La Maison du Chocolat
About
La Maison du Chocolat is a French luxury chocolate company founded in 1977 by master chocolatier Robert Linxe in Paris. Linxe is widely credited as a pioneer of ganache-based chocolate, elevating the art of the chocolate truffle and developing techniques for creating intensely flavored, smooth ganache fillings using premium cocoa and natural ingredients.
The company's first boutique opened on the Rue du Faubourg Saint-Honore in Paris. La Maison du Chocolat has since expanded to operate boutiques in Paris, London, New York, Tokyo, Hong Kong, and other select cities. The brand maintains a deliberately limited distribution footprint, selling primarily through its own retail locations and e-commerce platform rather than through mass-market retailers.
In 2007, La Maison du Chocolat was acquired by the Savencia Fromage & Dairy group, formerly known as Bongrain, a French food conglomerate. The acquisition provided resources for international expansion while the brand retained its artisanal identity and Parisian production base.
Nicolas Cloiseau, who was named a Meilleur Ouvrier de France (Best Craftsman of France) in chocolate in 2007, serves as the head chef chocolatier. The product range includes ganache-filled truffles, pralines, chocolate bars, macarons, pastries, and seasonal collections. La Maison du Chocolat sources its cacao from select plantations and works with specific cacao varieties to achieve consistent flavor profiles. The chocolates are produced in the company's atelier in Nanterre, outside Paris. Collections are refreshed seasonally, with limited-edition offerings tied to holidays and special occasions. The brand positions itself in the upper tier of luxury chocolate, with gift boxes typically priced between $30 and $200.
The company's first boutique opened on the Rue du Faubourg Saint-Honore in Paris. La Maison du Chocolat has since expanded to operate boutiques in Paris, London, New York, Tokyo, Hong Kong, and other select cities. The brand maintains a deliberately limited distribution footprint, selling primarily through its own retail locations and e-commerce platform rather than through mass-market retailers.
In 2007, La Maison du Chocolat was acquired by the Savencia Fromage & Dairy group, formerly known as Bongrain, a French food conglomerate. The acquisition provided resources for international expansion while the brand retained its artisanal identity and Parisian production base.
Nicolas Cloiseau, who was named a Meilleur Ouvrier de France (Best Craftsman of France) in chocolate in 2007, serves as the head chef chocolatier. The product range includes ganache-filled truffles, pralines, chocolate bars, macarons, pastries, and seasonal collections. La Maison du Chocolat sources its cacao from select plantations and works with specific cacao varieties to achieve consistent flavor profiles. The chocolates are produced in the company's atelier in Nanterre, outside Paris. Collections are refreshed seasonally, with limited-edition offerings tied to holidays and special occasions. The brand positions itself in the upper tier of luxury chocolate, with gift boxes typically priced between $30 and $200.
Luxury Chocolates & Confections
La Maison du Chocolat is a French luxury chocolate house founded in 1977 by Robert Linxe, a pioneer of ganache-based chocolate. Led by Meilleur Ouvrier de France Nicolas Cloiseau, the brand produces truffles, pralines, and pastries at its atelier near Paris. Boutiques operate in Paris, London, New York, Tokyo, and Hong Kong, with a focus on controlled distribution.
Brand Details
Brand Tier
High Luxury
Price Range
$30 - $200
Founded
1977
Headquarters
Paris, France
Parent Company
Savencia Fromage & Dairy
