La Maison du Chocolat - Landmark

General information

Robert Linxe, founder of La Maison du Chocolat, dedicated his life to chocolate. A man with an exceptional palate, a wine connoisseur, music aficionado with a penchant for opera, the soul of an artist and lover of beauty, he put his stamp of nobility on chocolate as an ingredient par excellence.

It is his ganache (silky texture made with chocolate and fresh cream…then enrobed with a fine layer of chocolate) that revolutionized the world of chocolate and the mindset of an entire generation of chocolatiers after him. Dubbed the ‘Sorcerer of Ganache’, his followers owe him the introduction of a less childlike, more adult chocolate liberated from the excesses of sugar and cream: a reinvention of the balance of taste.

For more than 35 years, the ganache of La Maison du Chocolat has been emblematic of luxury chocolate à la française. Today, Nicolas Cloiseau, Master Chef of La Maison du Chocolat, Meilleur Ouvrier de France Chocolatier is now at the helm of the signature taste of La Maison.

【Boutique address & contact number】
Pacific Place, Admiralty - Shop 246 (2522 2010)
Elements, Kowloon - Shop 1025 (2196 8333)
ifc mall, Central - Shop 2006 (2801 4880)
Landmark Prince's, Central - Shop 114 (2801 4122)
Lee Garden One, Causeway Bay - Shop B03A (2907 2002)

La Maison du Chocolat的創辦人Robert Linxe一生致力於朱古力創作。他擁有異於常人的靈敏味蕾和品味，他既是品酒專家、音樂愛好者（尤其鍾愛歌劇），更是對一切美好事物獨具觸覺的藝術家。他以編寫交響曲一般的精細心思配搭朱古力的味道，令每款朱古力均展現出他的獨特品味。

被譽為「朱古力蓉魔法師」的Robert Linxe把他的崇高標記都押在朱古力這種非凡的材料上，尤其是朱古力蓉。口感如絲般幼滑的朱古力蓉以朱古力和鮮奶油製作，外裹一層薄薄的朱古力，散發出精緻微妙的美味，令人沉醉。

超過36年來，La Maison du Chocolat的朱古力蓉一直是法式尊貴朱古力的象徵。時至今日，La Maison du Chocolat在總廚兼法國最佳朱古力工藝師Nicolas Cloiseau的帶領下，繼續傳承品牌的獨有滋味。

【專門店地址及電話】
金鐘太古廣場246號舖 (2522 2010)
九龍圓方1025號舖 (2196 8333)
中環國際金融中心商場2006號舖 (2801 4880)
中環置地太子114號鋪 (2801 4122)
銅鑼灣利園一期B03A號舖 (2907 2002)