{"id":33187,"date":"2020-07-01T12:18:50","date_gmt":"2020-07-01T10:18:50","guid":{"rendered":"https:\/\/lhonoremagazine.com\/2020\/07\/01\/jacques-genin-the-chocolate-passion\/"},"modified":"2022-11-25T14:45:33","modified_gmt":"2022-11-25T13:45:33","slug":"jacques-genin-the-chocolate-passion","status":"publish","type":"post","link":"https:\/\/lhonoremagazine.com\/en\/2020\/07\/01\/jacques-genin-the-chocolate-passion\/","title":{"rendered":"Jacques Genin, the chocolate passion"},"content":{"rendered":"\n

Installed in the Marais, this outstanding chocolatier elaborates his pastries to order, like a goldsmith. Meeting with a self-taught and singular enthusiast. <\/h3>\n\n

By Xavier Aubercy <\/h4>\n\n

I remember a few years ago\nmonth, having ordered a millefeuille for the following Saturday at 2pm.\nOne gentleman simply asked me: “What time will you\nbe eating it? “I replied, “around 10 p.m.”\nThe answer was not long in coming: “Then, Sir, I cannot\nmake you a millefeuille 8 hours in advance. “I had never been\nput in such a precise way that a cake is eaten in the moment\nand not during the day. So I went back to get it at the end of the day, and\nit was fabulous. Very different from the ones you see everywhere. And this\nexperience sums up the spirit, the values, the requirements and the uniqueness of the\nJacques Genin house, located on rue de Turenne, in the third district\nof Paris.<\/p>\n\n

\"\"<\/figure><\/div>\n\n

Jacques Genin started out as a\nchef of his own restaurant. It has kept this notion of freshness\nof the product. Then he worked as a pastry chef for the great tables\nstarred. Free, self-taught, he tells us his journey in his laboratory\nthat he first wanted to create “so that the birthdays of my daughter\nbe even more beautiful,” he says. He speaks while cutting a cake with\nchocolate while advising one of his apprentices, because every second is\ndedicated to the accuracy of the gesture, to the improvement of the preparation and to the\ntransmission of knowledge. He describes envy, the driving force of daily life, and the love of\nprofession and the emotions that accompany it.<\/p>\n\n

\"\"<\/figure><\/div>\n\n

Here reigns this dimension\nthat we had felt as customers at each of our\nmeetings. That of this collaborator who had spent a long time with us\ntell the complex and refined flavors of each chocolate, the tastes of the\nof the fruit jellies and the sweetness of the sublime caramels which\nare among the best in the capital. The idea, for this founder in\nchocolate, of a discreet luxury based on work and thought to live its dreams.\n<\/p>\n\n

\"\"<\/figure><\/div>\n\n

Rather than a chain of stores,\nthe house has a second store on the left bank for its gourmets,\nthey too can taste the creations. This summer, an area of the store\nof Marais will be dedicated to the manufacture and sale of minced ice cream\nin front of the customer. When one knows the precision of the tastes of the house, one\nawaits the sun with great impatience.<\/p>\n\n

\"\"<\/figure><\/div>\n\n

Everything can be guessed and understood\nwhen you meet the big blue eyes of this man who feels good when he\nis here, and one guesses a sensitivity, an affectivity, a tenderness which\nare the brand of the very best and make products that speak to us and that\ntouch us in a universal way in the image of these Chinese customers and\nJapanese who were waiting, one hour before the opening, in front of the store and\nwho had made this visit an unavoidable and cultural step of their\ntrip to Paris. “If there’s a star here, it’s each of my clients.\nTheir pleasure is my only reward,” he recalls,\nof the woman who, just after giving birth, gave him a blow in the face.\nto order a Paris-Brest. <\/p>\n\n

\"\"<\/figure><\/div>\n\n

Here, the cakes are on order\nand, on weekends, individual pastries are offered, at least until\nthe end of the summer.<\/p>\n\n

JACQQUES GENIN : 133 Rue De Turenne, 75 003 Paris \/ Phone : 01 53 71 72 21 \/ www.jacquesgenin.fr<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Installed in the Marais, this outstanding chocolatier elaborates his pastries to order, like a goldsmith. Meeting with a self-taught and singular enthusiast. By Xavier Aubercy I remember a few years…<\/p>\n","protected":false},"author":4,"featured_media":32065,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[1072,1073,794,958],"powerkit_post_featured":[],"jetpack_featured_media_url":"https:\/\/lhonoremagazine.com\/wp-content\/uploads\/2020\/07\/GENIN_0116.jpg","_links":{"self":[{"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/posts\/33187"}],"collection":[{"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/comments?post=33187"}],"version-history":[{"count":1,"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/posts\/33187\/revisions"}],"predecessor-version":[{"id":33188,"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/posts\/33187\/revisions\/33188"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/media\/32065"}],"wp:attachment":[{"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/media?parent=33187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/categories?post=33187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/tags?post=33187"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/lhonoremagazine.com\/en\/wp-json\/wp\/v2\/powerkit_post_featured?post=33187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}