The best chocolatiers Paris 6th 75006

Some like him, others love him, and as if his title of Meilleur Ouvrier de France received in 2000 was not enough, some go as far as describing him as "Rodin of chocolate". It must be said that his sculptures are bold and absolutely wonderful, he even recreated a cobblestone of May 68 to mark the 40th anniversary. He dares new mixtures - sometimes 14 products assembled in one creation - that delight the palate. He combines textures and aesthetics. Patrick Roger is also a master of taste who works  in his chocosphere! He imagines everything in his workshop in Sceaux where he transforms chocolate into wonderful sweets or into giant pieces of 80 kilograms.

Maison Larnicol is first of all a Breton institution created in South Finistere by Georges Larnicol. His first bakery was opened in the 80s. He invented the Torchette^®. This cake was so successful that it spread quickly across Brittany, then in the West before arriving in Paris. This Meilleur Ouvrier de France keeps inventing while maintaining tradition: kouign-Hamann, galettes with buckwheat, wheat and algae galettes or with buckwheat and chocolate, palets, cocouettes... Among the sweets, we love lollipops marshmallow or chocolate and fruit, meringues, the moumouttes, macaroons with fresh fruits without animal fat, not to mention chocolates which can be customized on request and become genuine creations. He also makes artistic chocolate pieces for all celebrations: weddings, baptisms, birthdays. The time range allows, even in the late evening, to go and get a little treat for oneself or to offer.

Trained, among others at Michel Chaudun's school, Jean-Charles Rochoux is based near Saint-Germain-des-Prés. His shop is a delight for the eye and the palate, with original moulded or sculpted subjects, of small and large sizes, according to his inspirations of the moment, but also events of the year. He also responds to the desires of his clients and creates sculptures on demand. On the menu, a whole range of chocolates (ganaches and pralines), bars (chocolates from Venezuela, Guatemala, Indonesia...), spreads, as well as a Hazelnut Carousel to create your own chocolate flowers, for example to decorate a cake. Online shop.

It takes a bold move to set up shop right next door to a colleague, but nevertheless a competitor as renowned as La Maison du Chocolat. But that's exactly what Patrick Roger dared to do with his boutique in Sèvres-Babylone. That said, this brilliant chocolatier has once again imagined an astonishing setting to magnify his chocolate offering. His talent as a sculptor is expressed here by long vertical iron rods - branches or roots - that run along the walls and are echoed at the feet of the central display case. A pleasure for the eyes and the palate!

For their first boutique, they chose the ^7th arrondissement. For the second, multi-starred chef Yannick Alléno and his pastry chef Aurélien Rivoire opted for the Sèvres-Babylone district. A bold choice, given that the area already boasts such illustrious names as La Maison du Chocolat and Patrick Roger. So how did they set themselves apart? By offering "gourmet, delicious, sugar-free chocolate". The two partners replace sugar with birch water. The result: chocolates that are good for you... and seriously delicious.