Having mentioned about Pierre Herme, who is renowned for French pastries in the earlier posts, it is time now to talk about another world class chef who specializes in all things chocolate. Jean-Paul Hevin started out as a pastry chef since he was 24 years old and worked alongside Joel Robuchon for seven years.
Jean-Paul Hevin was awarded the title of Meileur Ouvrier de France (France's top craftsman ) in 1986, having blessed with the capability of a fine palate to choose the best ingredient. He is very enthusiastic about chocolate and can craft it into a delicate, exceptional product that is displayed in his stores in France.
If you enter any of his shops in Tokyo, you will be greeted by a dark interior that reflects a sense of modernity and perfection, combined with elegance and comfort. Certainly, the feature of the shop is the individual hand made chocolates. However, not only does he sell chocolates and macarons, he also has a series of individual entremets that all deal with chocolate.
Jean-Paul Hevin was awarded the title of Meileur Ouvrier de France (France's top craftsman ) in 1986, having blessed with the capability of a fine palate to choose the best ingredient. He is very enthusiastic about chocolate and can craft it into a delicate, exceptional product that is displayed in his stores in France.
The B Class Macarons
Not that the macarons are inferior but the so called B Macaron Series consist of 2-colored macaron shells with 2 flavours mixed together in each of the 6 available.
If you enter any of his shops in Tokyo, you will be greeted by a dark interior that reflects a sense of modernity and perfection, combined with elegance and comfort. Certainly, the feature of the shop is the individual hand made chocolates. However, not only does he sell chocolates and macarons, he also has a series of individual entremets that all deal with chocolate.
Macaron Caramel'in
Caramel & Almond Nougatine
Noveau(new product) : Tonka
Chocolate Mousse, Praline, Tonka Beans
Longchamp Chocolat Lait [Seasonal]
the cross section of Longchamp Chocolat Lait
hazelnut biscuit dacquoise with praline buttercream mousse and a plain meringue centre
Macaron chocolat a l ancienne [seasonal]
the cross section of Macaron chocolat a l ancienne [seasonal]
bitter ganache sandwiched between 2 almond macaroons that are packed with almonds.
Last but not least, my favourite so far
Feuilletine praline
A crunchy praline puff pastry with chocolate mousse.
Jean-Paul Hevin
(Tokyo Outlets) Isetan Shinjuku, Omotesando Hills, Tokyo Midtown and Ginza Mitsukoshi
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