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.
- 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.
Being a perfectionist is part of my DNA, it’s who I am, I can’t help it. I am never satisfied with what I do
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