Le Chocolat Alain Ducasse, Manufacture

Alain Ducasse and former executive pastry chef Nicolas Berger set up Paris's first contemporary bean-to-bar manufacture on rue de la Roquette in 2013, in a 320-square-metre atelier set back from the street through a cobbled courtyard. Cocoa beans arrive whole; roasting, conching, tempering, moulding all happen in-house. The boutique fronts the manufacture, and a glass wall lets you see the conches turning while you choose. Single-origin bars (Trinité, Madagascar, Vietnam), ganaches, pralinés, and seasonal entremets from the Ducasse pastry team. The chocolate Paris's serious chefs send each other when they want to talk technique.