Known for his attention to detail with chocolate, he breaks from the usual formats and codes to find lighter textures and new sensations with emotion as the only guide. In 2012, La Maison du Chocolat began a new phase with the appointment of the chocolate MOF Nicolas Cloiseau as chef. © Stephane de Bourgies Constant innovation with Nicolas Cloiseau Throughout the years, La Maison du Chocolat has been inaugurating establishments in prestigious areas in Japan, Hong Kong, Korea, Macao, and Kuwait.Īnother turning point came in 2010 with its admission into the select group, Comité Colbert, an association made up of prestigious French brands that identify themselves with the philosophy of “l’Art de vivre”. The business soon began to expand with new boutiques in the capital of France, until in 1990 it took the international leap with its first shop in New York. Linxe died in 2014 at his home in Bayonne, although his style remains intact thanks to the talent of the chef Nicolas Cloiseau. Nicknamed the “sorcerer of ganache”, he aimed to encourage people to taste a pure and less sweet chocolate, free from the excess of sugar and cream.Ī pioneer in making ganache the center of this work and a pioneer when he reinvented the eclair in its chocolate version, he committed himself to innovative and well-studied products which formed a solid offer, easily recognizable, and which with time gained more supporters. On October 26, 1977, Robert Linxe opened the first shop in Paris dedicated exclusively to chocolate, which he named La Maison du Chocolat.
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