"payard" news and stories

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.

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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What happens when you get a world-renowned pastry chef and chocolatier to do a taste test with mass-produced chocolate bars? New York Magazine got François Payard to participate in a blind tasting of 14 nationally available chocolates. And while this test isn't completely recent, having taken place over a year ago, it's still interesting to see how your own personal preferences stack up to those of a pro.

The candy bars tasted were Dove Milk Chocolate, Hershey's Milk Chocolate, Caramello, Ferro Rocher, Nestle Crunch, York Peppermint Patties, Junior Mints, Snickers, Baci, Cadbury Dairy Milk, M&Ms (a rather obvious entry, easily identified), Reese's Peanut Butter Cups, Toblerone and Kit Kats.

While a few garnered a "terrible" rating, like Hershey's and Ferro Rocher, Payard liked Dove, Caramello, Nestle Crunch and Snicker's. I still like Junior Mints and York Peppermint Patties, whether they have an "artificial" quality or not. Payard's favorite was the Baci, which he deemed to be "the most delicious" of all the chocolates he tasted. How did your favorite do?

[Thanks Anna!]

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Certainly there are lots of lovely Jewish treats and sweets to be had, but on Passover, with the restriction on leavening agents, desserts could face a leaden doom. And since the dietary restrictions during Passover actually excludes all grains like wheat, rye, barley, spelt, and even rice, you're looking at some very creative baking with matzoh.

Be not dismayed! Flourless cakes can taste good too! In fact, you can even relax (after you've rolled and shaped 200 matzoh balls, of course) if you order from Francois Payard's Patisserie in New York. Payard offers a selection of sweets that are kosher for Passover - Parisian macarons, Passover petit fours, chocolates, truffles, flourless cookies, and flourless lemon almond and chocolate almond cakes. If you're not in New York City, you can ever order and have them shipped (only the chocolates, truffles and cakes are available for shipping, though.)