At work since 5 a.m. on this rainy Tuesday, Nina Métayer welcomes us into her laboratory in the company of the “project manager” of her Easter Water Lily, Alicia. After several months of testing and then production, the two pastry chefs are perfecting their latest Easter creations. The chocolate comes together petal by petal.
This Sunday, March 31, around fifty Water Lilies will be found on family tables, and a few lucky people will be able to acquire their sesame at the last minute in the Parisian boutiques of the best pastry chef in the world. Like Nina Métayer, Matthieu Carlin, pastry chef at the Hôtel de Crillon (Paris, 8th arrondissement), and Maxime Frédéric, his counterpart at the Hôtel Cheval Blanc (1st arrondissement, owned by LVMH, shareholder of Le Parisien) use Easter as a showcase exceptional in their know-how.
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