| 词条 | Jacques Genin |
| 释义 |
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 Le Meurice.[2] His chocolate factory has been described by the New York Times as "a holy site for connoisseurs,"[3] and in 2008, he opened a shop selling to the public in the Marais neighbourhood of Paris.[2][4] 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.[2] In 2010, he was named one of the top French chocolatiers by the Club des Croqueurs de Chocolat.[5] References1. ^Entretien avec le chocolatier Jacques Génin : « J’arrête la pâtisserie individuelle» 16 January 2013 2. ^1 2 {{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}} 3. ^{{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}} 4. ^{{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}} 5. ^{{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}} Further reading
6 : French restaurateurs|French chefs|21st-century French people|Chocolatiers|Living people|Year of birth missing (living people) |
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