A HOUSE WHERE CREATIVITY REIGNS

CHOCOLATE WITH HAUTE COUTURE SPIRIT

FORTY YEARS AGO, ROBERT LINXE BROUGHT the spirit of Parisian haute couture to chocolate, creating La Maison du Chocolat ― the first grand Parisian house dedicated entirely to “designer chocolate”. The distinctively different style he invented marked the birth of today’s luxury chocolate, subsequently inspiring a host of emulators.
 
Upon entering La Maison du Chocolat you discover a universe of iconic codes that reflect timeless, inimitable Parisian chic, that je-ne-sais-quoi that has long nourished the appeal of French style around the entire world. Beyond taste, the emotion sparked by beauty elevates chocolate with consummate elegance.
 
TODAY, THE UNIQUE SPIRIT OF ROBERT LINXE remains as vibrant as ever, perpetuated and brilliantly interpreted by a master chef. He applies his own exceptional talent to the founding precepts of La Maison du Chocolat in a quest for excellence that melds graceful simplicity and complex expertise.

ROBERT LINXE TRAILBLAZING FOUNDER

Robert Linxe, the founder of La Maison du Chocolat, brought an excitingly fresh approach to the world of chocolate. A cultivated lover of the arts, he was an explorer and guide to new tastes who inspired and influenced an entire generation of chocolatiers who followed him. His ideal of tastes that express the essence of an ingredient led him to create chocolates with a singular character and unique sensations, unlike anything that anyone had done before.
 
WITH A VISIONARY DRIVE TO BE STAND OUT, ROBERT LINXE OPENED HIS FIRST BOUTIQUE IN PARIS IN 1977 on the elegant rue du Faubourg Saint-Honoré, calling it simply “La Maison du Chocolat”. At the time, chocolate in France was mainly a sweet to be given as a gift at Easter and Christmas. The creative chocolatier’s bold and spontaneously intuitive treatment of dark chocolate immediately Set him apart in the staid – and very sugary – world of chocolate. His idea of refinement extended to the smallest details, and 225 rue du Faubourg Saint-Honoré became the new temple of chocolate, disrupting the orthodoxy of the Paris microcosm.
 
DUBBED “THE WIZARD OF GANACHE”, Robert Linxe elevated chocolate to a pleasure for avowed aesthetes. He amplified the subtleties of chocolate in his ganaches, crafting melt-in-your-mouth textures using fresh cream for fillings coated with a thin layer of chocolate. He invited people to discover a different facet of chocolate, not as sweet or candy-like, more adult, liberated from the excesses of sugar and cream. He refined his chocolate assemblages, perfected the consistency of the signature taste and – taking a truly revolutionary approach at the time – insisted on only the finest quality natural ingredients.

 
His unrivalled touch created unimagined aromatic subtleties, for the first time combining fruit and infusions to give his chocolates an astonishingly light aftertaste. Success soon followed, and people could not get enough of his delectable creations…
 
ROBERT LINXE OPENED THE DOORS TO CHOCOLATE FOR THE 20TH CENTURY, creating a boutique that mirrored his groundbreaking approach. Meticulous and uncompromising, the space reflected the personality of a new breed of chocolate. His many fans can thank him for the emergence of the French passion for dark chocolate and the singular art of tasting that lets the chocolate express its own emotions. Forty years later, Robert Linxe’s philosophy marks every initiative taken by the brand, with an abundance of generosity and unprecedented attention to detail.
 

THE 10 COMMANDMENTS

  • 01

    The colour of a good The colour of a good chocolate
    should be mahogany brown and
    slightly glossy.

  • 02

    A very good chocolate should not be
    too dark or too dull.

  • 03

    The ideal temperature for tasting
    chocolate is between 18 and 20°C
    (64 - 68°F).

  • 04

    A good chocolate should have a very
    thin coating; this coating should not be
    crunchy but should melt in the mouth.

  • 05

    The best way to taste chocolate
    is to savour it in small pieces.

  • 06

    Chocolate should never be sharp or pungent.

  • 07

    The flavour of the chocolate should
    never conceal the intensity of the
    cocoa, which is important to achieve
    perfect balance.

  • 08

    The taste of a chocolate should linger
    on the palate.

  • 09

    All the ingredients and especially
    the chocolate couverture must be
    of premium quality.

  • 10

    A good chocolate is defined by
    the quality of the chocolate used
    and not the cocoa percentage.