A master chocolate-maker and traiteur, Constant scours the globe for new ideas. His ganaches are subtly flavoured with verbena, jasmine or cardamom.

José Da Rosa sourced ingredients for top restaurants before filling his own shop with Spanish hams, Olivier Roellinger spices and Luberon truffles.

The Leblanc family started making walnut oil before branching out to press pure oils from hazelnuts, almonds, pine nuts, grilled peanuts and olives.

Hévin specialises in the beguiling combination of chocolate with potent cheese fillings, which loyal customers serve with wine as an aperitif.

Roger is shaking up the art of chocolate-making. Whereas other chocolatiers aim for gloss, Roger may create a brushed effect on hens so realistic you almost expect them to lay...

Pastry superstar Hermé attracts connoisseurs from St-Germain and afar with his seasonal collections.