"The chocolates are very European;  that is, they are bite-sized, intensely flavored, and a little goes a long way."     Where Atlanta,   February, 1997
"And what is Atlanta's best chocolate candy? It's a fabulous piece of fantasy confectionery called rum fondant.... Scoring highest as making the best candy generally was Maison Robert, too... Of the 32 different candies tasted by each judge, we tabulated the top ten according to their scoring sheets. Once again, the candy of Maison Robert came in on top."     Results of The Great Gazette Chocolate Candy Tasting,   February, 1979
So now, in a little cottage beneath a spreading oak, this Frenchman continues to overwhelm customers with his exquisite delicacies. A tin of Robert's assorted chocolates resembles a jewel box...     The Atlanta Journal Constitution,   May, 1999
"It's at Maison Robert that you suddenly remember that indulgence is good for the soul, that you don't need to squeeze into a bathing suit for several months, and that you owe yourself a little reward."     The Atlanta Journal and Constitution Magazine,   February, 1980
At Atlanta's Maison Robert chocolatier Robert Reeb turns America's favorite flavor into candies that turn people crazy, tempting even the most strong-willed dieter to eat just "one more piece."     The Atlanta Constitution,   February, 1980
"... sophisticated European-style confections in the boxed assortment of hand-dipped chocolates (the very best and freshest in town) offered by master chocolatier Robert Reeb..."     Atlanta Magazine,   December, 1990
"A native of Lorraine, France, Reeb has studied and worked in France and Switzerland. He said the key to creating finely detailed, yet tasty, chocolates and pastries is through constant practice and observation."     The Atlanta Journal/Constitution,   June, 1994
"Having been to France, I have seldom come across anything so authentic to a patisserie (pastry shop) as Maison Robert. Owner, Robert Reeb, trained in his native France and in Switzerland, and still personally makes his confections. Everything is made from scratch, no shortcuts are taken. And while it's hard to believe anything so attractive could taste so good, everything does."     Where/Atlanta,   February, 1992
"These chocolate-and-cream-centered (ganache) truffles are rolled in dark or light chocolate or cocoa. If you would rather have a romantic and intimate night at home with your lover on Valentine's Day, stop at Maison Robert for one of these [boxes of] truffles. These chocolate teardrops from the heavens are loaded with more aphrodisiacal powers than Cupid's arrows..."     Accent on Atlanta,   February, 1994
"Best Chocolate Candy:   Maison Robert makes, on the premises, delicious chocolate truffles and other triumphs of chocolate wizardry."     Atlanta Magazine,   August, 1991
If your only encounter with quiche has been with the mile-high, airfilled concoctions at some of Atlanta's busier continental restaurants, a revelation awaits you at Maison Robert. The quiche is the real thing - creamy, delicate custard in a flaky tender crust...     The Atlanta Journal and Constitution Magazine,   February, 1980
In less than two months, Maison Robert's quiche Lorraine has established itself as one of the area's finest. The secret to this cloudlike pie is the absence of cheese. It consists mainly of eggs and whipping cream....     Creative Loafing,   February, 1978
A description set the mouth to watering: Meringues dipped in chocolate, chocolate-dipped coconut macaroons; almond macaroons; marzipan sculptures...
Georgia Trend,   July, 1991

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