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• Paris Tea Rooms

Christophe Roussel Macarons & Chocolate in Montmartre

Published: Mar 9, 2022 · Modified: Mar 18, 2024 by Jill Colonna

Any visit to Montmartre, Paris's most famous village on the hill, has to include a stop for macarons and chocolate at Christophe Roussel .  As member of the prestigious Relais Desserts Group (since 2006) of pastry chefs and one of the top 5 chocolatiers in the Gault & Millau guide, you're in for a treat.

What's more, the chocolate and macaron shop is conveniently located at the foot of the steps and funicular before heading up to Sacré Coeur.

Christophe Roussel's Parisian Macarons

I first tasted Christophe Roussel's macarons at the Paris Salon du Chocolat in 2014. Already famous as chocolatier and pastry chef in La Baule, he's all along the north-west Atlantic coast from Pornichet to la Guérande. Lucky for us, he also has this Parisian chocolate shop with his chocolatier wife, Julie in Montmartre.

Moreover, after a visit to their pristine laboratory in La Baule, I appreciate just how much work and craftsmanship goes into making all the fabulous goodies here.

Fast forward to today, and their macarons are as popular as ever. I'll leave you to try them all - but I can help by telling you my personal favourites. Such as this vanilla and passion fruit macaron.

Its filling is a subtle mixture of both flavours with an extra taste of delicious almond paste. Other flavours you must try: café, raspberry, caramel covered in dark chocolate, and salted caramel from la Guérande.  Speaking of salted caramel, try his pots of caramel au beurre salé spread.

What are the Characteristics of a Perfect Parisian Macaron?

Look at that perfect frilly foot, the characteristic of a Parisian macaron.  For those of you who want to know more, see my article on the difference between a Parisian macaron, a French macaron and a macaroon .

The texture has a meringue-like, slightly crispy exterior of the macaron shell. On the other hand, the filling is incredibly fondant; having matured into the shells, the result is soft and gooey. Like all macarons, they're gluten free.

Christophe Roussel's Bahiana® Signature Chocolate

His signature dark chocolate (69%), Bahiana® is from Brazil. It’s from the Pêtrolina cacao farm in the Bahia region, a family-run plantation, and made exclusively for Christophe Roussel in partnership with Valrhona – a first in France.

Intense in chocolate with floral and fruity notes, I find it warming - almost like tasting a chocolate-vanilla pastry version of a velvety hot chocolate with playful textures. I first tasted it at one of the prestigious amateur pastry competitions (I have been honoured to be invited twice on the French jury) in La Baule. It left a lovely round satin touch on the palate.

So the chocolate is particularly accessible. For example, his chocolate bars include one without sugar but at 65%, is far more accessible than a 100% cacao chocolate bar.

Eco-Friendly Packaging & Practices

Moreover, they're also making more steps (pun intended) towards environmentally friendly packaging . The boutique now uses eco-friendly paper, recycled plastic, and even corn or sugarcane-based packaging materials. According to Relais Desserts and the charming Morgane at the boutique here, their deliveries and practices at their laboratories in La Baule are aimed at making small changes towards zero waste .

So, a note especially for locals - after you've enjoyed a box of their mendiants or other chocolates, don't forget to return with the box and bring a bag to help recycle.

Montmartre Hill Chocolates

The Petites Buttes de Montmartre (Montmartre mounds or hills) are made exclusively for us in Paris. With over a dozen to choose from, they come in Dulcey (32% cacao) white chocolate and his signature Bahiana® chocolate in either milk (46% cacao) or plain (67% cacao).

Looking for an original gourmet experience? Try the Praliné à la noix de coco (coconut praline) in milk chocolate: it fizzes in the mouth using sucre pétillant or popping candy. Great fun. Here's his latest cassis dark chocolate, bursting with blackcurrant flavour.

Roussel's Pastries

If you're looking for the exquisite pâtisserie that's seen in the boutiques along the west coast, visit on the weekends . His son, Enzo, has now joined the pastry team so it's a real family tour de force . Over the last few years, he has worked with other top pâtisserie chefs, Maxence Barbot at the Shangri-La Palace and previously with Christophe Michalak (previously at the Plaza Athenée).

Consequently, I'd suggest arriving in the morning for the best choice , as they're so popular, they disappear fast. Christophe always chooses the best French market produce - these raspberry tartlets are made with Tulameen rasps. These are not just bionic looking fruit but they're packed with flavour.

Most Intense Chocolate Cake in Montmartre

If you can't make it on weekends in Montmartre, then rest assured there's the Moelleux au Chocolat . This is one of the most intense chocolate fondant cakes around, made with his signature chocolate.

Moreover, it's excellent value plus a family size for 4 can actually do for 6! Topped with praline, ganache, toasted hazelnuts and chocolate crumble.

Speaking of chocolate, for the romantics, you must try his kisses - they're nothing like the Hershey ones. These are flamboyant lips - and particularly popular in Japan.

Fun Praline Experience

In keeping with the salted caramel theme from la Guérande and the coast of La Baule , a taste of the chocolate and praline crab is such fun. Don't throw away the sand-like base, as it's chocolate too!

Why is it fun? There's a surprise experience on tasting it.

The crunchy texture of the praline hits you first then ... wait . The next tasting sensation with have you pinching yourself: it's made with popping candy ( sucre pétillant ) . I'm still laughing at the delicious fun of this yet!

So before you race up these steps up to Sacré-Coeur and the butte (hill) of Montmartre, at least stock up on some chocolate and macarons - plus cake! Check out his annual collection of Easter eggs in my article on Easter Eggs in Paris ), which include a nod to Japan with Mr & Mrs Manga.

There's now a bar area where you can sit and enjoy a pastry and hot chocolate, for example, for a tasting sur place. I mention this in my list of tea salons. For more, see my Paris Tearoom Guide .

Meanwhile, I'll leave you with this delicious coffee macaron - see if you can resist biting into one before running up these steps.

Christophe Roussel - Duo Creatif Avec Julie 5 rue Tardieu 75018 PARIS

For more, see my DIY Montmartre chocolate and pastry visit .

This post was first published 6 June 2012 but is now updated. NOTE: none of this post is sponsored.

More Blog Posts

A vibrant blend of Scottish fun and French flair, Jill Colonna is the creative mind behind 2 bestselling cookbooks and this blog, ' Mad About Macarons ’ since 2010. As a home cook who cracked how to make macarons easily, she also specialises in healthy French recipes, bringing over 30 years of Parisian culinary knowledge and experience to your kitchen.

Reader Interactions

November 30, 2014 at 7:37 pm

Dear Jill! Is it possible to get the information about equipment for making French macaroons. I need the automatic divider. Thanks a lot

December 01, 2014 at 4:59 pm

I'm afraid I'm not the right person to ask for professional machinery for macaron-making on a large scale. The book is aimed at home bakers like myself with a good recipe that works in a non-professional kitchen. Why don't you contact Christophe, or other professional bakers in the field?

Mardi@eatlivetravelwrite

June 17, 2012 at 9:45 pm

On. My. List. for VERY VERY SOON!!!

Samantha St.Germain (now Cohen)

June 10, 2012 at 3:49 am

Once again, Jill, your chocolate tour was our favorite part of visiting Paris! Noah and I went by Pierre Herme's twice more last week. We tried the Infiniment Vanille tart and my goodness! That was the most delicious morsel I've ever tasted! Thank you for the recommendation. Today I attempted to make macarons for the first time using a recipe from David Lebovitz. They came out tasting delicious, but looking very unmacaron-like. I think my batter was too thick and my oven temp too high. I guess I'll just have to practice some more! Cheers! Sam

June 12, 2012 at 9:25 am

Great to hear from you, Sam, and glad you enjoyed the walk. I'm sure your macs were fabulous. Let me know how you get on next time!

Magic of Spice

June 09, 2012 at 12:20 am

Oh wow, such delights!

Maureen @ Orgasmic Chef

June 08, 2012 at 3:59 pm

This was not there the last time I was in Paris - I don't think I would have missed this. 🙂 What a great post. One day I'll get good at these magic bites of delight.

June 08, 2012 at 6:51 pm

Go for it, Maureen!

Amy @ fragrantvanillacake

June 08, 2012 at 3:58 am

Jill, I am so jealous of all of your sweets and macaroon tastings! I can only enjoy through the wonderful photos you have here, which are awesome! Looks like you got to try many delicious things :)!

June 08, 2012 at 1:56 pm

Amy, see: you run and bake your sweet things. I bake my sweet things, then run around Paris eating more sweet things. Don't be jealous. I'm needing to calm down, as I'm forming a muffin around the belt.

Jerome in Glasgow

June 07, 2012 at 9:51 pm

Merci Jill! Super post comme d'hab! J’espère qu'ils ne seront pas fermés quand on doit venir en juillet! 🙂

June 08, 2012 at 1:54 pm

Merci. Je ne crois pas, Jérôme. C'est en août que Paris ferme ses portes, n'est-ce pas?

June 07, 2012 at 9:27 pm

What a gorgeous boutique and desserts! I usually go to Pierre Herme and Laduree, but it's good to have another option!

June 08, 2012 at 1:53 pm

I hear you!

June 07, 2012 at 7:08 pm

Beautiful creations! Especially love those Religieuses!

June 08, 2012 at 1:52 pm

So did I, I have to 'confess'...

Cadran Hotel, Gourmet 3 stars boutique hotel in Paris, nearby the Eiffel Tower

June 07, 2012 at 3:51 pm

Nice article :)! And your pictures are great too! Christophe Roussel has a chocolate bar at our hotel, nearby the Eiffel Tower, and everyone love it! We hope to see you next time :)! And your blog is great!

June 07, 2012 at 6:40 pm

Merci beaucoup. I'd love to come and say hello, especially as Antoine & I used to live around the corner for 5 years in another life before the children were born. I have fond memories of your quartier. A bientôt!

Hester @ Alchemy in the Kitchen

June 07, 2012 at 2:19 pm

Another gorgeous song to the delicious treats of Paris, Jill. I envy Christophe and his wife their lovely business. How wonderful to wake up each morning and go to a job that you just love doing!

June 07, 2012 at 6:37 pm

That is so true, Hester. You can tell they're so passionate about what they're doing. Bit like us, really? 😉

Nami | Just One Cookbook

June 07, 2012 at 1:39 am

Um... looking at the last picture I got confused because the night view of the buildings is somewhere in Tokyo downtown, then I realized that's just a wallpaper or some sort?? Very trendy shop. I definitely want to try Religieuse. It's a pretty and elegant tower indeed. The jelly in chocolate sounds very sophisticated too. Are macarons for French people like cupcakes for Americans? Do you bring these treats mainly to visit someone or give as a gift (of course for yourself, too)?

June 07, 2012 at 10:13 am

Hehe. Thought it would confuse you and yes, it's jazzy wallpaper. Isn't it incredible? I think macarons are not just for the French now - but yes, they're ideal as gifts since the packaging is also pretty special, Nami.

Gerry @ Foodness Gracious

June 07, 2012 at 1:23 am

Wow! Looks like a macaronivores dream palace..personally I'd be more ga ga meeting you than some famous pastry chef 😉

June 07, 2012 at 10:10 am

It is a dream palace where you're treated like royalty. Consider yourself Jilled for that last comment though, Gerry.

Tina@flourtrader

June 06, 2012 at 9:36 pm

These places really look to be all class and talent! They have that magical aura about them. Being magical is something that Disney claims, but I would say for a foodie these places are it. Delicious and amazing treats, I envy the day you must have had. Thanks for sharing this!

June 07, 2012 at 10:11 am

I wish it was for a day, Tina! But who needs Disneyland and queues when you have places like this to visit in Paris?

Christophe Rouxel

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Christophe Roussel

Ratings and reviews, location and contact.

These were the best macarons I have ever eaten in my life! The flavours are incredibly and you can choose just one or buy a box. A great bonus is the fact that you can take your empty box back to the store and pay... less for a refill than you would for a new box. The lady in the store even explained to us how we should store the macarons in case we wanted to keep them for a while. She was incredibly kind. More

We visited here by chance on a day trip to Sacre Cour and the macaroons were amazing, melt in the mouth perfection. The shop is gorgeous and the lady that served us was so helpful and knowledgeable. I wish I’d bought more to bring home

Christophe Roussel is a "hidden gem" in the sense that he is the lesser known master hiding in the shadow of the more well-known "big names". I am not a fan of macaron, but I had instructions to procure the best macarons that is not... exported out of France, And, this is the best I have encountered and tried. I sampled the chocolate covered salty caramel macaron and the blackcurrant with tarragon filing. Ladurée and Pierre Hermès should be very concerned! The two boxes of 8 for my friend were lovingly received and i already had enquiries about the possibility of resupply when I next visit, More

We came here following recommendations that the macaroons here are the best .They were delicious. We tried different flavors, and each one was better than the other. The price was better than many of the other shops in the main part of Paris - 1.6Euro... for each one if you take in a bag (more expensive to take in a box). The staff was quite friendly and helpful with our selections as well. More

If you have a sweet tooth, this place is a must while visiting Paris. The macaroons are amazing and they have a wide range of flavors for you to choose from and they also have some very original flavors that I’ve never seen elsewhere. I... recommend tasting especially the chocolate, banana chocolate, vanilla, and passion fruit. The staff is super nice, friendly and helpful - one of the best experiences of customer service that I’ve ever had in Paris. Absolutely in love with this place! More

Handmade Macarons. Amazing, creative flavors. The Lavender-Apricot & Caramel were my favorite and will be the flavors I remember from my trip to Paris. I wish I could get more, but sadly, do not ship to the U.S. Great, personable, bilingual customer service from both... a lady and a gentleman with one of the best mustaches I have ever seen! Until next time.... I thank you. More

We came to this shop on a "food tour" and the macarons were not to be missed. My favorite was the very simple vanilla macaron - perfection. Our guide pointed out the signs on the front of the shop showing the awards they had won... for their macarons. Stop by for sure for a taste if you are in the Sacre Coure area. More

Chocolates and macarons are nice ! Loved it Lot of flavors and very tasty I would recommend to do a stop there if you want to have a small break and grab some macarons

Oh yes. The real hot chocolate, the don’t mess around hot chocolate. Not the sugary or milky pretend hot chocolate. This is the hot chocolate to sit down with and savor each sip.

We went on a food tour and stopped at this shop for the macarons. they melt in your mouth. The flavor combinations are excellant. We tried macarons at a couple of other places and did not enjoy them as much. We made a special trip... to buy the macarons to bring home. More

The macarons were great! They're all high quality, and the tastes range from good to amazing! The coffee and caramel ones were stellar, we didn't much like the rose one. Definitely worth the money!

Prices online do not match prices in shop. It is more expensive in the shop and this is not clearly stated online.

I hunted this place down in Montmartre. Delicious dark chocolate. I bought a plain dark chocolate bar and wish I had the time to buy more. Worth the price!

The young woman who waited on me this evening was exceptional. I don't even care how good the chocolates are, next time I'm in Paris, I shall return. I can't say enough good about her, I wish I knew her name. 6 September 2018 around... 19:00. More

These macaroons are amazing! I tried 12 different flavours and they were all delicious. Very good service in the shop, helping me pick and telling us about their shops. We took our macaroons home and they lasted really well too - 3 days out of... the fridge and can last up to 7 days kept in the fridge. More

CHRISTOPHE ROUSSEL, Paris - 18th Arr. - Buttes-Montmartre - Restaurant Reviews, Photos & Phone Number - Tripadvisor

• Service: 4.5
• Atmosphere: 4.5

Christophe Roussel

Location & Hours

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6 Allée des Camélias

44500 La Baule

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• 2 star rating Could’ve been better
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Overall rating

Excellent pâtisserie and chocolaterie! My sister specifically requested macarons as her souvenir of choice from France and I wanted to make sure I didn't forget anyone's presents. Since Ladurée is now available in the States (albeit in very limited locations and none near where we live in Atlanta), I decided that I would get macarons from a lesser-known-in-the-US bakery. After checking out Noël Magique, as we all walked toward the beach, I noticed Christophe Roussel at a street corner. I whispered to AT, "Do you think we can stop by when we come back, since it's on the way to the car? But don't say anything right now. Let's go after." Yeah... He totally didn't pay me any mind and announced it as soon as I stopped talking. Damn him! Well, not really. He mentioned it to his family and everyone crossed the street. I kept saying, "Non! Non!" because that was about 50% of my French and no one cared. But when I approached the windows, my embarrassment dissipated, only to be replaced by pure giddiness. We walked inside and I saw cases of macarons and pastries, as well as big, clear tubes of candies toward the back. Oh boy. We glanced around and I looked for clues as to how to buy the macarons. Did I pick them myself from the case? How big were the boxes? Were there multiple sizes? I noticed immediately that there was a box that would fit around 8 macarons, which seemed to be the perfect size. The girl in the back came forward and asked if we needed help (in French, of course). AT told her we were trying to decide on flavors but knew we wanted to buy macarons. There were innovative flavors like cheesecake, lavender apricot, pistachio Morella cherry, caramel ginger, pineapple vanilla, peach rosemary, passion fruit tarragon, lime basil, strawberry jasmine, chocolate bergamot; as well as the more traditional lemon, rose, raspberry chocolate, vanilla, raspberry, salted butter fudge, coffee, hazelnut, and chocolate. So... You can understand that it was going to be extremely difficult to narrow down my choices with such a large amount of choices. Instead of one box of 8, I got three. Yes, I got 24 macarons. In addition to that, I got some raspberry flavored almonds (they seemed to be covered in a raspberry-flavored white chocolate) after getting some samples. The woman who helped us and rang us up was immensely friendly, which is another proof that people outside of Paris (in general) are nicer. I gave AT's family one box to sample and they all loved them. I didn't try my box until I came back to the States, at which point I also gave my sister her box. She loved hers and claimed her favorite was the cheesecake and pistachio Morella cherry. I got 2 pistachio ones because of my deep-seated affection for the green nut full of chlorophyll flavor but this was actually not my favorite of the bunch, as good as it was. Much to my own surprise, my preferred almond flour cookie sandwich was the passion fruit tarragon. The passion fruit flavor was front and center and the tarragon rounded out the flavor. It was complex and fun to eat. I wish I had more right now.

See all photos from Tuong Vi P. for Christophe Roussel

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• Published: 21 May 1998

Jean Rouxel (1935-98)

Pioneer in chimie douce

• Michel Pouchard 1  

Nature volume  393 ,  page 218 ( 1998 ) Cite this article

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Jean Rouxel, who died suddenly on 19 March aged 63, had only a few months previously received the highest award that France can bestow on a scientist — the annual gold medal of the CNRS, the Centre National de la Recherche Scientifique. Rouxel was primarily a solid-state chemist, but had a wide-ranging influence on all aspects of inorganic chemistry and materials science. His main standing was as one of the founding fathers of chimie douce (‘soft chemistry’).

Until the 1960s, solid-state chemistry was a ‘hard chemistry’ that involved the use of very extreme conditions — principally high temperatures — for the synthesis of compounds; such conditions are necessary to overcome the kinetic barriers to diffusion and reactivity, and lead to a unique materials phase that is stable in the chosen conditions. Chimie douce , by contrast, is carried out at low temperature and allows the synthesis of very many atomic arrangements; these are often metastable but have a large variety of structures and properties.

Rouxel initiated a part of chimie douce devoted to intercalation-deintercalation processes with low-dimensional solids. Such solids can be regarded as stacks of infinite one-dimensional or two-dimensional molecules, in chains or sheets respectively, and they constitute a fruitful intermediate between molecular inorganic chemistry and solid-state chemistry.

The approach resulted in the discovery of many new compounds, especially among the chalcogenides which are composed of a chalcogen, such as sulphur, selenium or tellurium, and a more metallic element. But it also revealed new concepts, physical effects and chemical properties, and has applications in fields as various as battery design, catalysis and electrochromism (in which pigments change colour when an electric field is applied, the compounds concerned being used in displays).

Rouxel was born in 1935 in a small village in Brittany, and throughout his life remained strongly influenced by Breton customs and culture. He obtained his early scientific education in Brest and later at the University of Rennes, where he met a young, newly appointed professor in inorganic chemistry, Paul Hagenmuller. It was with Hagenmuller that Rouxel discovered and embraced with eagerness the joys — and the attendant doubts — of a research career. Appointed an assistant lecturer in 1957, a few years later he followed Hagenmuller and his group to Bordeaux, obtaining his PhD there in 1961.

At that time, Nantes became an independent university and appointed Rouxel a professor in 1963. There he created his own laboratory, gathering a cadre of young and energetic colleagues around him. Fifteen years later, the group received the support of the CNRS, attaining the status of associate laboratory; finally, in 1988, the Institute of Materials at Nantes was created with Rouxel as head. This institute was and remains a model of interdisciplinarity, where solid-state and molecular chemists, solid-state physicists and other specialists in materials science all rub shoulders.

Rouxel's scientific achievements stemmed from the originality of his work on chemical bonding in low-dimensional solids, materials which he manipulated as if they were sheets of paper in a book between which he could insert various molecules. Most usually, the molecules concerned are cations, which donate electrons to the sheet and thereby reduce it. This reduction of the sheet by increasing the number of d electrons per metal atom sometimes leads to metal-metal bonding (like that observed in clusters), and sometimes to electronic delocalization in bands (like that seen in metals). Occasionally an intermediate situation occurs, as it does in niobium selenide, with the formation of charge density waves. Rouxel viewed these in a fresh light, as bonding density waves, thereby showing that physicists and chemists are often looking at the same phenomena with complementary eyes.

The reverse process, deintercalation of cations out of the sheets, of course involves oxidation and is one of the most powerful synthesis processes in chimie douce . But it raises some difficult questions. For instance, from which band do the electrons that are lost from the sheet come — the metallic d orbitals or the sp anionic bands? Rouxel showed that what matters is the relative energies of the electron bands. For example, with some pairings of metal and chalcogen, such as iridium with tellurium, it is possible to empty the p anionic band first; this creates holes in place of the antibonding electrons, which stabilizes the tellurium-tellurium anionic bonds. This is equivalent to adding bonding electrons to an empty band — both promote bonding. This chemistry of antibonding electrons was the final area to be developed by Rouxel during his highly fruitful career.

Before that, he had tackled another fundamental question to do with so-called ‘misfit’ structures. These are two-dimensional solids with two kinds of sheet but only one common crystallographic parameter, a peculiar property which marks a conceptual limit to the basic notion of a thermodynamically well-defined phase.

Jean had an endearing personality, being both modest and down-to-earth, yet capable of great enthusiasm — he took the same intense interest in the roses in his garden as in being an ambassador for French science at international meetings. He also always liked to have young scientists around him, and closely followed their scientific upbringing. During the 1970s, he created a summer school where the oldest students taught the youngest ones the basic concepts and methods of solid-state chemistry, informally and in the friendliest of atmospheres. The first meeting took place in Brittany, not too far from Nantes, and was named after a nearby, moorland village, Galerne. A saying of the local farmers, “The wind is from Galerne”, means that an invigorating wind is blowing from the west, from the direction of the steeple of Galerne's church. One might say the same of Jean Rouxel — his was an invigorating influence on solid-state chemistry that blew steadily from the west of France.

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Pouchard, M. Jean Rouxel (1935-98). Nature 393 , 218 (1998). https://doi.org/10.1038/30367

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Christopher Russell: Wiki, Bio, Wife, Parents, Family, Religion, Net worth

Christopher Russell: Wiki (Actor), Bio, Age, Height, Weight, Education, Gender, Wife, Parents, Children Career, Age, Net worth, Birthday, Height, Nationality, Religion, and other details:  Christopher Russell is specifically known to be a Canadian actor. He is well recognized for his roles in ‘Land of The Dead’, Star Trek: Discovery’, and ‘Flashpoint’. Moreover, he is a veteran with experience of near 3 decades. Christopher Russell being Jewish has not been formally declared by the actor. The actor has not mentioned anything about being Jewish. Moreover, there are no known Jewish connections of Russell and the actor has not given any insight into the news. Concerning his religion, Christopher is known to be Christian. Although he has not stated openly regarding his religious details, the ‘Flashpoint’ actor has a memoir of celebrating Christmas with his family.

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Christopher Russell Life and Education

Christopher Russell’s prevailing age is 38 years old. He was brought to this world in 1983 and marks his birthday on the 8th of January every year. With the given date of birth, he holds the zodiac sign of Capricorn. Russell was attracted to performing from his school days and grounded his first role at the age of 12. Regarding the height of an actor, Russell attains a phenomenal height of 6 feet 2 inches. 1.88m tall Christopher is judged to have a quality height for an actor.

Christopher Career

Beginning his career in 1995 from ‘The Whispering’, Russell has the expertise of working in T.V series, feature films, as well as short movies and mini-series. The veteran star has a total of 66 credits in his name with 4 projects still in the creation phase. Christopher Russell will now plan for his character named Joe Reacher in the T.V series ‘Reacher’.

Christopher Personal Life

Christopher Russell’s parent has yet to provide their data to the public. Having their face hidden from the media, Russell’s parents have not given the details regarding their names. Nevertheless, Russell’s parents are known to be British. Assumed to be in their late 60s, Russell has shared a photo of his mother and father in 2018 and has not been seen since. Russell’s family was captured driving on a boat where Christopher’s dad was seen taking charge of the wheel. Moreover, the Russell parents are supposed to be together for more than 4 decades have a happy family of 4. Living in Vancouver, Canada with his family, Russell came across the love of his life in 2004. The love birds observe their anniversary on February 15. Being together for more than 17 years, the two has parented a girl and a son. Their daughter was brought to this world on 28th April 2013 eight weeks premature while their son was born on 23rd October 2015. Russell has not disclosed the names of his wife and children to date. Concerning Russell’s background, he is a first-generation Canadian born to British parents.

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Christopher Russell Bio, Height, Weight, Profile, Net Worth

Some lesser-known facts about Christopher Russell

• His prevailing age is 38 years.
• Christopher Russell was born on the 8th of January, 1983.
• Christopher Russell has a height of 6 feet 2 inches.
• He started his career in 1995.
• His parents are known to be British.
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