Dessert Buzz sat down with Francois Payard last Friday for an expansive interview. Here is Part II. Read part I here. DessertBuzz: One thing that I come across frequently when speaking to people about desserts vs. savory dishes is that they don’t seem to appreciate…
Dessert Buzz sat down with Francois Payard last Friday for an expansive interview where he discussed some of his upcoming plans in New York, his opinions on the current cupcake craze, what New York desserts he has been enjoying, which New York City pastry chefs he thinks…
Francois Payard explaining the Terrine to DessertBuzz Talk about getting your money’s worth! The Du Japanais verrine has about about 6 different components, each one more involved than the next, all for $7.00! And you get to keep the glass! Francois Chocolate Bar is located…
You know those people who always say “Something good will come from this” after something really bad happens, like a robbery at your home or when someone steals your bicycle. “Well I am sure now you’ll get a new bicycle, one that you will like…
A friend of mine who I believe holds a black belt in New York City food knowledge recently introduced me to L.A. Burdick in Flatiron. This small, chocolate-centric pastry café is a great alternative to Manhattan’s axis of popular hot chocolate evil of City Bakery,…
Seriouseats New York was right about the pasta at Marea, a restaurant that is supposed to specialize in seafood. They recommended a number of pasta dishes and in my opinion their pasta was far superior to their seafood. Not because the seafood wasn’t good…
