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Galette Notre dame Blanc.jpg
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Program in Budapest


What will you learn? 

Start: 13 October

End: 14 October

Hours: 9:00 - 18:00

Masterclass Level: Intermediate

Masterclass Theme: Christmas cakes

Address: Miele látványkonyha, 1022 Alsó Törökvészi út 2.


Price: 130000HUF + 27% VAT

Price includes: 

  • Coffee & light lunch.

  • Detailed recipe book with space for notes.

  • Certificate of participation signed by the chef

  • Photos with Chef 

  • Simultaneous translation from French to English and Hungarian.

  • Dessert University apron

  • Tasting!

  • Buche Agrumes (entremets) 

  • Roulé aux marrons (Individuel)

  • Couronne tatin (Individuel)

  • Pavlova fruit rouge (Individuel)

  • Bûchette croustillante pralinée (Individuel) 

  • Galette Notre Dame (entremets) 

  • Tarte au chocolat onctueuse caramel - noix de pecan

Nina Métayer - @ninametayer

“I would like for my pastries and desserts to bring a special kind of atmosphere and set of feelings that I feel is my duty to share with the world.”


Nina Métayer, one of the most talented individuals within the new generation of French pastry chefs, perfected her craft at Ferrandi Paris, the world-renowned culinary school. She is only 32, but has already received several awards, and started off her career working in luxury hotels such as the Meurice Hotel’s restaurant in Paris, alongside the 3 Michelin star chef Yannick Aléno, who was working there at the time. Her claim to fame was further initiated when she became the head pastry chef at Le Raphael, the 5-star hotel. At this time, her recipe book “Le Choux” (Doughnuts) hit the shelves in bookstores.

Following the hotels she was hired by the Le Grand restaurant, to create the dessert menu. A mere 6 months subsequent to the opening, the restaurant received 2 Michelin stars. Her most famous works include raspberry and blackcurrant flavoured babushka dolls, strawberry lime pavlova, or the ceremonial La Skoulptura cake, made with lime mousse and berries. She formulated all of these at her last workplace, the legendary Café Pouchkine restaurant/café/patisserie, where she was responsible for creating original desserts. Currently, she is working on expanding personal projects (a patisserie in London, teaching, creating online video content), and participates in various dessert creation and development collaborations. Her second book is on the way and she works in a personal experiment laboratory.



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