View source for Jacques Genin

{{short description|French chef, cookery book writer, and chocolatier}}
'''Jacques Génin''' is a French chef, [[cookbook|cookery book]] writer, and well-known chocolate and caramel maker in Paris.<ref>[http://www.atabula.com/entretien-avec-jacques-genin-jarrete-la-patisserie-individuelle/  Entretien avec le chocolatier Jacques Génin : « J’arrête la pâtisserie individuelle»] {{Webarchive|url=https://web.archive.org/web/20130406033511/http://www.atabula.com/entretien-avec-jacques-genin-jarrete-la-patisserie-individuelle/ |date=2013-04-06 }} 16 January 2013</ref>

He supplies [[chocolates]], [[caramels]] and [[petits fours]] to more than 200 top French hotels and restaurants, including the [[Hôtel de Crillon]], the [[Plaza Athénée]] and [[Hôtel Meurice|Le Meurice]].<ref name="Morrison">{{cite news|last=Morrison|first=Lennox|title=The Chocolate Rebel: Although Jacques Genin Considers Himself a Foundry Man, His Wares Enliven Palates|url=https://www.wsj.com/articles/SB126109555019996343|accessdate=4 September 2011|newspaper=Wall Street Journal|date=18 December 2009}}</ref> His chocolate factory has been described by the New York Times as "a holy site for connoisseurs,"<ref>{{cite news|last=Rosenblum|first=Mort|title=Chocolate Fake|url=https://www.nytimes.com/2007/06/25/opinion/25rosenblum.html?pagewanted=print|accessdate=4 September 2011|newspaper=New York Times|date=25 June 2007}}</ref>  and in 2008, he opened a shop selling to the public in the [[Le Marais|Marais]] neighbourhood of Paris.<ref name="Morrison"/><ref>{{cite news|last=Strand|first=Oliver|title=Store Review: La Chocolaterie de Jacques Genin, in Paris|url=http://travel.nytimes.com/2011/02/20/travel/20foraging-genin.html|accessdate=4 September 2011|newspaper=New York Times|date=18 February 2011}}</ref>

Genin is not a qualified maître chocolatier under the French system, but is self-taught, and has described himself as a rebel.{{citation needed|date=December 2017}} He began his career in food in a slaughterhouse, opened his first restaurant when he was 28, and at age 33 worked as head pâtissier at the global chocolate company [[La Maison du Chocolat]].<ref name="Morrison"/> In 2010, he was named one of the top French chocolatiers by the [[Club des Croqueurs de Chocolat]].<ref>{{cite web|title=Jacques Genin|url=http://www.chocoparis.com/jacques-genin/|publisher=ChocoParis: A Chocolate and Pastry-Lover's Guide|accessdate=4 September 2011|archive-date=12 January 2012|archive-url=https://web.archive.org/web/20120112063013/http://www.chocoparis.com/jacques-genin/|url-status=dead}}</ref>

==References==
{{Reflist}}

==Further reading==
*[http://www.foodandwine.com/activities/shop/la-chocolaterie-de-jacques-genin la chocolaterie de jacques genin] {{Webarchive|url=https://web.archive.org/web/20200531090149/https://www.foodandwine.com/restaurants |date=2020-05-31 }}, [[Food & Wine]] magazine review, June 2010
*[http://www.foodtourist.com/ftguide/Content/I6929.htm Jacques Genin], Foodtourist.com review

{{DEFAULTSORT:Genin, Jacques}}
[[Category:French restaurateurs]]
[[Category:French chefs]]
[[Category:French male chefs]]
[[Category:21st-century French people]]
[[Category:Chocolatiers]]
[[Category:Living people]]
[[Category:Year of birth missing (living people)]]