Nina Métayer opens two bakeries in La Rochelle

Mathilde Bourge | 11/8/24, 2:33 PM

In mid-November 2024, Nina Métayer opens two boutiques in her native La Rochelle. A true return to her roots for this bakery and patisserie enthusiast.

A surprise! Nina Métayer, crowned Pâtissière de l'Année in 2017, has returned to her roots after a successful career with some of France's top pastry houses, opening two new boulangeries-pâtisseries in her home town of La Rochelle. A project she has long held close to her heart, and which symbolizes the union of her two passions: baking and pastry-making.

A return to her roots

Behind this initiative lies an impressive career path. From her beginnings in prestigious establishments such as Le Meurice and Café Pouchkine, Nina Métayer has forged a reputation commensurate with her talent. Since 2019, she has been putting her expertise at the service of gourmets, and in 2020, she launches Délicatisserie, an innovative, fully digitalized boutique. This will be followed by two points of sale in Paris and Issy-les-Moulineaux. Today, the adventure takes an unprecedented turn in La Rochelle, with the opening of two new outlets featuring a blend of golden breads and exceptional pastries.

This opening is much more than just a professional project for the chef. Trained as a baker in the port city before devoting herself to pastry-making, Nina Métayer is now fulfilling a long-held dream of bringing her two professions together. These new establishments, Le Fournil and Chez Paillat, are open to all those who wish to rediscover the simple pleasure of bread, while savoring unique sweet creations.

The official inauguration of Le Fournil, in the Saint-Éloi district, takes place on Saturday, November 16. The following day, Chez Paillat, in the Saint-Maurice district, will welcome guests for a convivial and festive occasion.

For Nina Métayer, this project is a return to her roots, a tribute to La Rochelle and her first experiences in the world of bread. In fact, it was here, at Denis Baron's bakery, that she made her first forays into the world of bread, an encounter that would forever shape her career. Today, she takes possession of the historic Chez Paillat and Le Fournil establishments, the keys to her baking adventure handed to her by her mentor, Denis Baron himself.

Practical information

Le Fournil, 90 Boulevard André Sautel, 17000 La Rochelle
Chez Paillat, 170 avenue Carnot, 17000 La Rochelle

These news might interest you

News & Events

Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).

Craftsmen & Know-How

40°C à Paris : les 5 glaces parfaites pour se rafraîchir (et se faire plaisir)

Découvrez notre sélection de glaces et sorbets incontournables à Paris pour surmonter la chaleur environnante !

News & Events

Qatar Airways et Yannick Alléno : une alliance gastronomique au sommet

La compagnie aérienne Qatar Airways s’associe à Yannick Alléno pour une collaboration d’exception. Ensemble, ils redéfinissent l’expérience culinaire des passagers First et Business Class, tant dans les airs que dans les salons VIP.

Chef

Yannick Alléno

Restaurant

Le 1947 à Cheval Blanc 73120 COURCHEVEL

Hotels & Bed & Breakfast

A refuge between land and sea

There are places that make you never want to go home again once you've pushed open the door. Solène and Nicolas Conraux's La Butte is one of them.

News & Events

Bocuse d’Or 2027 : voici les candidats français sélectionnés pour le concours

Qui succédera au chef Paul Marcon ? Avant la prochaine édition de la biennale gastronomique en janvier 2027, les candidats s’affrontent pour représenter la France.

News & Events

Ce restaurant 3 toques propose le paiement en 3 fois sans frais

Le chef Alain Llorca, à la tête d’un restaurant 3 toques à La Colle-sur-Loup, propose désormais à ses clients de régler leur repas en trois fois sans frais. Une initiative inédite dans le secteur de la gastronomie haut de gamme, pensée pour concilier excellence culinaire et réalités économiques.

Chef

Alain Llorca

Restaurant

Alain Llorca 06480 LA COLLE-SUR-LOUP