When La Maison du Chocolat was founded in 1977 on rue du Faubourg-Saint-Honoré opposite Salle Pleyel, founder Robert Linxe’s dream of opening the first boutique dedicated entirely to chocolate became a reality. This “ganache wizard” was the first to express chocolate differently, with all the subtlety of its aromas, freed in time from its excess of sugar and cream. Spontaneous and intuitive, this explorer of taste inspired a whole generation of great chocolate chefs after him.
Hired in 1996 by Robert Linxe, Nicolas Cloiseau is now the talented master chef of the Maison and knows all its secrets. As Head Creator, he maintains a signature taste throughout all of the Maison’s creations since 2012. Love, art, and technicity, that is how he qualifies his relationship with chocolate. He works with and develops the chocolate of the future, paying attention to the slightest detail.
La Maison du Chocolat became a Comité Colbert member in 2000.
At La Maison du Chocolat, the chocolate’s taste is measured to the nearest percentage. Nicolas Cloiseau ingeniously nuances the finest cocoas to bring out their flavour in just a few grams of chocolate. In his art of blending, only the balance of taste counts. This subtlety is what marks the Maison’s chocolate. The alchemy of cocoas’ characteristics is revealed with exceptional ingredients. The sensations follow one another in nuances, with flavours that linger in the mouth without ever masking the chocolate.
The historic boutique situated at 225 rue du Faubourg-Saint-Honoré has preserved the founder’s original spirit. In this temple dedicated to celebrating chocolate, you can enjoy a variety of delicacies, from ganache to pralines, as well as pastries like eclairs and macarons.