![]() To finish the year, in October we’ll be throwing a large anniversary party at the Carrousel du Louvre in Paris for clients and friends.ĬI: Are you planning to open any other retail shops? Called, Les Grands Carrés, this collection celebrates our most beloved recipes in a new format. We’re also releasing a limited edition collection of our classic chocolates in XL. ![]() NC: We have celebrated this important year with collaborations with the notable street artist Nasty as well as a partnership with Mugler on a collection of chocolates inspired by the perfume Angel. I would say that certain tastes have evolved over the generations but Linxe’s philosophy has remained intact.ĬI: What other projects, promotions are on the schedule to celebrate La Maison du Chocolat’s 40th anniversary? NC: I spent ten years learning from Linxe and during that time he truly developed my senses for the balance between tastes and flavors. I feel responsible for what he has created, his philosophy of taste, assemblages and his balances.” Is maintaining that philosophy difficult? What would you consider are your contributions to La Maison du Chocolat’s and Robert Linxe’s legacy? I make chocolates as he would have made them today. I try to not look too much around me but always look forward in the search of creations that are original and surprising.ĬI: Several years ago, you said, “I am heir to the perfection of balances of Robert Linxe. I’m not going to make chocolates with caramel one season just because everyone else is making them. NC: I tend to be someone who looks seldom at current trends. These people are putting all their love into a small production and the incredible taste of their products inspires my creativity.ĬI: What culinary/food trends are having an impact at the company with regards to new product creations? Today, I am very inspired by meetings with certain small producers of high quality. These earlier chocolates were often inspired by Robert Linxe’s trips to plantations or by classical music – he was a great opera lover. ![]() There are certain recipes that over the years have become a real part of our heritage such as the Quito, Salvador, or Boheme. NC: It’s really our clientele who choose our iconic chocolates. This unique and close relationship with the company means that we can have a higher quality selection of our materials, acquiring cocoa beans that are more or less “sur mesure” or “tailor-made” to create quality, single-origin chocolates.ĬI: How did the selection of the Icons come about? Is there some history behind each creation? ![]() NC: We still work very closely with Valrhona and collaborate to source our cocoa beans directly from the producers. ![]()
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