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 ...
It’s free but we need to know a little about you to continually improve our content.
Why Register?
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!