Nina Métayer’s signature dish for Lafont

When Lafont asked her to make a signature dessert, it was June and all she had to do was observe nature.
The taste of summer with strawberries and linen that the brand uses in the making of its eco-responsible clothes, all in a recipe from its repertoire that the pastry chef reinterpreted for the occasion.

This exercise in style fits perfectly with what she does on a daily basis, sourcing as much as she can around her home. The double cream is from Normandy, the organic T 80 flour comes from the local flour mill, the butter is PDO Charente-Poitou – a nod to her region of origin -, the almond cream is made with almonds that she roasts herself in the oven, the strawberries are from the garden, not to mention the flax seed from the next field.

The recipe is simple to make and easy to see like everything else the chef offers on her YouTube channel.
Make a sweet shortcrust pastry with flour and almond powder, don’t forget the fleur de sel, add a light cream of almonds, arrange the raw strawberries on which you sprinkle a brown sugar to make them shine, and finish with the flaxseed chips in a nougatine style that crunches under the tooth.
Successful effect. The combination of textures, between the crunchiness of the pastry, the sweetness of the cream and the freshness of the fruit, bursts in the mouth. This subtle delicacy does not resist two minutes to any normally constituted gourmand.