Recently, an invitation crossed my desk asking me to help celebrate the 10th anniversary of one of New York’s most famous restaurants, Payard, the namesake bistro and patisserie owned and operated by renowned French pastry chef François Payard. The invitation gave me the opportunity to visit the restaurant and talk with Payard and his executive chef, Phillipe Bertineau, about what makes their restaurant successful.The pastry chef, who opened Payard in 1997 after making a ...
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