The Art of Tasting
Waterfront discovers the artisanal savoir-faire of the award- winning chefs at Maison Du Chocolat, the luxury chocolatiers with a passion for perfection
F
or over three decades, La Maison du Chocolat has revolutionised the way that chocolate is both made and perceived, elevating its status
from the sweet stuff of children’s playgrounds to the intoxicating delicacy for a more adult palate. T e story of the Maison du Chocolat begins in 1977 when founder, Robert Linxe, opened the fi rst boutique to be dedicated exclusively to chocolate, in a prestigious area of Paris. Nicknamed the “Sorcerer of Ganache” - the seductive combination of chocolate and cream that fi lls the fi ne shells of chocolate – Linxe was a music afi cionado and a lover of beauty, treating the creation of chocolate as an art form and orchestrating the fl avours of this indulgent food like the melodies of a symphony. Speaking exclusively to Waterfront, La Maison’s current CEO Geoff roy d’Anglejan has nothing
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but praise for this artistic entrepreneur. “Robert Linxe is a man of great talent,” he remarks. “He was infl uential in the creation of the luxury chocolate market by making exceptional signature ganaches with perfect balance. For more than thirty years, he only lived to share his love of creation for those who love chocolate and for those who allowed themselves to discover the subtleties he created.” Calling Robert Linxe infl uential is perhaps an understatement when you consider that he inspired an entire generation of chocolatiers after him with his military precision and tireless devotion to the making of his luxurious creations. At the moment, La Maison du Chocolat has
a presence in fi ve major capitals; Paris, London, New York, Tokyo and Hong Kong. T ey have 33 boutiques and are planning to launch more as they strive be recognised, as Geoff roy puts it, “as the brand of excellence of chocolate in the luxury
universe!” As it stands, they are not far off this achievement. In fact, La Maison du Chocolat is one of the members of the highly exclusive Comite Colbert, a collection of 75 maisons of diff erent sizes that cover sectors of various activities. T ese maisons collectively represent the French art of living and luxury and combine to portray the image of France to the world. Geoff roy explains, “T e members are selected based on fi ve pieces of criteria: International presence and the identifying character of the brand, quality, creation, the poetic parts of the objects and the ethic. La Maison du Chocolat is the only chocolatier among the happy members.” In addition to this accolade, the current head chef Nicolas Cloiseau has achieved the title of Meilleur Ouvrier de France (Best Craftsman of France), which he won in 2007. When asked how La Maison du Chocolat diff ers from its competitors, Geoff roy is clear,
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