Robert Linxe settled in Switzerland in 1955 to perfect his skills in fine foods chocolate making, before moving to Paris where he opened his first Maison Du Chocolat establishment. For the next 30 years he devoted his life to in fine foods creativity and a quest for perfection.

In 1977 the first Maison Du Chocolat opened its doors at rue du Faubourg Saint-Honore in the basement of a former wine cellar. This was thought to be daring, devoting an enterprise specifically to luxury fine foods and in particular, chocolate. At this time chocolate was considered a luxury and bought for consumption at Christmas and Easter. It was not long before he became known as the Wizard of Ganache, a title given to him by Jean-Paul Aaron. During this period the chocolatier launched his first flavoured in fine foods ganaches including one infused with fresh mint leaves.

The gamble of opening a fine foods store dedicated to chocolate paid off and in 1987 a second boutique was opened with more and more customers pouring through the doors. Chocolates were made in the Parisian workshop and then sent out. 1990 was one of the very best years for fine foods when the chocolate éclair was launched and reinvented by Robert Linxe. It was also the year when a store opened in New York on Madison Avenue, one of the most prestigious and very best of locations just a short distance from Central Park.

Editorial | Image Courtesy Of La Maison Du Chocolat