法式精緻美學奠基於對細節的一絲不苟，1986 年，法國手工藝最高榮譽 MOF甜點類，頒予巧克力主廚 Jean-Paul Hévin 和國旗同色的紅、白、藍圍領，能夠遇見一位來自 MOF 主廚的「作品」長途漫漫，卻也藉此見證他經年累月的技術、源源不絕的創意，令產地質樸的可可豆，透過他的雙手精煉出一顆顆閃耀的「黑珍珠」。
Jean-Paul Hévin Chocolatier came to Taiwan and set up counters in Taipei 101 and Regent Taipei. Six years later, a concept store – bar à chcoolat & cave à chocolat finally opened in Breeze Nan Shan. For this, Mr. Jean-Paul Hévin personally drew the sketches for the store, introducing the French mosaic gold tile inlays for the walls and furniture which harmoniously blended into the wooden decoration. After standing in the golden hall of fame, the initial intention of pursuing the top-quality chocolate remains unchanged. This can be seen from a photo of the cocoa tree taken by Mr. Jean-Paul Hévin in the concept store.
Jean-Paul Hévin 來台設櫃於台北 101 百貨和晶華酒店，時隔六年終於選址微風南山開設概念店-巧克力吧與巧克力酒窖 bar à chcoolat & cave à chocolat。為此Mr. Jean-Paul Hévin 親自繪製店內草圖，引進法國馬賽克金磚鑲嵌於牆面和家具，和諧融入木質調裝潢，在站上金燦殿堂之後，追求頂級巧克力的初衷仍然恆久不變，從概念店內一張來自Mr. Jean Paul Hévin拍下的可可樹照便可窺之。
Mr. Jean-Paul Hévin至今仍持續尋找頂級可可豆，深入產地親自挑選、鑑定味道，他深知是大自然的日夜滋養賦予可可豆良好風味，創作巧克力藝術得從友善環境出發，也因而更珍惜手中頂級可可豆，捨棄人工奶油，以可可油和些許糖分調配純然美味，也從水果、薑、焦糖到利口酒等食材一次次譜出和諧的旋律。每周從法國空運來店內的巧克力，以攝氏 16 至 19 度的恆溫、55% 至 70% 的濕度，將巧克力如同紅酒窖般封存風味。坐進貼心擺設的四人座位區，金邊陶瓷杯裡，現煮可可的馥郁香氣正隨著熱氣蒸騰鼻尖，品牌總監 Louis Yang 說 Mr. Jean-Paul Hévin 曾長期待在日本深知東方人味蕾，為此店內調配專屬臺灣人適口甜度，未來也會配合季節推出覆盆子、栗子甚至白蘭地等新式熱可可，實現吧台予人閒適、浪漫和優雅的氛圍。
一直以來，禮物是份他人在內心的重量。微風南山概念店獨有的絕美金燦禮盒組延續 Jean-Paul Hévin 頂級工藝理念，手工的咖啡色盒身觸感溫厚，金箔線點綴邊框，將各色頂級可可夾心巧克力封存禮盒，如同開啟珠寶盒般，巧克力色澤閃耀，絲滑口感一點點浸潤至法式頂級時尚的想像。
Jean-Paul Hévin Chocolatier came to Taiwan and set up counters in Taipei 101 and Regent Taipei. Six years later, a concept store – bar à chcoolat & cave à chocolat finally opened in Breeze Nan Shan. For this, Mr. Jean-Paul Hévin personally drew the sketches for the store, introducing the French mosaic gold tile inlays for the walls and furniture which harmoniously blended into the wooden decoration. After standing in the golden hall of fame, the initial intention of pursuing the top-quality chocolate remains unchanged. This can be seen from a photo of the cocoa tree taken by Mr. Jean-Paul Hévin in the concept store.
Mr. Jean-Paul Hévin continues his pursuit for top-quality cocoa beans, he personally selects and appraises the taste by going deep into the place of origin. He is well aware that the nurture from nature day and night gives cocoa beans its good flavor. The creation of chocolate art must start from an environment-friendly premise; therefore, he cherishes the top-quality cocoa he is able to obtain. Instead of artificial cream, the chocolates use cocoa butter and a little sugar to bring out the pure deliciousness, and when combined with fruits, ginger, caramel, and liqueur, it also creates a harmonious melody.
Every week, the chocolates arrive in the store by air from France under a constant temperature of 16 to 19°C and humidity of 55% to 70%, which seals the flavor like a wine cellar. Sitting in the thoughtfully decorated seating area for four people, inside the gold-rimmed ceramic cup, the rich aroma of freshly prepared hot chocolate lingers around the tip of the nose from the steam. Brand Director Louis Yang says that Mr. Jean-Paul Hévin was in Japan for a period of time and knows the taste buds of Asian people well, so the store has exclusively formulated the drink to the sweetness Taiwanese would enjoy. In the future, new hot chocolate flavors such as raspberry, chestnut, and even brandy will be introduced in accordance with the season, realizing the relaxing, romantic, and elegant atmosphere of a bar.
Gifts always represent the weight of others in one’s heart. Breeze Nan Shan concept store’s exclusive “Coffret Prestige Collection” continues top craftsmanship concept of Mr. Jean-Paul Hévin. The handmade brown gift box has a warm touch and gold foil lines embellish the border; it seals the top-quality cocoa-filled chocolate in one single box. Just like opening a jewelry box, the color of the chocolates shine like a gemstone. The silky taste seeps through and infiltrates the imagination what French luxury and art de vivre.