Delicacies in Saint-Germain

Richard's Counters are the reflection of a history and a passion that has never wavered. Dedicated to the world of coffee, tea, chocolate and herbal teas, Richard's Counters also offer the "essentials" for their preparation and enjoyment.

The company has remained a family business. Pierre Richard and his children perpetuate their experience and share their passion for coffee every day. Their company takes care of people and the Earth with responsible commitments. Behind each coffee, there is the know-how and involvement of a community that grows, roasts, distributes and prepares it.

For Patrick Roger, everything starts with chocolate. When the art of mastering it becomes an art in itself. This master of chocolate sculpture will take you into a world apart. A world where art allows an ordinary person an extraordinary life.

His refined creations are displayed in 3 boutiques in the 6th arrondissement: Place Saint-Sulpice, 108 Boulevard Saint-Germain, and 91 rue de Rennes. Their mint green and brown design contains unique chocolate sculptures.

Beware, entering the world of La Maison Georges Larnicol can arouse a lot of emotion... Rediscovering the forgotten flavours of childhood, sweet memories of the seaside, or marvelling at the creations made by skilful chocolatiers.

Whether you prefer white, milk or dark chocolate, you will find the chocolate you like. All our chocolates are 100% pure cocoa butter. Our chocolatiers offer you a whole range of praline and cocoa-flavoured sweets, rochers, pebbles, etc.

Chocolate bars filled with crunchy praline and caramel mousse, truffles, snack bars that can be slipped into milk bread, puffed cereal rocher and crêpe dentelle shavings...

The smell of Alain Ducasse's handcrafted chocolate perfumes the street. The chef gives pride of place to cocoa and it is a pleasure to watch the production process.

Winner of the World Chocolate Cup in 1994 and Meilleur Ouvrier de France (MOF) in 2000, Patrick Roger is probably the best known and most respected chocolatier in France.

An atypical character, he is also a true sculptor, a sort of contemporary Rodin of ganache. He uses chocolate as a raw material, selecting the best raw materials in order to achieve a result of unspeakable finesse and delicacy.

Constantly revisited to keep up with the times, dive into the world of Pierre Marcolini. Its recipes - ganaches, pralines, confectionery... - are elaborated in the heart and assembled by hand according to the greatest tradition.

All its beans come from 8 unique producers in the world. These producers have committed themselves, alongside Pierre Marcolini, to respecting 3 fundamental ethical criteria to preserve the planet and its people.

Pierre Hermé is a world-renowned French pastry chef, heir to four generations of Alsatian pastry chefs. He captures everything you love about yoghurt and translates it into a collection of original macaroons.

Simplicity, modernity and elegance; shops designed as real jewel cases for a sensory journey, where desserts, boxes of macaroons, cakes, ice creams and assortments of chocolate sweets are at the heart of the temptations.

Jean-Paul Hévin is a chocolate maker and pastry chef who discovered his passion through his family in Mayenne. After learning the ropes with Joël Robuchon, he left to work in Japan at the Peltier company.

Very quickly, he received a string of awards and prizes and was awarded the title of Meilleur Ouvrier de France in 1986. In 1988, he opened his first shop. Since then, his company has become international and his talent continues to be celebrated.

Jeff de Bruges, the Belgian chocolate and cocoa maker, welcomes you in a gourmet setting and offers you various French-made creations and regional confectionery. A thousand and one gift ideas, constantly renewed.

Crunchy pralines, intense ganaches, biscuit chocolates, marshmallow bears, chocolate bars to be personalised... the creativity of its master chocolate makers is limitless. Its team will guide you in the choice of a gift box or the creation of a customised box of chocolates.

Elegance, balance, emotion and efficiency are the key words that underpin Chef Michalak's patisserie. A true virtuoso, he pays homage to the great French pastry by reinventing it, by taking it out of its context.

The promise is to offer the highest quality with the best raw materials from the best suppliers. High standards are at the heart of each of its signature pastries and rock'n'roll desserts. A purely French know-how.

Jadis et Gourmande stands out for the originality and variety of its products. Shapes of all kinds, letter combinations, sugared almonds, dried fruit pucks, chocolates with original flavours, spreads... There are countless variations on chocolate.

For each holiday or season of the year, this chocolate maker offers a new collection with shapes and flavours linked to the symbols of the moment. Extremely concerned about the quality of his covers and his various raw materials, he demands top-of-the-range chocolates.

Henri Le Roux, a prestigious master chocolate maker and caramel maker, was ranked Best Chocolate Maker in France in 2003 by the Guide des croqueurs de chocolat. In 1977, he invented salted butter caramel (registered trademark C.B.S) which made him famous throughout the world.

For this top-of-the-range brand, the finest cocoa and couverture chocolates are selected in order to find the right balance and harmony. Enjoy its chocolate bonbons with marzipan with a glass of Champagne Delamotte brut.

Rochoux chocolates are handmade and express a perfect alchemy between know-how and the nobility of the material. Whether they are pure origins, Criollo, Forstero or Trinitario, mixtures of crus, ganaches or pralines, they sublimate the palate.

These creations evolve in total respect of the seasons, the products and the producers that he carefully chooses, favouring the French terroirs. This chocolate artist specialises in sculpting figures, busts and animals in chocolate.

When you open an old treatise on pastry, you are struck by the importance of savoury pastries. A field left undeveloped today which deserves to be studied more closely...

In addition to breads made with organically grown flour, pies and seasonal desserts, Maison Mulot's display cabinets are filled with salads, dishes, pies, pies and ham and Gruyère puff pastries, all of which have quickly made its reputation.

Although of Belgian origin, it was in the Congo that Marie-Anne and Jan-Guy Roelandts began their career in the world of chocolate. And it was in the small Provençal village of Puyricard, in the middle of the lavender fields, that they set up their first production workshop.

La Chocolaterie retains its artisanal spirit thanks to its unique know-how. It moves away from Belgian recipes to develop its own chocolates, less fatty and less sweet. They become a luxury gift that diplomats like to offer to their foreign guests.

After developing a fine range of classic pastries and a few noteworthy creations, Arnaud Larher has also set about creating his chocolate by selecting the rarest and most subtle vintages.

He was one of twelve artisan chocolatiers to receive the 2013 Chocolatiers' Award from the Croqueurs de Chocolat club. He also offers a beautiful range of homemade spreads, travel cakes, various macaroons, as well as various confectionery.

Carton is a bakery filled with delicious croissants, classic and special breads, pastries, pies, cakes, confectionery, pastries and other products. meringues... LOne of its musts is the raspberry soufflé.

Considered one of the best pastry shops in Paris, Damien Lefoulon's establishment has the particularity of making everything on the spot. Many people come here, but the service remains smiling at all hours.

The first food-store concept in the world, the Emporio Armani Caffè was born in 1998 from a simple ambition of the creator of the eponymous brand: to offer his customers "the best spaghetti al pomodoro in Paris".

Indoors or on the terrace, the chic and light menu invites you to rediscover the essentials of Italian cuisine: carpaccio piemontese, vitello tonnato, spaghetti pomodoro, carbonara, scaloppina milanese, osso buco...

A la Mère de Famille is a historic chocolatier and confectioner - with the oldest chocolate factory in Paris - who favours and develops direct sourcing of cocoa beans and dried fruit.

All stages of chocolate and praline production are carried out by the Dolfi family in their factory in Chambray-lès-Tours, to guarantee the variety of tastes and aromas typical of artisanal chocolate.