing flavors from Madagascar, Ecuador, Venezuela, Peru and Ghana.

This boutique has been part of Bayonne's finest family of artisan chocolatiers since 1854. Taken over by the Biraben family, Cazenave has become a benchmark in the Basque Country and beyond. Thanks to a rigorous selection of certified organic cocoa beans and a know-how that has become ancestral, the chocolate factory, which is also a renowned tea room, offers kanougas, spreads, tablets, assorted chocolates or homemade dark or milk chocolate bonbons, and tourons, one of its specialties.

In the heart of Saint-Malo, treat yourself to a sweet break in this gourmet haven. Artisan chocolate and pastry maker for 30 years, crave for one of their irresistible house specialties: kouign-amann, Breton cakes, far breton or many biscuits, all with Bordier butter and Guérande salt. The Galland chocolate factory also offers a wide range of sweets, chocolates and bars of different origins, liqueurs, ciders and calvados... and other artisanal delights, as well as about forty teas.

The Dromel Ainé House, founded in 1760, is one of the oldest chocolate confectioners in Marseille. A real institution that has become a must for the holidays and Easter but not only. The cocoa beans are selected for their character and flavour. You will also find here coffees roasted on the spot, excellent teas, the inimitable marrons glacés from Corsiglia, candied fruits, nougats, calissons... A real temple of delicacies in the greatest Provencal tradition!

Florentine which is made in to black chocolate or milky and blends with orange, lemon, mint, and salted butter caramel or red fruits is the speciality of Michel Chatillon the chocolate maker. Florentines are also organic! The Granite rose or grey chocolates symbolising the Breton coast... and all other homemade chocolate sweets will delight you. You can also buy pancakes, kouign aman and Breton palets with salted butter, etc. A free visit of the factory where these specialities are being produced is also offered. 

Since 1760, the Chocolaterie Royale has not lost its name. And to say that we no longer know where to put our heads in front of all its chocolate temptations is not excessive. Candied fruit, fruit jellies and marrons glacés are not to be neglected. Macaroons are in the spotlight, with blackcurrant and violet, an extraordinary delicacy. As for the ganaches, recommended by the chocolate creator Daniel Mercier, whether they are made with dark, milk or white chocolate, they are melt-in-the-mouth... imperishable. A place where you can be damned. Not to be avoided.

Jacques Genin's setting is very uncluttered: white walls blend with brick columns. Here, we dare to mix and match, with a single credo: the extreme quality of our cocoa. One of the house's specialties is the millefeuille, prepared à la minute in the laboratory overlooking the boutique. Available in chocolate, praline or caramel, not forgetting the lemon tart or the assortment of six chocolates that is sure to tempt all gourmets.

This bakery and patisserie, located right in the heart of town, is a must for gourmets. The shop window is an irresistible invitation to come closer. You'll find viennoiseries, but above all pastries, including the inevitable puits d'amour, which has been delighting taste buds for over 40 years! This choux pastry, filled with crème pâtissière and topped with a crème brûlée glaze, is a delight. It's a pity, however, that the welcome lacks a smile and that the menu is subject to a high price tag.

Crowned best chocolatier in France in 2010, Xavier Berger is part of a prestigious line of craftsmen. Ambitious, he continues his daily quest for excellence and innovation. Born into a family of "meilleurs ouvriers de France", he continues to shine with his unique expertise and creativity. Concerned about the environment, he has chosen ecological and recyclable packaging. Dive into the gourmet world of this cocoa goldsmith to discover his unique creations.

Sylvie and Florian have made this courtyard the sanctuary for chocolate, nougat and old-fashioned gingerbread crunchers. They are at the heart of the city. Beware not to miss this little side street, because the address is a pure invitation to greediness. Florian, passionate about his job, makes little marvels on the spot without additives or preservatives, coated manually and without storing. Florian has selected for his ganache and praline recipes the Grand Chocolat Valrhona of which he is a partner, pure cocoa butter.

Two addresses for this very greedy Halloween. On the one hand, you have the pastry with a contemporary tea lounge, in pink and white tones, at 7 rue Notre-Dame, and on the other the chocolate shop itself, at 2 square of town hall. The speciality of the house? Big-Kisses, pralines chocolates, black or milk, lip-shaped. The shop also offers selected wines for their ability to marry chocolate. A very good address for chocolate drinkers.

The Morin family has been in the chocolate business since 1884. But the history of the family business has been built up over the generations through several revolutions. The creation of the family business in 1958, first by André Morin, then by his son Jean-François, to offer a product of impeccable quality. The best way to do this was not only to select the very best cocoa trees, but also to grow our own fruit trees. Today, Jean-François' son Franck continues this tradition of excellence.

Created in 1918, Au Fidèle Berger is a local institution, the ancestor of all the town's tea rooms. In a timeless, cosy style, gourmands gather with good company to enjoy a cup of tea or coffee, although the house specialty is hot chocolate accompanied by a homemade delicacy... also chocolate! We no longer extol the virtues of the famous "Savoyarde" bell and the Roseaux d'Annecy for comfort. In summer, enjoy a home-made ice cream on the terrace. The best of tradition.

After several decades in Prévenchères, in Lozère, Jean-Claude Briet settled in Ardèche. His catalog includes no less than 150 chocolates, each one more delicious than the next. Jean-Claude Briet is not only an alchemist of taste, but also a chocolate sculptor. His creations are works of art and all 100% pure cocoa butter. Under his big wooden spoon and his little gouges are born divine sweets. You are bound to find one to your taste. Apothecary, Ardéchoise, spices, fruits, overseas... The choice of flavors.

Founded in 1985, the House of Beussent has nothing to prove in terms of chocolate... Made in a traditional way, with the greatest respect for the raw material, its products have a characteristic taste appreciated by connoisseurs. The company's chocolatiers are among the few professionals in France to master the manufacturing process from A to Z: from the choice of cocoa beans to the conching, everything is home-made. Note that Beussent has its own plantation in Ecuador! Discover in store the works made by these craftsmen with this noble material.

A family history and passion that has lasted for more than a century for the greatest pleasure of all gourmands and chocolate lovers. The Jouvenal House is a home-made craft made from the best ingredients, noble raw materials that make the difference. Pralines, ganaches, original chocolates, unavoidable Easter subjects... The Jouvenal House mixes tradition and creativity to satisfy all desires. Other pleasures, the courses to make yourself macaroons, desserts, chocolates, for parents and children.

Since 1920, this chocolate factory makes the happiness of the gourmets. Here, you will find everything you need to satisfy your cravings for quality chocolate, with chocolate candies, top-of-the-range chocolate, but also many local specialties: Tuiles du Nord, boulets du Ch'ti, Délices de Gayant, or Gayantines de Douai. But there is not only sweet stuff, because you can also find salted products from the North like potjevleesch, terrines with maroilles or some beers. Clearly a place to treat yourself or buy a local souvenir.

The store windows are a feast for the eyes... and then for the taste buds! The shop knows how to show originality and creativity: horseshoes (or other objects on this theme dear to the city), an Eiffel Tower, Richelieu shoes or pumps... The range of chocolates is well thought-out and of the highest quality: fine chocolates, tablets, tiles, squares. You compose your box directly and we wrap it elegantly. Don't miss the chance to try our famous ice logs, sorbets and teas.

More than a chocolate factory, Maison Saunion is THE house of chocolate in Bordeaux, a house that has been established for four generations on Cours Georges-Clemenceau. Thierry Lalet, nicknamed "Le petit Saunion" (the little Saunion), took over the torch of the family business in 1994, always with excellence. Refined shop, cosy welcome. On the shelves, a magnificent selection of fruit pulps, calissons, disguised fruit, and an irresistible range of chocolates: Montmorency, truffles, Guinettes, Clemenceau (rum-candied cherry coated with milk chocolate) as well as the must-eat Gallien de Bordeaux, the oldest chocolate from Saunion with a nougatine shell, almond heart from Provence and hazelnuts from Lot-et-Garonne. Great refinement and the promise of exquisite gourmet moments. In the summer, lovers of sweet treats can enjoy ice-cream in cones or jars sold in a very retro trolley.

Criollo, whose workshop has been based in Lanta since 2022, has two stores in Toulouse: Victor Hugo and Place St-Etienne. Lovers of chocolate and pure cocoa will appreciate the finesse of the small bites concocted by Jean-Pierre Dujon-Lombard and his colleagues. And you'll never get bored, as the menu changes with each new encounter and collaboration. Saveur de Quiberon, Fruit de Raguse, Délice de Justine or Souvenir d'enfance...