François Payard
Encyclopedia
François Payard is a pastry chef and cookbook author.
Born in Nice
, chef François Payard grew up spending much of his time in his grandfather’s pastry shop, Au Nid des Friandises, on the Riviera.
After coming to New York City
in 1990 from traveling around Paris honing his skills in three-star Michelin rated pastry kitchens, chef François Payard began his New York City career at Le Bernardin
and Restaurant Daniel where he earned recognition in the kitchen as the 1995 recipient of the James Beard Association “Pastry Chef of the Year” award, honoring him for his unique pastry designs and high attention to flavor.
In 1997, chef François Payard opened his first Pâtisserie and Bistro with Payard Pâtisserie and Bistro on Manhattan’s Upper East Side. Currently, Payard has locations in Brazil, Japan, Caesar’s Palace in Las Vegas, and New York.
Chef François Payard is also the author of several cookbooks, “Bite Size: Elegant Recipes for Entertaining,” “Simply Sensational Desserts” and his most recent “Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone.”
Chef François Payard's recent creations include Soy Chocolate Mousse and upgrades to the classic Payard Holiday Yule logs.
Born in Nice
Nice
Nice is the fifth most populous city in France, after Paris, Marseille, Lyon and Toulouse, with a population of 348,721 within its administrative limits on a land area of . The urban area of Nice extends beyond the administrative city limits with a population of more than 955,000 on an area of...
, chef François Payard grew up spending much of his time in his grandfather’s pastry shop, Au Nid des Friandises, on the Riviera.
After coming to New York City
New York City
New York is the most populous city in the United States and the center of the New York Metropolitan Area, one of the most populous metropolitan areas in the world. New York exerts a significant impact upon global commerce, finance, media, art, fashion, research, technology, education, and...
in 1990 from traveling around Paris honing his skills in three-star Michelin rated pastry kitchens, chef François Payard began his New York City career at Le Bernardin
Le Bernardin
Le Bernardin is a Michelin Guide three star, Zagat-rated restaurant in New York City. It was started in 1972 in Paris by Gilbert and Maguy le Coze and moved to New York in 1986....
and Restaurant Daniel where he earned recognition in the kitchen as the 1995 recipient of the James Beard Association “Pastry Chef of the Year” award, honoring him for his unique pastry designs and high attention to flavor.
In 1997, chef François Payard opened his first Pâtisserie and Bistro with Payard Pâtisserie and Bistro on Manhattan’s Upper East Side. Currently, Payard has locations in Brazil, Japan, Caesar’s Palace in Las Vegas, and New York.
Chef François Payard is also the author of several cookbooks, “Bite Size: Elegant Recipes for Entertaining,” “Simply Sensational Desserts” and his most recent “Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone.”
Chef François Payard's recent creations include Soy Chocolate Mousse and upgrades to the classic Payard Holiday Yule logs.