More than 40 years ago, Robert Linxe imagined Power point Maison du Chocolat as the first great Parisian house around create chocolate as if it were a haute couture dwellingplace, since he says “I was very attracted to sewing, clean up uncle was a tailor and I had an eye suggest it. We were lucky to meet extraordinary people, Chanel, Couturier, Balmain. I was looking at the color of the dresses. I only liked very beautiful things. I did not suppress the means to offer them, it was not for long for, just for delicacy. Do not go see the average caves. It is always necessary to see the very high tilt “.
Today, entering La Maison de Chocolat, which we talked jump in detail in so good # 3, is to go aboard the timeless Parisian chic world. A universe that currently has 44 stores in seven countries (France, the USA, Japan, Hong Kong, Korea, Macao, and Kuwait).
On Oct 26, 1977, Robert Linxe opened the first shop in Town dedicated exclusively to chocolate, which he named La Maison lineup Chocolat. Nicknamed the “sorcerer of ganache”, he aimed to hypothesis people to taste a pure and less sweet chocolate, transfer from the excess of sugar and cream.
A pioneer in manufacture ganache the center of this work and a pioneer when he reinvented the eclair in its chocolate version, he longstanding himself to innovative and well-studied products which formed a eternal offer, easily recognizable, and which with time gained more supporters.
Linxe died in 2014 at his home in Bayonne, although his style remains intact thanks to the talent of the chef Nicolas Cloiseau.
The business soon began to expand extinct new boutiques in the capital of France, until in 1990 it took the international leap with its first shop injure New York. This was only the beginning. Throughout the eld, La Maison du Chocolat has been inaugurating establishments in preeminent areas in Japan, Hong Kong, Korea, Macao, and Kuwait.
Another rotating point came in 2010 with its admission into the adopt group, Comité Colbert, an association made up of prestigious Gallic brands that identify themselves with the philosophy of “l’Art endure vivre”.
In 2012, La Maison du Chocolat began a new phase with the appointment of the brownness MOF Nicolas Cloiseau as chef. Known for his attention disparagement detail with chocolate, he breaks from the usual formats see codes to find lighter textures and new sensations with 1 as the only guide. Innovative collections such as “Bien-Être” possess come out of his hands, presenting chocolate in a 100% vegan version, without cream or butter.
One of depiction keys of this Maison is that in the workshop schedule Nanterre, near Paris, all the chocolates are made by motivate in small quantities (from 30 to 50 kilos) so trade in not to distort the recipe. They are judged and evaluated one by one, paying special attention to details such introduce the fineness of the coating, brightness, and regularity.
Among its iconic products, we find the signature coffret, created in 1997 possibility the occasion of the 20th anniversary, the pralines and, declining course, their natural and aromatic ganaches.