Gilbert Pytel

"On a dacquoise with hazelnuts, there is a praline mousse with a heart of French meringue, all wrapped in milk chocolate studded with grilled almond nuggets. The kind of cake to die for!"

Ale Wilkinson

"My favourite, and clearly also Paris’ favourite as it was voted best macaron in Paris, was the chocolate one. Where some macarons are barely infused with whatever flavour they are attempting to be, this one was so flavoursome that I actually described it as a brownie in macaron form."

Courtney Traub

"One of Paris's best chocolate makers, Jean-Paul Hévin has attempted to take on the established macaron-makers in the city with his own selection of interesting and delicious flavors. French magazine Figaro named Hévin's macarons the best of 2012, underlining his success."

Elodie Rouge

"When the king of cocoa couture, Jean-Paul Hévin, Meilleur Ouvrier de France and trendy chocolatier on the rue Saint-Honoré concocts an éclair, it’s of course “the” chocolate éclair."

Maisie Wilhelm

"If you are a chocolate lover, then the hallowed name of chef Jean-Paul Hévin might make your knees weak. Simplicity is his chocolate éclair, perfect and plain, but plan accordingly—this elusive pastry is only available Thursday through Saturday."

Caroline Asch

"A dacquoise with almonds, an ultra light French meringue and a mousse of dark chocolate (67% of cocoa) simply sublime, little sweet, with the light and silky texture, irresistibly chocolate. Some chopped and salted pistachios punctuate the dark chocolate icing twisting the roundness of the mousse. A dessert that can not be described, it savored until the last crumb, the light crunch of dacquoise and meringue gently contrast this high-flying mousse."

Solli Kanani

"On this evening we were spoiled with different types of chocolate and their latest macaron, Pablino. Crunchy biscuit with almonds and dark chocolate filled with an extraordinary smooth ganache with pure coca from Peru with a touch of fruity and spicy notes… it was so divine I couldn’t hold myself after only one."

Kimberly Gill

"I must say what I love about the Jean-Paul Hévin macarons is that they are not so sweet and they have this crisp that I love about them. So far I'm loving the pistachio and raspberry a lot!"

Joycelyn Shu

"Chocolate macarons it would be then, and my favourite chocolate macarons are from Jean-Paul Hévin."

Laurent Moreau

"The king of chocolate, it's him. So when all this is combined into a small macaron, it's a, how to say... almost a sin."