Dessert as Art

© La Maison du Chocolat

What has given La Maison du Chocolat the esteem of the culinary world is how its specialty chocolate creations elevate the dessert to art.

Thank master chef Nicolas Cloiseau, who, since joining the company in 1996, has been pushing the envelope with fantastically elaborate creations, like this Easter’s praline-egg–filled goose (pictured; $160), complete with luggage that Cloiseau even crafted to look like scaly crocodile skin.