Throwback Thursday: François Payard on Desserts

Payard

 

In "Wild at Tart," an article from the Winter 1996 issue of Beard House magazine, Erica Cantley interviewed François Payard, the winner of the 1995 James Beard Pastry Chef of the Year award. In their interview they discussed Payard's career in America and his desire to break the proverbial French pastry mold. "Receiving this uniquely American (James Beard) award is an affirmation that I have done the right thing—taken the risks to live in a different way, in a different country, making pastry much different from what I knew growing up," Payard explained. Banana Tart with Passion Fruit Crème Anglaise and Chocolate Tart with Spicy Chocolate Milkshake are just two of the desserts that clinched the Le Bernardin and Daniel pastry chef's elite status.

 

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Eye Candy: Gala Dinner and Auction

Here's the first batch of photos of Wednesday's spectacular event at the Four Seasons. Check back later for more! chefs

Giants of French gastronomy: Guy Savoy, François Payard, Alain Ducasse, Joël Robuchon, and Jean-Georges Vongerichten

foie gras lollipops

Foie gras lollipops with quince gelée

The Pool Room at the Four Seasons

The Pool Room at the Four Seasons

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On the Menu: Gala Dinner and Auction

2010 James Beard Foundation Gala Auction and DinnerAnywhere in the world the names Ducasse, Payard, Robuchon, Savoy, and Vongerichten are synonymous with the best of modern French cuisine. Tomorrow evening these giants of gastronomy are joining forces in the Four Seasons kitchen for an unforgettable celebration, a tribute to the interconnectedness of French and American food cultures, and a fundraiser for the James Beard Foundation. Here's what's on the menu: Larry Finn and Pecko Zantilaveevan of the Four Seasons Foie Gras Lollipops with Quince Gelée Cucumber-Wrapped Citrus-Cured Hamachi Tuna and Santa Barbara Sea Urchin Ravioli Charred Eggplant with Harissa and Pappadam Chips Baby Lettuce and Herb Hand Rolls Corn Pudding with Chanterelles and Black Truffles Beef Tartare with Caviar and Pommes Gaufrettes Forest Mushroom Tartlets with Crème Fraîche and Fines Herbes Duck Burgers with Sun-Dried

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