HEIR TO THE ARTISANAL SAVOIR-FAIRE OF ROBERT LINXE, NICOLAS CLOISEAU IS AT THE HEART OF THE ARTISTIC SIGNATURE AND EXCELLENCE OF TASTE OF LA MAISON.
His chocolate and pastry collections all reflect his creative drive and put exceptional craftsmanship front and centre. Nicolas Cloiseau, Meilleur Ouvrier de France chocolatier* joined La Maison du Chocolat in 1996. Pastry chef chocolatier by training and grand perfectionist of chocolate, Robert Linxe quickly recognized his innate artistic sense.
Robert Linxe created in 2000 a position just for him to craft exceptional pieces, a new discipline in the creation atelier. Known and renown for his sense of detail and tireless devotion to chocolate, he was awarded in 2007 the prestigious title of Meilleur Ouvrier de France Chocolatier*. He viewed this award as the achievement of a personal challenge rather than an end in itself.
Since ten years, Nicolas Cloiseau brings chocolate to life through his exquisite artistic creations, bringing forth the subtlety of the material. With his stamp of elegance and his artisanal prowess, he crafts a dreamlike universe at Maison du Chocolat offering chocolate amateurs the opportunity to taste an art in its own right.
*Best Craftsman Chocolatier France
ROBERT LINXE, FOUNDER OF LA MAISON DU CHOCOLAT, DEDICATED HIS LIFE TO CHOCOLATE.
A man with an exceptional palate, great wine connoisseur, music aficionado with a penchant for opera, soul of an artist, and lover of beauty, he put his stamp of nobility on chocolate as an exceptional ingredient.
It was his ganache (silky texture made with chocolate and fresh cream then enrobed in a fine layer of chocolate) that revolutionised the world of chocolate and the mind-set of an entire generation of chocolatiers after him. Nicknamed the “Sorcerer of Ganache” his disciples are indebted to him for chocolate that is less sweet, more adult, liberated from the excesses of sugar and cream; a balance of reinterpreted taste.
Robert Linxe never ceased to enjoy sharing his passion for creation with those who loved chocolate and wanted to be immersed in its subtleties. He imagined a moment spent in his boutiques as an opportunity to share an exceptional moment of gourmandise and excellence.