Chef Biography
Jean-Paul Hévin was born in 1957 in Mayenne, France. His father was a farmer who liked to eat confectionery, and his mother taught Jean-Paul how to make his first recipes, so by age 13 he was baking simple pies. Jean-Paul wanted to become an electronic engineer, and even went to the Peltier Laboratory in Tokyo, Japan for a spell. But he missed the application date for engineering school, so he picked his second choice and decided to learn pastry first. He attended the technical school in Laval, Robert-Buron, and earned his certificate as a confectioner/chocolate maker in 1974 at age 17.
In 1975, he began working as an apprentice confectioner at the Intercontinental Hotel under Great Chef Joel Robuchon. The following year, he moved to the Nikko Hotel, starting as an apprentice confectioner, working his way up to pastry chef, until 1988.
In 1988, he opened his first shop, Le Petit Boulé in Paris, and in 1990 opened a second shop, Pâtisserie Jean-Paul Hévin, on Rue Vavin. He then opened a Tea House on Rue Saint Honoré in 1997. In the spring of 2000, the Great Chefs television team showed up in Paris to tape Chef Hevin at his pâtisserie for their Great Chefs of the World television series (episode 235).
Chef Jean-Paul Hévin expanded to Tokyo, Japan to open two chocolate-themed bars in 2002, and in 2008 he opened two more shops in Hong Kong. In 2016, he still maintains his headquarters in Paris and operates those shops as well.
Recipes
Safi Chocolate Mousse Cake
Print Safi Chocolate Mousse Cake By Great Chefs September 29, 2016 Safi Chocolate Mousse Cake Paris, France Although the recipe is for a large quantity, the large cake which results is sliced into 8 smaller cakes for service. The assembled cakes may be wrapped and frozen, then thawed and iced with ganache later. Chef Hevin […]
Handmade Chocolates
Serving: Makes about 60 chocolate candies Print Handmade Chocolates By Great Chefs October 10, 2015 Chestnut ganache laced with cognac is cut into individual bite-sized pieces and coated with fine dark chocolate. Tempering the chocolate makes it shiny and smooth. There are many websites with special equipment to hold the individual ganache pieces for dipping, […]