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MEET FRANÇOIS
PAYARD
François
Payard is a third generation French Pastry Chef born in Nice
on July 16th, 1966. François cultivated his passion for the
art of Pastry as a child in his grandfather’s acclaimed
shop, Au Nid des Friandises on the Riviera. He grew up
surrounded by the delicious classic French pastry in the
tradition carried on by his parents and grandparents for
over fifty years.
After honing his skills in classic pastry by his family’s
side, François moved to Paris where he learned the artistry
and refinement of transforming traditional desserts into
exquisite plated presentations whose taste, texture and
originality opened new horizons in his career. His
dedication and passion earned him positions in several of
France’s finest kitchens. In 1988, Payard held his first
position as Pastry Chef in Paris at La Tour d’Argent
(***Michelin). The following year he went on to become
Pastry Chef in the kitchen of Alain Senderens at Lucas
Carton (***Michelin). In these renowned restaurants he met
the challenge of creating dessert menus worthy of a three
star Michelin rating.
François’ desire to travel and discover a new culture
brought him to New York in 1990. Here he was eager to
experiment with new ideas, flavors and techniques that he
felt would be welcomed in the capital of cosmopolitan
tastes. His first position in New York as Pastry Chef at Le
Bernardin (****NY Times), challenged him to create a new
dessert repertoire and made him popular for his beautifully
presented creations, bursting with delicate flavors and
taste. In 1993, François Payard joined Chef Daniel Boulud
for the opening of Restaurant Daniel (****NY Times) where he
delighted guests with his chocolate and seasonal fruit
menus. In 1995, The James Beard Foundation named François
“Pastry Chef of the Year” in recognition of his accent on
flavor combined with a unique sense of pastry design.
In August of 1997, François’ childhood dream of opening his
own restaurant became a reality. Located on 1032 Lexington
Avenue, François strived to innovate, perfect, educate and
contribute his ideas and passion to the field of pastry.
Considered as one of Manhattan’s finest culinary
destinations for 12 years, the establishment closed its
doors the first week of July 2009, due to the loss of its
lease. Chef Payard is now heading towards new endeavors and
is looking for a new home to welcome his loyal patrons and
pastry/chocolate lovers.
In 1998, he was acknowledged for this by being awarded
“Pastry Chef of the Year” by the Bon Appétit Food &
Entertainment Awards and again in 2001 by the International
Pastry Competition Committee-Beaver Creek. In July of 2004,
François was honored with the prestigious Ordre du Mérite
Agricole, Medal of Honor by the French Government. And in
2005, he received Wine Spectator’s Award of Excellence for
having one of the most outstanding wine lists in the world
as well as being selected in 2006 as a member of Relais
Desserts International a professional association of the 85
Best Pastry Chefs in the World.
François was also honored with the Dom Pérignon Award Of
Excellence for 2010.
Branches of Payard opened at Caesars Palace in Las Vegas,
Japan and Korea. In November 2009, he opened the François
Chocolate Bar on the fourth floor of Mauboussin’s Madison
Avenue boutique in New York. Described as “a chocolate
jewelry shop,” the store is devoted to Chef Payard’s
chocolate creations. François is the author of the popular
cookbooks “Bite Size: Elegant Recipes for Entertaining” and
“Simply Sensational Desserts”. In April 2008, his latest
cookbook “Chocolate Epiphany: Exceptional Cookies, Cakes,
and Confections for Everyone” was released.
In September
2010, François opened FPB, a casual bakery on West
Houston Street in downtown New York City, where guests can
enjoy a variety of sweet and savory selections in an
inviting, casual setting. FPB is the first of several
collaborative projects from François and restaurateur Marlon Abela of Marlon Abela Restaurant Corporation (MARC), whose
portfolio also includes the A Voce restaurants in New York
City, as well as other restaurants in the U.S. and London.
Additional projects similar to the FPB concept as well as an
upscale patisserie are due to open in New York City
throughout 2010 and 2011.
We welcome you to discover and delight in François’ favorite
confections reminiscent of his grandfather’s days.
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