"francois payard" news and stories

How do you know if the economy is already on the upswing for 2011? Forget retail sales. Take a look at the Truffle Meter. And, baby, it's on its way up, up, and away. First, renowned pastry chef François Payard has created a Black Truffle Chocolate Tart for New Year's Eve that serves eight and retails for $85 (only 25 of the limited-edition confections are available through his FPB bakery in Soho, though. Call 212-995-0888, Ext. 131, or order online).

Meanwhile, in L.A, you can sign up for Patina Restaurant's Truffle Dinner Series (Wednesday and Thursday, January 11 and 12), in order to be the first on the West Coast to sample the season's finest black truffles just flown in from France, the truffle and pâté capital of the world. Depending on how flush you're feeling about next year, go for seven courses at $175, five courses at $135, or a mere three at the reasonable price of $95 (recommended for anyone whose year-end bonus didn't come through). But wait! Even if you're being evicted as you read this, you can still enter Patina's contest to win a dinner for two to the January 11 event. No word yet on whether Mildred's restaurant in Pasadena is shaving truffles over the pot roast this year, but we do hear that they're giving out free autographed pix of Eve Arden with the purchase of a bowl of cream-of-mushroom soup.

François Payard. Photo: Alex Van Buren

"It's OK," François Payard told the assembled schoolchildren, many of whom looked suspicious. "The first time my girlfriend made me this pizza I tried to run out the door."

A world-renowned chef consoling kids about the charms of pizza? There's a role reversal. But many of them had folded their arms and were eyeing the pastry czar as he basted a whole wheat pita with sauce, lentils and -- gasp -- tofu. New Yorkers, even young ones up, know their pizza pies. Tofu is not usually part of the bargain.

The reaction to those pizzas and soy chocolate mousse, after the jump.

Next week, the Charleston Food + Wine Festival kicks off its fourth annual event enhancing the city's culinary reputation. While tasting the various unique flavors of the South Carolina Lowcountry, guests will enjoy epicurean delights of the country's best chefs, authors and wine makers at more than 50 events throughout the weekend.

On March 6, Bobby Flay will host a Down South Charity Luncheon. Mario Monticelli, winemaker at Trinchero Napa Valley, hosts a seminary on the Napa Valley. There will be several pastry chefs, including François Payard, hosting events as well. In addition, there will be over a dozen chefs from Charleston. The Charleston Food + Wine Festival is a non-profit organization; its proceeds go towards raising charitable donations for the MUSC Children's Hospital and area culinary-related charities.

The festival begins on March 5th and ends on the 8th. Events are quickly being sold out. So, if you're interested, do not hesitate to purchase tickets for events on the festival's website.

A recipe that is easy and convenient is always going to be welcomed by a busy chef, but if you're really passionate about cooking, sometimes nothing but the very best will do. And when you're looking for gourmet eats, there is no one better to turn to than a gourmet chef. Francois Payard's newest book, Bite Size: Elegant Recipes for Entertaining, contains a collection of stunning hors d'oeuvres that will be the star of any party and tempt even the most jaded palates. The sophisticated tastes are highly refined and, in most cases, are quite time consuming as a result. This might put off cooks looking for something for guests to nosh at a casual gathering, but they are the perfect way to start off a dinner party or a more formal cocktail party, especially if you want to impress.

The book is divided up into chapters according to the focus for each of the "little bites" it presents - meat, vegetables, cheese, etc - and Payard also provides some general hosting and serving tips. The dishes range from Lamb and Tomato Chutney on Cumin Wafers, Sweet Corn Madeleines with Caviar and Crème Fraîche, and White Anchovy and Tomato Crostini to Crab and Mango Salad in Apple Cups and Cauliflower Panna Cotta with Salmon Roe.

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The flavor combination of chocolate and hazelnut is pretty much a match made in heaven. Just ask anyone who has even had Nutella. This Chocolate Hazelnut Tart has no nutella, but makes use of the flavors in a wonderful dessert. It was made from a recipe in one of Francois Payard's books by Turkish food blogger Zinnur at Our Patisserie and consists of several beautifully matched layers. First, there is the tart crust, which adds a crispness to the dessert and contrasts with the rich filling. On top of the crust, there is a layer of milk chocolate caramel, with hazelnuts stirred in. The caramel is topped with a chocolate mousse and garnished with chocolate curls and more finely chopped hazelnuts. Based on looks alone, a small piece of this rich dessert should be enough to satisfy any sweet tooth.

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