At Jaeger-Le Coultre, Time for Dessert

Haute delicacies and haute horlogerie could not look like the obvious companions, however to Nina Métayer, they’re meant for each other.

The Paris-based pastry chef has created 4 desserts for the Swiss watchmaker Jaeger-LeCoultre’s 1931 Café, an attraction that accompanies an exhibition celebrating the 90th anniversary of its Reverso mannequin.

The eight,600-square-foot show, “Reverso: Timeless Stories Since 1931,” opened this summer time at Ok11, an arts heart in Shanghai, and is scheduled to maneuver to 15 Rue Faubourg-St. Honoré in Paris in October.

Ms. Métayer’s Bruit de Noisette is product of layers of chocolate shortbread, hazelnut biscuit, mousse and crunchy praline, adorned with distinct traces that echo the gadroons on a Reverso case. “I wanted to imagine the feel and curve of Art Deco and give that to my desserts,” she mentioned.Credit…by way of Jaeger-LeCoultre

Ms. Métayer, 33, mentioned craftsmanship, small particulars, precision — even sensuality — are features of watchmaking and pastry. (“You listen to the noise your watch makes, and like dessert, you need all your senses.”) And in fact, time. (“Dessert is not necessary to eat, so take the time to enjoy it.”)

In addition to their Art Deco look, to match the Reverso’s design and that of the cafe, the pastries additionally use substances from Jaeger-LeCoultre’s dwelling within the Vallée de Joux, Switzerland.

For instance, the Silence de Myrtille is Ms. Métayer’s homage to tarte aux myrtilles du Risoud, a standard tart with blueberries from the area’s Risoud Forest. In her recipe, the blueberries are cooked with a little bit of lemon zest and placed on a crunchy shortbread base — “so it’s fresh, but with a lot of character,” Ms. Métayer mentioned.

Silence de Myrtille is her homage to tarte aux myrtilles du Risoud. In her recipe, blueberries are cooked with a little bit of lemon zest and placed on a crunchy shortbread base.Credit…by way of Jaeger-LeCoultreSoupir Chocolat is a shiny chocolate concoction infused with a gentian spirit from the Vallée de Joux, Switzerland, area, the house of Jaeger-LeCoultre.Credit…by way of Jaeger-LeCoultre

The Secret de Fruits Rouges, crammed with poached raspberries and blueberries, was named for the hidden engineering that goes into watchmaking, Ms Métayer mentioned. And, topped with a pile of whipped cream, the pastry resembles a Swiss mountain.

The Soupir Chocolat is a chocolate concoction infused with a gentian spirit from the area, and the vegan Bruit de Noisette is product of layers of chocolate shortbread, crunchy praline and hazelnut biscuit and mousse, adorned with three traces that echo the gadroons on a Reverso case. “I wanted to imagine the feel and curve of Art Deco and give that to my desserts,” she mentioned.

In Shanghai, a pastry and low have been 260 renminbi, or $40.25; the value in Paris has not been decided, the model mentioned.

She mentioned she realized about watchmaking through the challenge, and professed a keenness for the Reverso as a result of its case could be flipped — a characteristic first created to guard the watches of polo-playing British officers in India.

“When I make my dessert, I need the time. But when I eat, I don’t need the time anymore,” she mentioned. “There’s something very philosophical about that.”