La Maison du Chocolat
While the company has now spread elsewhere in Paris and as far afield as Tokyo, New York and Seoul, it was founded in 1977 in the heart of the very chic Faubourg Saint-Honoré.
Here, it’s like a return to the source of a real revolution: Robert Linxe was one of the first chefs to consider chocolate not just as a treat for children, but as a product of high gastronomy, worthy of tasting like the finest wines. Not only did he bring back dark chocolate, low in sugar and cream, but also the idea of new combinations, based on infusions or fruit blends.
Creative chef, Nicolas Cloiseau is the talented interpreter of La Maison du Chocolat of which he knows every secret. He has been with Robert Linxe for more than twenty years and has never left. His liberties have been the hallmark of all the creations of the House since 2012. Love, art and technicity, this is how he qualifies his relationship with chocolate. A material like no other that he summons with a gesture, so closely linked are their destinies. He works and imagines the chocolate of tomorrow, concerned about the smallest detail, his watchwords are perfection and meticulousness.
Translated with www.DeepL.com/Translator (free version)
And for even more pleasure discover our chocolate guide in Paris Region.
Access and contact
Days and opening hours
Every day throughout the year between 10 am and 7 pm. Closed on Sunday. Click & collect.