Jean-Paul Hévin

After more than 25 years of experience in chocolate d’auteur, the French chef Jean-Paul Hévin has gained fame and universal reputation. His work exudes an unmistakable style that passionately combines with French tradition, humor, and creativity. One of his biggest contributions is undoubtedly the democratization of high-end impulse products like original chocolate bars. But beyond his extensive range of chocolates and bonbons, this master chef also has an attractive line of cakes, macarons, and what he termed ice cream desserts (desserts glacés), for example vacherins and ice cream bonbons.

A renowned purist of chocolate, he continues to divulge the sensorial richness of a diverse product, in origin and varieties, in his boutiques in France and Asia. When he talks about chocolate he always has an analogy with the world of wine and the truth is that in his chocolatiers he has been very concerned about special furnishings, inspired by the “cave” of wines, designed to preserve the maximum organoleptic properties of chocolate.

Bio Highlights

1976 – At the Hôtel Nikko in Paris he meets Joël Robuchon once again

1980 – First prize, Charles Proust contest

1982 – First Prize Coupe de France de la Pâtisserie

1983 – First International Award of Chocolaterie

1986 – Meilleur Ouvrier de France, section Pâtisserie-Confiserie

1987 – Installs a chocolate factory on avenue de la motte picquet, Paris

1988 – Opened his first shop (“Le Petit Boulé”) on Avenue de la Motte-Picquet, Paris

2002 – Installs his two first chocolate bars and cavas in Japan, in Tokyo and Hiroshima

2008 – Disembark in Hong Kong

2011 – Openings in China and Taiwan

2012 – Publication of the book, Chocolat Chaud

2013 – 25th anniversary of the publication of the book, Best of Jean-Paul Hévin