Chef Nina Metayer : the darling of Parisian patisserie
- Owner of Delicatisserie, Paris
- Pastry Chef of the Year 2016 & 2017
- Experience in many Michelin star restaurants
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At not even 30 years of age, Nina Metayer, the darling of Parisian patisserie, is the new creative pastry director at Café Pouchkine.
First of all, it was thousands of kilometres from her home port of La Rochelle that she discovered her vocation as a baker. It was in fact in Mexico, where aged 16 whilse studying abroad for a year that she met a couple of French bakers. Then, on her return to France, with her literary high school diploma in the bag, Nina Metayer obtained her professional qualifications in baking at La Rochelle before working in Australia, first at a well-known French bakers and cake shop in Melbourne and then pastry-making at restaurants in Dunsborough, Darwin and Port Douglas.
Later, when Nina Metayer returned to France in 2010, she felt she needed to improve her skills and above all wanted to masters dessert techniques. Then, she joined Ferrandi and shortly after became a member of Camille Lesecq’s brigade at the Meurice as a commis and then demi-chef de partie. Amandine Chaignot entrusted her with her first second-in-command role at Raphaël before appointing her “head pastry chef”. In 2015, she joined Michelin-star chef Jean-François Piège as head pastry chef for the opening of his “Grand Restaurant”, rue d’Aguesseau in Paris. Most of all, the restaurant was awarded 2 Michelin stars 6 months after opening.
The awards flowed thick and fast in 2016
Her Chocolate-Buckwheat creation was in the running for the best chocolate dessert of the year in the Lebey Guide. Indeed, Nina Metayer was voted Pastry Chef of the Year 2016 by her peers in the magazine Le Chef and the Gault & Millau guide named her Patissier of the Year 2017 in November of the same year.
In fact, Nina Metayer, of Russian descent through her grandmother, has been a fan of Café Pouchkine since its beginnings and was chosen by Andrey Dellos as the group’s Creative Dessert Manager in the spring of 2017 at a key time for the company in the process of globalisation. There, she faces the challenge of producing extremely stylish patisseries with clear, mouthwatering flavours emblematic of their Franco-Russian identity. They are available in the two Parisian tea rooms, one on the ground floor of Printemps de la Mode and the other Place de la Madeleine.
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