Le Lautrec chocolates, ©Le Lautrec (l.) – “The crown of the season” cheeses Laurent dubois, ©Fromagerie Laurent dubois (r.)

The Best Workers in France, or " MOF », are 100 years old. Founded in 1924, this professional competition, organized under the aegis of the Ministry of Labor, rewards the best professionals in different categories: catering, hospitality, pastry, chocolate, bakery, ice cream, cheese, etc.

Very popular, the competition is not limited to the food professions but extends to those of fashion, clothing, jewelry and many others.

To stick only to the food sector, several prestigious “MOFs” have set their sights on the Marais and Ile Saint-Louis, environments perfectly suited to their talents.

Here is the composition of this brotherhood of champions.

The Caron store

Anne Caron, ©The Caron boutique

After her title of “Best Roaster” in 2017, Anne-Caron became Meilleur Ouvrier de France in 2023. This victory ranks it among the best roasters in the world.

Beyond her talent for her blends, the business manager is known for her ethical practice: selection of excellent coffees, without residue, without pesticides and whose producers are fairly remunerated.

©The Caron boutique

The Caron store
32 rue Notre-Dame-de-Nazareth, 75003
From Tuesday to Friday from 8:30 a.m. to 13 p.m. and from 14:30 p.m. to 17:30 p.m. 
Saturday from 9:00 a.m. to 18h 
Tel: 01 40 09 23 17 

Laurent Dubois Cheese Shop

Laurent Dubois, ©Fromagerie Laurent Dubois

Laurent Dubois obtained the title Meilleur Ouvrier de France as cheesemaker-affineur in 2000 thanks to his “pyramid of flavors” composed of 120 cheeses.

This elite artisan refines a large part of his exceptional cheeses in Paris.

©Fromagerie Laurent Dubois

Laurent Dubois Cheese Shop 
97-99 Rue Saint-Antoine, 75004 Paris
From Monday to Friday from 10AM to 20PM
Saturday from 9 a.m. to 20 p.m.
Sunday 10 a.m. to 18:30 p.m. 
Tel: 01 48 87 17 10

The Ice Cream Paris

David Wesmael, ©La Glacerie Paris

Originally from the North of France, David Wesmael develops a mastery of flavors and pastry and ice-making techniques. World Pastry Champion in 2006, the founder of Glacerie Paris became Meilleur Ouvrier de France Glacier in 2004.

©La Glacerie Paris

The Ice Cream Paris
13 rue du Temple, 75004 Paris
Monday to Friday and Sunday from 13 p.m. to 19:30 p.m.
Saturday from 13 a.m. to 20 p.m. 
Tel: 01 55 43 91 96

Ice cream in Paris
Emmanuel Ryon, ©Julie Limont

At the head of this excellent ice cream parlor, two elite artisans: Emmanuel Ryon et Olivier Menard. The first is Meilleur Ouvrier de France Glacier and World Pastry Champion and his accomplice, also a pastry chef, worked for the most beautiful houses internationally, before creating Une Glace à Paris.

Glazed Vacherin, ©Une Glace in Paris

The Ice Cream Paris
15 Rue Sainte-Croix de la Bretonnerie, 75004 Paris
Wednesday to Sunday from 13 p.m. to 19 p.m.
Closed on monday and tuesday
Tel: +01 49 96 98 33

Patrick Roger

©Patrick Roger chocolate

From 1994, Patrick Roger wins the Chocolate World Cup. In 2000 he was honored with the title of Meilleur Ouvrier de France Chocolatier. His work is based on sculpture, often monumental, a discipline that he practices with chocolate for his gourmet creations.

©Patrick Roger

Patrick Roger
43 Street Archives, 75003 Paris
Tuesday to Friday and Sunday from 11 a.m. to 13:45 p.m. and 14:30 p.m. to 19 p.m.
Saturday from 11 a.m. to 19 p.m.
Closed on Mondays
Tel: 09 61 68 39 30 

The House of chocolate

Nicolas Cloiseau, ©La Maison du Chocolat

The demanding Nicolas Cloiseau, “creative chef” at the Maison du chocolat, became a winner in 2007 in the Meilleur Ouvrier de France Chocolatier category. He has been putting his talent at the service of the Maison du chocolat since 2011.

©The House of Chocolate

The Brittany Chocolate House
14 Rue de Bretagne, 75003 Paris
Monday to Saturday 10 am to 19 pm
Close on Sunday
Tel: 06 38 52 29 80 

Yann Brys, ©Pâtisserie Tourbillon

Best worker in France in 2011, the pastry chef Yann Brys accomplished by frequenting houses like Fauchon, Dalloyau and the Ministry of Defense, where he worked as pastry chef.

A member of the French Culinary Academy, he is also a member of the “Club des sweets” created by Christophe Adam and Christophe Michalak.

©Tourbillon Pastry

Pastry Tourbillon Saint Louis
90 Rue Saint-Louis en l'Île, 75004 Paris
Tuesday from 14 p.m. to 19:30 p.m.
Wednesday to Sunday from 10 a.m. to 19:30 p.m.
Closed on Mondays
Tel: +01 46 33 56 13

Jean-Paul Hevin

Jean-Paul Hévin, ©Jean-Paul Hévin Chocolatier

Both a pastry chef and a chocolatier Jean-Paul Hevin grew up in the countryside among fruit trees. Coming to the pastry shop by chance, he quickly grasped the joy it could bring.

He became Meilleur Ouvrier de France Chocolatier and pastry chef in 1986. And was elected best chocolatier in the world 2023-2024.

©Jean-Paul Hévin

Jean-Paul Hévin Paris Marais Store
41 Rue de Bretagne, 75003 Paris
Tuesday to Saturday from 10 p.m. to 19 p.m.
Closed Monday and Sunday
Tel: +09 72 60 82 02

At Little Versailles
Christian Vabret

Behind the Au petit Versailles bakery and the adjoining Marie-Antoinette tea room is hidden Christian Vabret. Best worker in France in 1986, this son of a baker, creator of the Bakery World Cup, is an ardent defender of French know-how. He trains bakers and pastry chefs all over the world.

©Au Petit Versailles du Marais

At the Petit Versailles du Marais
1 Rue Tiron, 75004 Paris
Monday to Saturday 7 am to 20 pm
Close on Sunday
Tel: +08 93 02 53 61

The Hidden Table

Michel roth

With its hidden Table, at the very top of the BHV, Michel roth offers affordable gourmet cuisine with a view.

The chef, originally from Moselle, has gained experience in beautiful establishments such as Lasserre, Ledoyen but also at the Ritz, for which he obtained 2 stars.

After the Pierre Taittinger International Culinary Prize and then the “Bocuse d’Or”, Michel Roth obtained the title of “Meilleur Ouvrier de France” in 1991.

©The Hidden Table – BHV

The Hidden Table by Michel Roth – BHV Marais
55 Rue de la Verrerie, 75004 Paris
Tuesday to Saturday from 12 p.m. to 14:30 p.m. and from 19:15 p.m. to 21:30 p.m.
Closed Monday and Sunday

The Lautrec

Pascal Brunstein, ©Le Lautrec

The Alsatian Pascal Brunstein has traveled the world for a long time to pass on his know-how. It is quite natural that this Meilleur Ouvrier de France 1991 accompanies, as a consultant, Le Lautrec with whom he creates chocolates and macaroons.

©Le Lautrec

Le Lautrec Chocolatier
60 King of Sicily Street, 75004 Paris
Tuesday to Sunday from 11 p.m. to 19 p.m.
Closed on Mondays
Tel: +09 87 52 76 26

• What is a MOF?
He is a professional who combines excellence, innovation and guarantees the transmission of the values ​​of his craft.

• How do you become a MOF?
The Meilleur Ouvrier de France (MOF) competition was created in 1924. Multidisciplinary, it is designed to encourage vocations and is symbolized by a medal and a state diploma.

Every four years, 16 categories are awarded this title: catering and hospitality, building and architectural heritage, industry, clothing, jewelry, music, food, etc. Each category is divided into several professions. Thus, the catering and hotel group is branched into six classes: cuisine-gastronomy; butler, service and tableware; sommelier; bartender; manager of hotel services; and hotel receptionist.

• How do we recognize MOFs?
On the white jacket of certain traders, the “blue-white-red” collar and next to their name, the logo of the Meilleur Ouvrier de France (the acronym MOF underlined with a tricolor line).

• How many MOFs are there?
This rewarding and rare diploma, a symbol of excellence, is held by 10 people. 000% of them are women.

Text: Katia Barillot



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