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Patrick Roger Chocolatier

Patrick Roger Chocolatier

The world of Patrick Roger is a world of surprise and passion. The chocolate artist loves the sculpting and making fine chocolates. A stop at one of his shops to enjoy the fruits of his labor is a must if you are in Paris.

Our Interview with Patrick

What motivated you to open a chocolate business?
I wanted to be my own chef and have no constraints.

Did you have any formal training in chocolate making?
I have worked since I was 16 years old with a lot of passionate chefs (pastrycooks and chocolate makers) in France, Switzerland, Monaco and Spain before starting my company in 1997.

Where do you get your inspiration for the different flavors and textures you include in your chocolates?
Motorcycling is my other interest. I discovered motorbike competitions when I was young and have taken on many challenges on the circuits. It’s the source of my motivation and that little spark between emotion and perfection.

Also, I travel a lot around the world: Ecuador, Brazil, Japan... All these countries help me to find the best products, harmony. I found all my creativity and inspiration in my travels and in my countryside, situated in a little village the Poislay. This village is my origin, my roots, my work. A never-ending voyage to the sources of nature.

If you had to describe your product line in a couple of sentences, what would that be?
My products are fruity and woody, floral and tangy. 25 exceptional origins, from 60 to 100% cocoa... Ecuador, Indonesia, Madagascar, Brazil, Ghana and many more... You can taste: the praliné, jams, bars.

What is your personal favorite out of all the products you make and why?
All! Particularly my praliné! A pure product!

2-4, place St Sulpice
75006 Paris

3 place de la Madeleine
75008 Paris

Saint Germain
108 boulevard Saint-Germain
75006 Paris

Victor Hugo
45 avenue Victor Hugo
75016 Paris

199 rue du Faubourg Saint Honoré
75008 Paris

91 rue de Rennes
75006 Paris

2 rue de Paris
78100 St Germain en Laye

47 rue Houdan
92330 Sceaux

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Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat

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