{"id":10323,"date":"2022-06-29T15:43:17","date_gmt":"2022-06-29T13:43:17","guid":{"rendered":"https:\/\/magazine.luxus-plus.com\/?p=10323"},"modified":"2024-05-14T22:26:31","modified_gmt":"2024-05-14T20:26:31","slug":"chef-nina-metayer-takes-the-pastry-world-off-the-beaten-path-read-her-interview-in-the-new-luxus-mag","status":"publish","type":"post","link":"https:\/\/magazine.luxus-plus.com\/en\/chef-nina-metayer-takes-the-pastry-world-off-the-beaten-path-read-her-interview-in-the-new-luxus-mag\/","title":{"rendered":"Chef Nina M\u00e9tayer takes the pastry world off the beaten path: Read her interview in the new Luxus+ Mag!"},"content":{"rendered":"

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 M\u00e9tayer. Confidences and tips will be on the agenda.<\/p>\n

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If you live in Paris and pay attention to the culinary programs on French TV, then you’ve probably already heard the name Nina M\u00e9tayer<\/strong>. Since the end of 2020, the young woman has been running \u201cD\u00e9licatisserie<\/strong>\u201d, 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 Go\u00fbt in Paris at the end of August 2021.<\/p>\n

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A faultless career<\/h2>\n

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Born in La Rochelle in 1988, she reveals in this interview granted to Luxus+ Mag<\/strong> 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.<\/p>\n

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Nina M\u00e9tayer also recalls the long but fruitful path<\/strong> she took before becoming the<\/strong> renowned chef she is today<\/strong>: \u201cI started in the Parisian palaces. It was at Le Meurice, under the direction of Yannick All\u00e9no, 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 H\u00f4tel Rapha\u00ebl by entrusting me with my first position as chef. Then, Jean-Fran\u00e7ois Pi\u00e8ge’s sensitivity and demands in the kitchens of a starred restaurant (the Grand Restaurant, editor’s note) was very formative. At Caf\u00e9 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<\/em>,\u201d she confides.<\/p>\n

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Named pastry chef by Jean-Fran\u00e7ois Pi\u00e8ge<\/strong>, \u201cPastry Chef of the Year\u201d by Le Chef magazine and \u201cPastry Chef of the Year<\/strong>\u201d by the famous Gault & Millau Guide in 2017, Nina M\u00e9tayer 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.<\/p>\n

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

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Une publication partag\u00e9e par Luxus+ Magazine (@luxusplusmagazine)<\/a><\/p>\n<\/div>\n<\/blockquote>\n