Payard Patisserie & Bistro has been selected as a best restaurant
by a major publication or website.
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Listed below are links to reviews of Payard Patisserie & Bistro from around the web.
[ more from 10best]
"This delightful French bakery and bistro is owned by pastry chef François Payard. Sample some of the delicious breads, desserts, handmade chocolates, and ice creams in the patisserie or dine at the bistro where Chef Philippe Bertineau creates his renditio..."
[ more from afullbelly]
"These creations are the conceptual work of Clément Bruno, a noted truffle hound from the south of France. Chef Bruno isn"t actually in the kitchen, however (he oversees the New York menu while operating a well-known truffle boutique in a town called Lo..."
[ more from dailycandy]
[ more from fodors]
| "Pastry chef François Payard is the force behind this combination bistro and pastry shop, festooned by bosomy, exuberant lanterns. Snazzy people come here in droves, and you'll quickly discover why...." |
1 reviews
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[ more from foodite.blogspot]
"Everytime I go to Chelsea Market on a mission to buy a particular ingredient I'm always sidetracked. Sometimes it's the smell of the brownies at FatWitch or the wines inside Chelsea Wine Vault...."
[ more from foodite]
"This is a shot of 2 Japanese guys maniacally rolling white chocolate ganache in green tea powder. I'd compare the experience of eating one of these to a sweet version of the Truffle Egg Toast from 'inoteca...."
[ more from gastropoda]
"The clubby: Payard, where the duck terrine made me ridiculously happy, enough to ignore the snotty service. It was a hefty slab, studded with pistachios and very flavorful, and came with an oniony jam and a little pile of purslane to cut the richness...."
[ more from gayot]
| "Be prepared to swoon over the display cases of French confections---which are served in a very French atmosphere---but don't forsake the elegant bistro located steps behind the café. It is the collaboration of François Payard, a third-generation pastry..." |
1 reviews
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[ more from judysbook]
| "Payard is a French Bistro and Patisserie that is thought throughout the land (the upper east land) to be the best pastry around. The restaurant is very good - moderate to expensive with classic french fare and pretentous waitstaff, and the pastry area is..." |
8 reviews
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[ more from menupages]
"It may have even been a loose leaf tea, however, as it was served already brewed in a teapot, we were unable to confirm whether it was loose leaf or not and whether it had just been brewed or had been previously brewed and simply reheated. The small sandw..."
[ more from newyork.metromix]
"Nice-born pastry chef Francois Payard’s famous French patisserie and bistro is the place to be seen for the Upper East arrondissement’s brunching elite. The large multilevel Left Bank space, with gilded mirrors and soaring ceilings, coun..."
[ more from nyc]
"François' desire to travel and discover a new culture brought him to New York in 1990. Here he was eager to experiment with new ideas, flavors and techniques that he felt would be welcomed in the capital of cosmopolitan tastes...."
[ more from nymag]
"François Payard must pay Philippe Bertineau in gold bars or know some dark, ghastly secret about the man, because it is astonishing that this gentle-mannered, unassuming yet undeniably gifted chef has remained in the kitchen at Payard Patisserie since its..."
[ more from pitchblack70.tripod]
" I had chosen five options for the picnic platter (the maximum available) - sampling the walnut lentil pate, pickled vegetables, ruby kraut, a live curried cashew spread and kinpira (burdock root, carrots and ginger, tossed with a teriyaki sauce. bu..."
[ more from roboppy]
"While I was planning to save the French toast bagel for later, I still had time left for my lunch break. "Gee, I may as well dig into the other bagel and carb myself to death...."
[ more from salli_vates.blogspot]
"Payard Pâtisserie offered éclairs filled with either coffee or chocolate pastry cream, fresh peach tarts, and chocolate-covered marzipan confections topped with pine nuts. I also bought a cookie that was so chocolatey it was almost black...."
[ more from savorynewyork]
"Specialties: Potato tourte layered with goat's milk brie , mushrooms, caramelized onions and walnuts; warm Maine crab with oakwood shitake on a kalijira rice galette with micro greens and mushroom broth; bouillabaisse of Chilean sea bass, mussels, clams a..."
[ more from search.cityguide.aol]
| "La creme de la dessert creme since its opening in the mid-1990s, Payard has established its own sophisticated arrondissement on the Upper East Side. Acclaimed Nice-born pastry chef Francois Payard's high-profile Parisian patisserie and bistro is a sweet a..." |
26 reviews
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[ more from sfgate]
"Mario Batali's passion for Italian food permeates this 5-year-old restaurant. Much like Paul Bertolli at Oliveto in Oakland, Batali makes his own salumi, including coppa, soppressata, guanciale, lardo and pancetta...."
[ more from tripadvisor]
"Explore our site to find travel information and unbiased reviews on New York City tourism, hotels, attractions, maps and much more...."
[ more from villagevoice]
"A pair of succulent lamb shanks arrives pooled in savory sauce with islands of sweet tomato confit and baby artichokes; whole baby squid come enmeshed in salad and bursting with salt cod stuffing; the steak is accompanied by hefty and perfectly cooked fri..."
[ more from wcities]
"This bakery and restaurant is known for rich confections like its apricot-glazed chocolate tarts and chocolate-glazed domes of hazelnut mousse, all created by chef and owner Francois Payard. He is also in charge of the dining room, where you can get such..."
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Listed below are lists created by FoodieView members that mention Payard Patisserie & Bistro.
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