Chocolatier, alchemist, sculptor. Today, there is a whole new definition for someone transforming the potential of an edible material into a multi-disciplinary expression.

Paris-based artist and master chocolatier Patrick Roger is essentially an artist using chocolate as his medium to not only create what is found edible in his boutique stores, but what is also found collectible in a gallery or art auction listing house. Himself an eccentric and youthful character, he exudes an unstoppable energy and one that can be likened to his own approach to an undefinable work that he expresses is, “A never-ending voyage to the sources of nature.” From 16 years of age, he worked alongside Europe’s finest pastry chefs and chocolatiers before starting his own business in 1996, and in 2000, was named Best French Chocolatier (Meilleur Ouvrier de France).

How does one create an equally intriguing interior and retail experience to match the product? In a darkened and immersive interior, the focus is on the brightly-coloured products in his Saint Germain des Pres boutique, acting like both a store and gallery presenting both his products and works as art pieces in themselves. It brings a whole new appreciation to the craft from the humble cocoa bean.

Roger’s hand-carved and hand-sculpted works in his signature material (chocolate) extends to being further cast into bronze or aluminium works. Exhibiting globally, Roger also makes sense to present his works in his boutique. Past exhibitions include Primates (2016) in his own Parisian boutiques, to Christie’s France in Paris (2017), and 21_21 Design Sight in Tokyo (2018).

With now 9 other boutiques found in Paris, and one in Brussels, find his classic Rochers Praline with roasted almonds, to truffles or candied chestnuts. Key favourites include Earl Grey tea praline, or his iconic Hemispheres in Amazone (lime caramel), Rafale (vinegar and raisin caramel) and Sauvage (yuzu, verbena and lemongrass ganache).

Patrick Roger
108, boulevard Saint-Germain,
75006 Paris