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Award-winning pastry chef Nina Métayer puts her artistry and refined gourmet palate to work to create exceptional desserts infused with emotion, authenticity, and pleasure. With 60 recipes, from the straightforward to the complex, this comprehensive step-by-step guide explores the inspiring world of Métayer’s confectionary creation. Creativity and a desire to share are central to all of Nina Métayer’s activities. After graduating from the Ferrandi School Paris, Métayer started her career at the hotel Le Meurice under the direction of Yannick Alleno before moving to Jean-Franc¸ois Piège’s Le Grand Restaurant. In 2019, Métayer began offering consultancy services and masterclasses on her experience in luxury hotels, Michelin-starred restaurants and boutique patisseries. Named “Pastry Chef of the Year 2017” by the Gault & Millau guide, Métayer has since been named World’s Best Pastry Chef two years in a row. She currently runs the online patisserie boutique Délicatesserie, offering her pastries for pick-up and delivery in Paris, and makes educational videos for her more than 500,000 Instagram followers. With recipes for everything from fruit crumbles and classic croissants to chocolate bonbons and sculptural sweets, the majority of the recipes in The Delicate Art of Pastry Making come with high-quality step-by-step photographs to help you succeed in your pastry journey. Originally published in French, this new English edition brings Nina Métayer’s work to a new batch of aspiring pastry artists.
Award-winning pastry chef Nina Métayer puts her artistry and refined gourmet palate to work to create exceptional desserts infused with emotion, authenticity, and pleasure. With 60 recipes, from the straightforward to the complex, this comprehensive step-by-step guide explores the inspiring world of Métayer’s confectionary creation. Creativity and a desire to share are central to all of Nina Métayer’s activities. After graduating from the Ferrandi School Paris, Métayer started her career at the hotel Le Meurice under the direction of Yannick Alleno before moving to Jean-Franc¸ois Piège’s Le Grand Restaurant. In 2019, Métayer began offering consultancy services and masterclasses on her experience in luxury hotels, Michelin-starred restaurants and boutique patisseries. Named “Pastry Chef of the Year 2017” by the Gault & Millau guide, Métayer has since been named World’s Best Pastry Chef two years in a row. She currently runs the online patisserie boutique Délicatesserie, offering her pastries for pick-up and delivery in Paris, and makes educational videos for her more than 500,000 Instagram followers. With recipes for everything from fruit crumbles and classic croissants to chocolate bonbons and sculptural sweets, the majority of the recipes in The Delicate Art of Pastry Making come with high-quality step-by-step photographs to help you succeed in your pastry journey. Originally published in French, this new English edition brings Nina Métayer’s work to a new batch of aspiring pastry artists.