La Maison du Chocolat takes Christophe Michalak hostage.
The key to the Maison du Chocolat chefs in residence adventure is to literally cultivate the art of rapprochement. By sequestering Christophe Michalak, la Maison is one step closer to quench its uber-obsession with fine taste.
To appease the exponential increase in our day-to day cravings, this collaboration with Christophe Michalak seems to have been intuitively designed for 2021. It’s about pastry, of course, but more importantly, it is about sharing: the good, the exceptional, and the sustainably crafted. A need for the essential, a search for meaning, simplicity, without fanfare, full of emotion.
For someone who loves nothing more than chocolate, and the “wow factor” of Robert Linxe’s praliné, this offer of carte blanche is the first time he accepts such an invitation.
With Nicolas Cloiseau, he looks to a childhood memory of the Sachertorte, inspired by the one made at the Sacher Hotel in Vienna. An emblematic travel cake, that can be shipped anywhere, envisioned to be a rendezvous for celebrating the pleasure of receiving and sharing.
His idea for la Maison ? The voyage: the kind that redefines surprise and the unexpected. He created a cake: gourmand, nomadic and generous snack-cake. Half pastry/half chocolate bonbon; his cake is perfect for traveling, shipping, sharing, keeps for three weeks, and is best served at room temperature.