Jean-Paul Hévin, the 100 % chocolate interview of a Meilleur Ouvrier de France

How do you judge the new generation of chocolatiers and pastry chefs?

Like Claire Damon, they are very motivated with their qualities and their faults, but they all work on the lightness of products and are very precise as far as the choice of their ingredients.

What do you think of mono product gourmet boutiques?

It's not my culture! Our trade must offer an assortment of cakes, even though I consider the approach made by Eclair de Génie is interesting.

Do you eat chocolate 7/7?

Inevitably! I taste all the raw materials that arrive, and everything made during the day before it leaves my boutiques.

What do you think about vegan chocolat ?

It's not really me, I am a merchant and I must please my clients.

What about organic chocolate?

I defend this sector because it's the future of man, even though I am not a compulsive consumer.

For your gourmet shopping, Jean-Paul Hévin invented these Fish and Hen bags, to be enjoyed without moderation. © DR

Before departing on a trip, discover the new « Envol » fly-away macaroon, and don't forget your suitcase… © DR

Could you please describe the spirit of your Voyage-Voyage collection?

For this Fall, the theme is the song of Desireless, it reminds me that my job enables me to travel.

What are your favorite provenances?

I like all the different types of cocoa with character such as those from Brazil, Peru and Madagascar.

What do you think of the black chocolate supremacy?

My « best of » is the 75 % bar, but if I could, I would eat pure cocoa…

In this chocolate cellar, the best vintages from the best provenances are on the menu. © DR

What are your chocolate moments?

In the morning, a black chocolate, not too strong, during the afternoon a ganache, and in the evening, a more full-bodied chocolate to revitalize the palate, along with a glass of  Côtes-du-Rhône.

Is the price of chocolate not too high?

Not at all! When you see all the work and the time spent to sell a chocolate bar at €3.90, you cannot say it's expensive.

Could you describe your Christmas selection?

I am preparing 4 Yuletide logs. 1 with very intense savors, called Petit Train, 1 with no gluten, 1 chocolate mousse, and the last one is an assembly of cocoa from Venezuela.

Which chocolate do you not like?

The ones that are too fatty, too sweet and not organic.

What does your new Parisian flagship look like?

I quite simply transformed this boutique on rue Saint-Honoré into a chocolate cellar.

What does the Jean-Paul Hévin brand represent in the world?

I have 4 points of sale in Hong Kong, 4 in Taiwan, and I opened my 12th boutique in Kyoto, Japan.

Careful, if you enter a Jean-Paul Hévin boutique, you risk succombing to temptation…© DR