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Nina Métayer’s Holiday Collection: Where Childhood Memories Become Edible Art

Nina Métayer’s Holiday Collection: Where Childhood Memories Become Edible Art September 30, 2025Gourmet, ParisOff

Nina Métayer’s Holiday Collection: Poetry in Sugar, Memories in Chocolate

Some chefs create pastries. Nina Métayer creates emotions. Crowned World’s Best Pastry Chef 2024, she has already conquered the palaces of Paris, the Michelin-starred tables, and the hearts of gourmets worldwide. But with her Holiday Collection 2025–2026, Nina does something more intimate: she shares her own childhood memories, transcribed in chocolate, spice, and gold.

The Magic of a Christmas Sphere

The star of this season is La Boule de Noël. At first glance, it is a delicate chocolate ornament, painted by hand like a jewel for the festive table. But break its golden shell, and the magic begins: layers of spiced biscuit, citrus compote, honey creams, and a ganache infused with cinnamon and Madagascan vanilla — a cascade of flavors that sing of winter evenings, laughter, and the warmth of family traditions. Hidden inside, a treasure: twenty miniature chocolates to crack and share, as if joy itself had been multiplied into little bites.

It is not just dessert. It is an edible memory.

The Classics, Reinvented

For those who lean toward tradition, Nina reimagines the trio of classic bûches with her signature finesse:

Chocolate Cardamom, where the richness of brownie meets the sparkle of green cardamom.
Pistachio, a symphony of textures — praline, mousse, chantilly — celebrating the pistachio in all its forms.
Exotic, a winter escape: coconut, mango, passion fruit, lime, sunshine sculpted into cream and sponge.

Each bûche is familiar, yet somehow elevated, like a beloved story told anew.

The Galette as Art

Then comes January, when festivities shift from Yule logs to galettes des rois. Nina’s creations are anything but ordinary.

Solstice, with its frangipane of citron confit and verbena, feels like a fragrant pause in the heart of winter.
L’Arbre de Vie, dotted with apple and scented with cardamom, transforms the galette into a delicate ode to renewal.
L’Ambrée, lush with aged rum and almond frangipane, whispers of tradition warmed with exotic nuance.

To crown it all, Nina launches her first collection of fèves — porcelain charms designed like jewels, which double as pendants. A gesture that extends the magic far beyond the table.

A Personal Reflection

What strikes me most is Nina’s sincerity. “Émotion and the awakening of the senses define my pastry,” she says. And it is true: every creation feels less like a product than a story — her story. Childhood winters in Alsace, the scent of fir trees, the delight of decorating them, the nostalgia of mandarin peel and gingerbread. These are the details she transforms into works of edible art, reminding us that pastry, at its highest form, is not indulgence but heritage.

In Nina Métayer’s hands, sugar becomes memory, chocolate becomes poetry, and dessert becomes a moment worth adoring.

Discover more at delicatissserie.com

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