As a Chef créateur, Nicolas is the talented interpreter of La Maison du Chocolat, knowing its every secret. Having joined over twenty years ago under Robert Linxe, he has never left. His freedoms define the spirit of all la Maison's creations since 2012. Love, art, and technicality—this is how he describes his relationship with chocolate. A material like no other, he summons it with a gesture, so intimately are their destinies linked. He works and imagines the chocolate of tomorrow, attentive to every detail, with perfection and precision as his guiding principles.

His favorite chocolate? The Noir de Cassis.

Nicolas is in charge of crafting the fillings for the chocolates. It is up to him (and his team) to achieve the perfect blend of cream, butter, and chocolate varieties. He is responsible for the perfect texture. The approximately 30 recipes for pralines and ganaches hold no secrets for him. Assembling, mixing, spreading, and manually smoothing on marble slabs, all the fillings are the result of careful attention and precision. These gestures, repeated a thousand times, have been performed daily for 26 years with the same concentration.

His favorite chocolate? The Quito.

Cyril is in charge of the "detailing" of chocolates. He and his teammates hand-cut the slabs of ganaches and pralines into chocolate bonbons using actual guitar strings, earning them the nickname "chocolate musicians." This crucial step in chocolate making requires technical skill, precision, and special attention to perform this ballet of synchronized movements.

His favorite chocolate? The Crêpe Dentelle Twig.

Maxime is responsible for weighing the ingredients for ganache and praline recipes. Concentration and precision are the key words in this role, as this is where all our recipes begin. Each ingredient is weighed to the exact gram before the chocolate bonbons are made. There is no room for approximation or interpretation; all subsequent steps depend on this initial one. Taste requires great rigor and strict adherence to the recipes.

His favorite chocolate? The Quito.

Vanthong works on coating and decorating the chocolates. This is where the chocolate and praline fillings are covered with a thin layer of dark or milk chocolate called "couverture." They are then decorated, one by one, by hand, using a fork or a piping bag. This decoration "signs" each chocolate individually, making it easier to recognize in a box. This highly manual step requires a particular meticulousness that she has mastered.

Her favorite chocolate? The Bohème and the Sylvia, impossible to choose.

Nicolas is in charge of the pastry team. Along with Alex, he coordinates the artisanal production of entremets, éclairs, and macarons in our workshop in Nanterre, just a few kilometers from our Parisian boutiques. His pastry chefs skillfully handle the ingredients, blending not just one type of chocolate, but several in a single dessert. This precise expertise pays homage to the fundamentals of chocolate making, continually redefining the art of ganache.

His favorite chocolate? The Guayaquil.

Emmanuel is in charge of the more miscellaneous products of la Maison. Chocolate bars, candies, and chocolate-covered fruits are continuously produced in the chocolaterie; here gourmandise prevails. With his team, he creates these delightful treats every day, which are both nostalgic and addictive, adding an extra touch of sweetness to the iconic chocolate boxes of the Maison.

His favorite chocolate? The Bohème.

Ronan is responsible for orchestrating the production of la Maison's newest creations. A trained chocolatier, he coordinates the development of recipes conceived and perfected by our chef, Nicolas Cloiseau, bringing them to life on a larger scale. As a perfect interpreter, he masters all techniques, textures, and flavors, from the simplest to the most complex. Precision and consistency are his watchwords.

His favorite chocolate? The Quito.

Laurent is responsible for the chocolaterie. Like a conductor, he oversees the 100% artisanal production by his chocolatiers and ensures the smooth operation of all manufacturing stages. He is in charge of all the organization prior to production. His guiding principles are a sense of priorities, team spirit, and the expertise he is passionate about passing on to everyone.

His favorite chocolate? The Roasted Coconut Twig.

At La Maison, Sébastien is in charge of diverse products, "diverse" which could be translated as particularly addictive and nostalgic treats. With his team, he daily creates delights, coated fruits, and other chocolate confections. These delicacies require precision, respect, and expertise, which he carefully passes on to the chocolatiers around him.

His favorite chocolate? The Quito.

Nicolas is in charge of coating. He and his team handle one of the final stages of chocolate candy production, which they sign manually with individual decorations. This is where the chocolate and praline fillings are coated with a thin layer of dark or milk chocolate called "couverture." They are then decorated, one by one, by hand, using a fork or a piping bag. They add the final touch of craftsmanship unique to the Maison.

His favorite chocolate? The Bohème.

Mikael is in charge of the decoration atelier. It is a true craftsman's work that he performs at this position. Along with his team, he interprets and creates all the artistic pieces of the collections imagined by Nicolas Cloiseau. Drilling, perforating, piercing, and scalloping chocolate into its finest expressions. In the decoration atelier, the plasticity of chocolate lends itself to all sorts of whims. Like a haute couture gesture, all creations require several hours or even weeks of work to sculpt pieces with such ephemeral decorations.

His favorite chocolate? The Bohème.

Alex is in charge of the pastry atelier. He coordinates the entire team that daily creates all the pastries sold in our boutiques. Accuracy and precision are his watchwords in the workshop. Entremets, éclairs, macarons, and even bûches de Noël hold no secrets for him. He possesses pâtissier expertise that pays homage to the fundamentals of chocolaterie and continually redefines the art of ganache.

His favorite chocolates? The fruity ganaches: Maracuja, Salvador, Andalousie.

As a chocolatier in the creation atelier, Alexis is the right-hand man of Nicolas Cloiseau. Together, they work on the chocolate of tomorrow. Daily and tirelessly, they create and develop new and ever more explosive combinations. Guided by the extreme precision of his chef, a Meilleur Ouvrier de France, he is responsible for developing new chocolate bonbons and thematic artistic pieces.

His favorite chocolate? The Guayaquil.

Aux côtés de Nicolas Cloiseau au sein de l’atelier création, Clément, bras droit pâtissier du Chef, est en charge des pâtisseries de demain. Ayant le chocolat comme point de départ, ensemble, ils imaginent de nouvelles recettes, travaillent et retravaillent tous les éphémères, les éclairs, les macarons mais également la bûche de Noël et la galette. L’apparente simplicité de sa pâtisserie recèle un trésor de savoir-faire qui rend hommage à la chocolaterie.

Son chocolat préféré ? Le bâtonnet gourmandise à la noix de coco

Alexandre is the assistant poste manager. He describes himself as the "Swiss Army knife" of the chocolaterie. From fillings to detailing to coating, he knows all the secrets of production and knows how to provide support where and when it's needed. Moving from station to station, he shares his passion, technique, mastery of skills, and diverse expertise.

His favorite chocolate? The Guayaquil.