Payard Patisserie & Bistro CLOSED

This restaurant is now closed. Our original review follows:

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. The following year he went on to become Pastry Chef in the kitchen of Alain Senderens at Lucas Carton. 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 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, where he delighted guests with his chocolate and seasonal fruit menus. In 1995 The James Beard Association 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 Pâtisserie & Bistro became a reality. Since Payard's conception, François has continued to strive to innovate, perfect, educate and contribute his ideas and passion to the field of pastry. 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.