Chef Nina Métayer takes the pastry world off the beaten path: Read her interview in the new Luxus+ Mag!

On the occasion of the release of the new Spring-Summer 2022 issue, discover on page 120 to 123 an interview with the young pastry chef Nina Métayer. Confidences and tips will be on the agenda.

If you live in Paris and pay attention to the culinary programs on French TV, then you’ve probably already heard the name Nina Métayer. Since the end of 2020, the young woman has been running “Délicatisserie”, her online store, where she offers made-to-order cakes. While this first store is inaugurated in the middle of a pandemic, this concept becomes physical by integrating the Printemps du Goût in Paris at the end of August 2021.

A faultless career

Born in La Rochelle in 1988, she reveals in this interview granted to Luxus+ Mag that she discovered her passion for pastry while still in elementary school. Determined to follow her dreams, she gradually climbed the ladder and perfected her pastry skills.

Nina Métayer also recalls the long but fruitful path she took before becoming the renowned chef she is today: “I started in the Parisian palaces. It was at Le Meurice, under the direction of Yannick Alléno, in the sweet brigade of my mentor Camille Lesecq that I really learned my trade. Then, Amandine Chaignot gave me the opportunity to express myself at the Hôtel Raphaël by entrusting me with my first position as chef. Then, Jean-François Piège’s sensitivity and demands in the kitchens of a starred restaurant (the Grand Restaurant, editor’s note) was very formative. At Café Pouchkine, I (re) discovered the world of boutique pastry, in an international context. Today, as part of my training for the Meilleurs Ouvriers de France competition, I learn a lot from them,” she confides.

Named pastry chef by Jean-François Piège, “Pastry Chef of the Year” by Le Chef magazine and “Pastry Chef of the Year” by the famous Gault & Millau Guide in 2017, Nina Métayer excels in her field and has become an icon of French pastry. Her creations, as original as they are light, are a sign of a pastry know-how that has been elaborated and rethought over a long period of time, and which is recognized and adulated by the many French pastry chefs.

Find the full interview in the new Spring-Summer 2022 issue that will be released on July 4th. If you want to pre-order it and take advantage of free shipping (until July 3rd), click here!

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