Jean Paul Hevin started out life as a pastry chef at the age of 24 at the luxury Hotel Intercontinental, before moving on to the Hotel Nikko where he settled down for seven years. This is where he pursued his craft along with Joel Robuchon before taking control of "Peltier" in Tokyo for 18 months. Established years before in Japan this was a fantastic opportunity for him to gain contacts in Japan, which became his home. The Master in luxury pastry making has an excellent palate which serves him well when it comes to choosing the very best ingredients, luxury cigars, and the most superb wine and more importantly the ingredients for his chocolate.

In 1986 Jean Paul Hevin took the title of "Meilleur Ouvrier de France", meaning France’s top craftsman. Jean Paul continually invests a great deal of effort in what has become known as his "flagship ingredient" chocolate. His chocolate is considered a luxury and is proudly displayed in Parisian stores the same as any other "jewel".

Jean Paul Hevin opened the first of his shops "Le Petit Boule" in Paris in 1988, followed by two more, one in 1990 and in 1997. The latter was dedicated solely to luxury chocolate in many forms and came complete with a tea-room. Today the products of Jean Paul Hevin are exported to Japan and chocolate is found in locations specializing in only the very best. The label of Jean Paul Hevin shows taste, luxury and sophistication. Inside the stores there is dark yet warm

Editorial | Image Courtesy Of Jean-Paul Hevin