"A shadowy monopoly exists..."

Just the other night I spent a sultry evening tasting Dita Von Tesse's delectable cream, bowing my head down and lapping up her naughty, silky goodness, spread out wide before me. She was moist and delicious and drove me into rapture. She was rare and exciting and reassuringly expensive, and I wanted to share her with no one. Alas, this was not to be.

Patrick Roger’s extraordinary chocolates have garnered him praise not only from admirers such as the “Mozart of Chocolate” for his subtle marriage and harmony of flavors, but also earned him the moniker “the Rodin of Chocolate” for his simple yet impressive cacao sculptures, which have even been recast in bronze for museum display. The windows of tiny Parisian boutiques are often crowded with spectators craning their necks to see his creations. Roger has been acknowledged as best chocolatier by the city of Paris, and he's received the prestigious “Meilleur Ouvrier de France” distinction. His book, Forte en Chocolate is available (in French) from First Editions, Paris.

Paris’ hippest restaurateur, the owner of La Famille and newly opened Cul de Poule (translation: "hen's ass") on going out in comfort, his disdain for trendy spots, and his funny side.

The founder of Le Fooding, the most iconoclastic food movement in France, on air conditioning, dandyism, and his culinary expertise.

Marc Grossman, the charismatic owner and driving force behind Bob’s Juice Bar in Paris, is an iconoclastic figure. A former award-winning scriptwriter and Harvard grad -- something you’d never guess from his bohemian demeanor and laid-back character -- his tiny juice bar located on a shabby-chic Canal Saint Martin backstreet has garnered rave press from the French gastronomic and expat community. That attention has led to cookbooks (Smoothies and the recently released Muffins, both from Marabout publications) and might put Grossman on the throne of France's coolest juice empire.

Described by cutting edge food writer Louisa Chu as “the epicenter of the global absinthe revival”, Peter Schaf is as far removed from an absinthe fueled maniac as one could expect. Discreet, self-effacing, and polite, Schaf is a major player in the absinthe renaissance. An obsessive collector, scholar, and consultant to some of the best absintheurs in the world, Schaf is the dark horse of an industry that is all too often characterized by false perceptions and charlatans looking to make money off of the misunderstood and legendary literary tipple.

The force behind two of the hottest bars in Paris -- the Experimental Cocktail Club and the recently opened Curio Parlor -- Romee de Gorianoff abandoned a golden banking career to pursue his true love: the cocktail. His contemporary speakeasies are packed nightly with an almost exclusively word-of-mouth buzz, full of interesting types serious about their liquor.

The hottest young chef in the city of lights, with a pocket-sized restaurant and a waiting list months long, has nothing Gallic about him. The raffish, good-looking Daniel Rose, who doesn’t even consider himself a real chef, hails from the Windy City. Chicago-raised Rose has trained in some of the greatest kitchens in the world (Bocuse, Meurice) and been surrounded by a media storm since opening his 16-seater, menu unique modern Spring in a gentrifying part of Paris’ ninth arrondissement. He recently came back from a research trip to Japan for inspiration.