I randomly stumbled upon this chocolate house in the northern part of the 3rd arrondissement while on my way to Place des Vosges. Jacques Genin creates some of the most exquisite and delicate chocolates and desserts in Paris. The store/salon is very elegant and modern with fresh flowers and a clean-cut ambiance. It's quiet and peaceful. The hidden location deters obnoxious tourists from over flocking this place.

The famous mille-feuille at Jacques Genin is custom made to order, along with other pastries. The layers of perfectly created crisp crumbles apart with every cut and bite. The subtle yet sweet vanilla that is between ultra-thin layers of the mille-feuille cannot compare to any pastry. The hot chocolate was fantastically exceptional. The purity of the chocolate along with its thickness, depth and silkiness allows one to enter a moment of serenity. I prefer a darker and a more thick taste. Others may find this to be too thick. One tip when drinking the hot chocolate; only pour small quantities at a time for it gets cold very quickly—so only pour the amount you want to sip on to enjoy the warmth. Once you've experienced Jacques Genin you'll never settle for anything less and it stays with you wherever you go. You'll always be craving it and wanting more. If you ever find yourself in Paris, it would be criminal to not pay a visit to Jacques Genin—especially if you don't even enjoy sweets because truly great dessert will convince even those who are anti-sweets how truly great Parisian desserts can be. You can only enjoy the pastries and hot chocolate at the salon de the, to-go is not allowed for the pastries should be savored on site. Jacques Genin works just up the spiral staircases.

The chocolates and caramels are another story. If you are a fan of La Maison du Chocolat, then you will love the chocolates here. Jacques Genin used to be the head pastry chef at La Maison du Chocolat, so you'll find some similarities in style. He reinvents the pralines by playing on different flavors. Although he offers a variety of flavors from basil to lemon, he is able to source real fresh ingredients and incorporate these flavors into his chocolates by not overwhelming the chocolate itself. The original "chocolat a l'ancienne", just melts in your mouth with subtle crunchiness. It's a lot creamier than the pralines at La Maison.

The caramels are also remarkable. They melt immediately and again plays on various flavors from fruits to nuts. They are so soft and fresh. He has done caramels like no other. The caramels with pistachios are fantastic.

In addition to his famous mille-feuille, they also have seasonal pastries that change regularly. I've heard the eclair and citron tart are impeccable. Be sure to try those as well.

I am personally a huge fan of this establishment. It's hard to say whether or not this is the best in Paris but it is pretty damn good and relatively exclusive in that there is only one location in the entire world (they have another store in Saint Germain that only sells chocolates, caramels and pates des fruits).

The chocolates are good for 15 days and are packaged in these beautifully slick thin silver tin boxes. The prices are more than reasonable in my opinion for this caliber of pastries and chocolates. The mille-feuille and a pot of hot chocolate are only 8.5 euros each. For a box of 9, 32 and 72, they are 11, 32 and 64 euros, respectively. Definitely not cheap, but these are gourmet and handmade.

They are open Tuesday to Sunday from 11am to 7pm and 8pm on Saturdays. They are closed on Mondays.

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