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and Daniel in New York City. He was the owner of Payard
Patisserie & Bistro, FP Patisserie, and FP bakery in New York City; he resigned as chief executive in 2016, and they closed after about a decade of existence in January 2018.
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Restaurant Daniel where he earned recognition in the kitchen as the 1995 recipient of the James Beard Association "Pastry Chef of the Year" award, honoring him for his unique pastry designs and high attention to flavor.
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Payard wrote several cookbooks, "Bite Size: Elegant
Recipes for Entertaining," "Simply Sensational Desserts" and his most recent "Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone."
285:"Serve elegant hors d'oeuvres at your next party. In his new cookbook, 'Bite Size,' the legendary chef Francois Payard shows you how to make delicious appetizers without much fuss. Try these at home"
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in 1990 from traveling around Paris honing his skills in three-star
Michelin rated pastry kitchens, chef François Payard began his New York City career at
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241:’s Upper East Side. Currently, Payard has locations in Korea, Brazil, Japan, and Caesar’s Palace in Las Vegas.
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382:"Party on the pier. The fish auction site is transformed to host Roy Yamaguchi's 20th-anniversary dinner"
344:"Why Francois Payard Will 'Never Complain'. One of the Best Pastry Chefs in the World Shares His Recipes"
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Payard's creations include Soy
Chocolate Mousse and upgrades to the classic Payard Holiday Yule logs.
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In 1997, Payard opened his first Pâtisserie and Bistro with Payard Pâtisserie and Bistro on
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from the article and its talk page, especially if potentially
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at some of the world's finest restaurants, including
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267:"All Three Payard Bakery Locations Shutter"
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380:Shimabukuro, Betty (October 8, 2008).
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