Editor’s Note: This article first appeared in the print edition of the 2022 spring-summer issue of Luxus+ Mag. Click hereto see the full issue.
Nina Métayer bakes her cakes to perfection, but she’s burning up the stages in her career as a pastry chef.
Distinguished twice in a row (2016 and 2017) Pastry Chef of the Year by Gault et Millau, before her 30th birthday, she has worked for Palaces (the Meurice, the Raphael), the Grand Restaurant (starred) or the Café Pouchkine. In 2019, she started consulting in Haute Pâtisserie. And at the end of 2020, she inaugurated her 100% digitalized pastry shop: delicatesserie.com.
Nina, Did you always want to make pastry your profession?
“I took my first steps in pastry with friends. After school, we used to prepare cakes for the afternoon snack. It was mainly my desire to travel, to open stores abroad to share French know-how, which is recognized worldwide in this field, that guided my career choice. After bread and pastries, I discovered that the field of possibilities was infinite in pastry making and I decided to devote myself fully to it.
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Featured photo : © M.S
