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Cappuccino
A native of Nice and a third-generation pastry chef, Francois Payard grew up in a family that has carried on the French tradition of pastry making for over 50 years. And it shows, too. Before branching out on his own, this James Beard "Pastry Chef of the Year" created little bites of heaven in some of France's and New York's finest kitchens. His culinary resume includes stints at three-star Michelin restaurants such as La Tour d'Argent in Paris, where he had his first pastry chef position, and Lucas Carton, Alain Senderens' restaurant. After his three-star tour, Chef Payard made his way across the pond to New York, where he began creating the desserts that he's now so famous for at Le Bernardin and Restaurant Daniel. While he was at Restaurant Daniel, the James Beard Association named Chef Payard "Pastry Chef of the Year." While he's won many more accolades since then, which you can read about in our "Comfort Zone" section, his work is better tasted than read about, as he's been tantalizing pastry lovers in both Las Vegas and New York for years with his unique creations, which have even earned him international dessert clientele in Japan and Korea. Pastry isn't Chef Payard's only passion, though; he also loves driving cars and motorcycles! When he isn't on the road, he's ably assisted in the kitchen by Executive Chef Gregory Gourreau, who used to be the head pastry chef for Alain Ducasse at Mix, which he opened in Las Vegas. If you'd like to learn more about Chef Payard, you can read our exclusive interview with him. If you'd like to read his restaurant's lunch listing, please click here. Meanwhile, rest of the complete listing, please click here. Otherwise, please continue on for the breakfast menu. |
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