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Cuckoo for Cocoa

Three revered French chocolatiers open high-end sweet shops in Paris.

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Philippe Pascoet

Photo By Dominique Maitre

Jacques Genin

Photo By Dominique Maitre

FRANCOIS PRALUS
35 Rue Rambuteau; +33-1-48-04-05-05

HERITAGE: Pralus, the son of chocolate master Auguste Pralus, who opened his own store near Lyon in 1948, already owns five chocolate shops in France’s Roanne region.

STORE DECOR: Bars of chocolate wrapped in colorful paper are piled around the shop, lending a joyful look to the space.

SAMPLING: In his creations, Pralus primarily uses cacao beans he grows himself on Nosy Be in Madagascar. But one of his specialties is passed down from his father: a brioche made with praline called the Praluline.

COST
: 65 euros, or $90, a kilo for a selection of chocolates.



PHILIPPE PASCOET
52 Rue Saint-Placide; +33-1-45-48-12-87

HERITAGE: Originally from Brittany, Pascoët settled in Switzerland six years ago to become Geneva’s most sought-after chocolatier.

STORE DECOR: Minimalist furnishings are complemented by the overwhelming waft of Pascoët’s 33 flavors of chocolates.

SAMPLING: Pascoët, who only works with Swiss products, is known for infusing his chocolate with herbs, such as thyme and tobacco.

COST: 90 euros, or $125, a kilo for a selection of chocolates.



JACQUES GENIN
133 Rue de Turenne; +33-1-45-77-29-01

HERITAGE: Genin has been the man behind the scene, making chocolates for Paris’ prestigious hotels like the George V and the Plaza Athénée.

STORE DECOR: Architect Guillaume Leclercq helped Genin with his 2,000-square-foot store inside a 17th century building.

SAMPLING: Fresh pastries including éclair au caramel and chocolate mille-feuille are baked daily and sold in the tea salon area.

COST: 120 euros, or $167, a kilo for a selection of chocolates.
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