SWEET DREAMS Payard's Vision Becomes Reality MASTERING THE

2011

2 SWEET DREAMS 0 Payard’s Vision Becomes Reality 1 1 MASTERING THE MACARON Infinite Flavors and Colors

CHOCOLATE AROUND THE CLOCK Time for Treats in Las Vegas

PAYARD’S FAVORITE RECIPES From Savory to Sweet Francois Payard Confections Proudly Powered By Swede Farms Ingredients

201-862-9920 www.swedefarms.com Dear Friends,

It’s human nature to look at something and see only what you are expected to see. A lot of pastry is about appearance. In my world, we like to say “First, you eat with your eyes.” But that doesn’t mean you should be disappointed when you actually take a bite. I can often “taste” something by just looking at it, knowing what is right—or wrong—with the end result. In the same respect, pastry chefs are often seen as just that: chefs who make desserts. But there’s so much more to it. For me, a pastry chef is first a chef who knows not only how to make the main course but also appetizers, and side dishes, and everything else too. He or she has to have a well-rounded knowledge of everything in the kitchen. More and more, I find that most pastry chefs today learn too quickly andend up not being able to execute everything well. Our job is about versatility—about being able to work with chocolate as well as knowing how to make pastries, viennoiseries, crêpes, I am always in pursuit of perfection, whether in the form of savories, breads, verrines, and wedding cakes with perfect the perfect macaron, the flakiest croissant, or the most velvety density. Pastry is about precision; so much so, that most chocolate ganache. In this magazine, I open up my laboratoire French pastry shops refer to themselves as laboratoires. Using to inspire you in the kitchen and to indulge your sweet or a scale to weigh out perfect measures of ingredients and being savory tooth. You’ll learn what is coming next from Payard, and aware of their chemistry to achieve perfect textures and flavors why and how. And what you see on these pages will taste even takes dedication to the art and science of the craft. better on the plate.

CONTENTS

04 Payard’s Calendar 09 Payard on the Rise The Payard Pastry Calendar is how Chef Payard likes to keep As François Payard has built a reputation in New York, guests on their toes. At every holiday, clients have come to international customers have taken notice. With two expect the unexpected dessert surprises that Payard dreams up. shops in Japan and four in Korea, it’s only the beginning for Chef Payard abroad. 05 SWEET DREAMS From opening the eponymous Payard Pâtisserie & Bistro to 10 MASTERING THE MACARON new projects around the world, François Payard is living a Although new to the United States, the sweet, and sometimes dream come true. savory, macaron has been around for centuries in France. François Payard has made it his mission to make macarons a 07 CHOCOLATE AROUND THE CLOCK star in America. It’s perfect timing in Las Vegas for François Payard, especially with his Willy Wonka-esque clock that shoots out chocolate 11 RECIPES truffles for guests to sample. Payard shares some of his favorite recipes. 17 Creating Something Special For every event and holiday, François Payard and his team work to develop special flavors and creations to match the occasion.

2011 • FRANÇOIS PAYARD 03 Creating new pastries with interesting seasonal flavors throughout the year is what I love doing most and sharing with all of our clients. The Payard Pastry Calendar is how I like to keep people on their toes. Our clients are excited because they never know what to expect, and there’s always another holiday with new creations to look forward to—whether our classic Bûche de Noel yule logs with a fresh selection of flavors every holiday season or the one-of-a-kind Macaron Ice Cream Sandwiches that were a huge hit this summer . My goal is to innovate and create things that people will love and come back for again and again.

january february march april

Epiphany Galette des Rois Valentine’s Day Easter Bunny Cake Passover Chocolate Vanilla Rose Caramelized Matzoh

may june july august

Mother’s Day Fraisier Father’s Day July 4th Passion fruit- Chocolate Brownie with Strawberry Cake Bourbon Truffle Strawberry Eclair Vanilla Bean Ice Cream

september october november december

Rosh Hashanah Halloween Thanksgiving Christmas Apple Honey Tart Pumpkin Macarons Pumpkin Pie Tart Bûche de Noel François Payard is continually inspired by seasonal ingredients in creating his confections. Visit www.payard.com to discover exclusive recipes, sign up to receive news, and keep in touch with Chef Payard.

04 2011 • FRANÇOIS PAYARD SWEET DREAMS

After 15 years in business, the Payard brand continues to grow, with more storefronts on the horizon and an incredible downtown kitchen in constant motion— an around-the-clock staff shipping Payard creations all over the world. For François Payard, life is not only like a bo x of chocolates. It’s a dream come true.

My dream always was to come to America to first learn English The kitchen is really amazing, but it is sometimes challenging and then open my own store. I have a theory that if you stay to explain to customers who don’t see the chocolates in the in the United States for six months without becoming really bakery exactly what we are using it for. Every day, we get homesick, you know you will probably stay. When I moved orders from our retail partners around the world—boxes for here, I enjoyed it so much I decided to make it my home. Even Japan, Las Vegas, and beyond—and this is where the magic when I was working at Le Bernardin, I always had in the back happens. Of course, I have my heart set on opening another of my mind that I would have my own store—which I eventually uptown Payard location very soon; but in the meantime, our did with Payard Pâtisserie & Bistro. It was my dream come true, customers can always visit our pied-à-terre, FC Chocolate Bar at least for the moment. But everybody has their own vision, in the Plaza Hotel. and for me to stay true to mine I had to eventually buy out my This fall, we will open another bakery on the corner of the partners so I could have creative control. Having a flagship Goldman Sachs building in Battery Park City, much like the store allowed me to make some bold and wonderful moves, original François Payard Bakery on Houston. We believe it will like opening Payard in Las Vegas, Japan, and Korea. When we be a welcome addition to the neighborhood, and again the key lost the lease of Payard Pâtisserie & Bistro 12 and a half years will be affordability and quality. later, I knew it was time to rebuild, rebrand, and refocus. Early next year, we will unveil new packaging for the Payard François Payard Bakery was born out of many different chocolate line hand in hand with a new website. There will reasons. While I had originally wanted to create another be a shocking new color scheme (think Hermès), but it will restaurant, when I found this space downtown—with its take the idea of receiving luxury gifts of chocolates to a whole incredible infrastructure, including an 8,000-square-foot new level. Rebranding our logo and look makes a lot of sense kitchen—I decided to recreate a French bakery instead. at this stage: keeping a company fresh is not just about the Certainly the economy was a consideration too: offering product line but also about product presentation. incomparable quality at an affordable price was very important to me. It might look like we’ve downsized in terms of the vision Looking back at the journey so far, my dream has taken some of the original Payard brand, but we in fact made what we unexpected and surprisingly wonderful turns along the way. do accessible to a downtown audience. Here, I can offer the It has afforded me the opportunity to travel to amazing parts same Payard quality using a simpler approach to ingredients of the world and inspires me daily in my work in the kitchen. in a more rustic setting. Sure, you can get a croissant for the I have learned valuable lessons about the art of business. And same price at a chain café down the street, but that is where if you consider me a control freak, it is because I understand the similarities end. Trust me! Here, I can create items I could the implications of not being careful with a brand, everything never have offered at Payard—like the roule cake, or a simple from design to final product. I have a tireless sense of flan that is so incredible it instantly resonates with anyone achievement and, above all, a relentless passion to feed you who remembers eating it when they were little. While it’s good some of the best chocolates in the world! to have something as fancy as Payard, it’s equally important to have a more casual setting too. And, believe it or not, it’s actually harder to create something that is not as “beautiful.”

2011 • FRANÇOIS PAYARD 2011 • FRANÇOIS PAYARD 05 “my name is Vitalie. my legacy is taittinger. my passion is champagne.”

– V i talie t aittinger

Vitalie t aittinger is an actiV e member of the family c hampagne h ouse.

ttg_ad_HauteLife_vitalie_1009.indd 1 11/6/09 12:26:19 PM “my name is Vitalie. my legacy is taittinger. my passion is champagne.”

– V i talie t aittinger

PAYARD LAS VEGAS: A SURE BET

Sometimes, the enormity of Las Vegas works against itself: you can lose yourself when everything is so huge. But if there is one place guests have found their way to in Sin City , it’s Payard Pâtisserie & Bistro in Caesars Palace. Everyone should be so lucky.

Every 15 minutes, the Payard chocolate clock shoots lose yourself when everything is so huge. You have these out truffles for customers to sample. This is our most amazing restaurants that look incredible but are run like beautiful store by far, and I have to admit: only a hotel factories. People like us because of our size and also our could have something like this in it. I am in Las Vegas commitment to affordability. The economy has changed every month so I know the city and most of the hotels the way people eat even in Las Vegas. What we do at our very well. But even for me, every time I walk into Payard prices puts us in a completely different bracket. it takes my breath away. Payard Express is located in the hotel lobby in a space At 300 feet long, the store is well laid out, offering I fought for a year to get! The design element had to everything from ice cream and crêpes to pastries and blend with the overall hotel aesthetic as far as its shape savory items with a separate chocolate shop. Every and color scheme, but that concession was a small price morning, it is packed 60 people deep with a line twisting to pay for the location. It’s the perfect spot to stop by deep into the heart of the convention center. before going to see a show like Celine Dion. And it’s The restaurant is tiny, but again so beautiful—like a little open 24 hours on Saturday. jewel box. The décor is charming, with the kitchen right I have a wonderful team at Payard Pâtisserie & Bistro, run there in the middle, so that every one of the 42 seats is by my General Manager Michele Re. The restaurant’s the best seat in the house for breakfast, lunch, or dinner. chef de cuisine is Adil Slassi, and Enrique Aranda is Vitalie t aittinger is an actiV e member of the family c hampagne h ouse. I spent a lot of time on the design elements. Sometimes, pastry chef. the enormity of Las Vegas works against itself: you can

ttg_ad_HauteLife_vitalie_1009.indd 1 11/6/09 12:26:19 PM Payard Expands beyond Manhattan

Chef Adil Slassi, Chef de Cuisine A Moroccan native, Adil Slassi grew up immersed in a world of rich, traditional cuisine central to daily life between Spain and France. Being from a former French colony, and miles from southern Spain, he always had an appreciation for Mediterranean cuisine. Slassi moved to Seattle in 1998 to study commercial aviation but then decided to follow a more creative path within the culinary world. Over the next few years, working in Mediterranean-influenced and French restaurants from Seattle to Southern California, he continued to perfect his techniques and recipes. Slassi found himself at Wynn Las Vegas a couple of years later, where among other endeavors he opened the Mediterranean-themed restaurant Lavo at the Palazzo, as well as Terzetto at the M Resort. Currently with Payard Pâtisserie & Bistro at Caesars Palace, Slassi brings with him his wealth of knowledge in Mediterranean cuisine, particularly Spain’s Andalusian region, as well as the classic French dishes for which the bistro is famous.

Roasted Chicken with olive and preserved lemon jus Serves 4

For the chicken Preserved Meyer Lemons Olive and Preserved Lemon Jus To Plate 2 whole chickens 2 whole Meyer lemons 2 tablespoons olive oil Season meat side of chicken with kosher salt and black pepper 4 tablespoons kosher salt 1 whole carrot, roughly chopped kosher salt and fresh course-ground 1 whole garlic clove, crushed 3 tablespoons granulated sugar 2 Recipecelery stalks, roughly chopped black pepper. rosemary 1 tablespoon whole coriander 2 peeled whole white onions, roughly chopped thyme 1 tablespoon whole black peppercorn white portion of 2 baby leeks, cut in half In hot sauté pan, heat 1 tablespoon 3 whole bay leaves 3 whole garlic cloves, crushed olive oil and put chicken in pan skin- method 2 cups good dry white wine side down. Place the pan in 375°F Debone two whole chickens method 2 gallons chicken stock oven and cook for 25 to 30 minutes making sure to leave only the Cut both ends of the lemons. Cut 1 bouquet garni of thyme, rosemary, bay leaf, until chicken is fully cooked. When drumstick, wing bone, and four slits into each lemon, making and black peppercorn chicken is cooked, take it out of oven lower leg bone. French cut the sure not to cut all the way through. 4 baby leeks blanched in hot water then and put one pat of butter in the pan. shown bones. You should now Season each lemon with salt and shocked in ice water Baste the chicken with the butter and have four halves of chicken. sugar, making sure to get the salt and oil sauce now in the pan and a sprig Season the skin side of each sugar inside the slits. In a vacuum- method of thyme. Cut in half. half chicken with kosher salt pack bag or airtight container, In a stockpot, heat the olive oil and add carrots, and fresh course-ground black add the lemons, coriander, black celery, onion, leek, and garlic. Cook until a Take only the zest from the preserved pepper. Marinade the meat side peppercorn, and bay leaves. Seal nice dark golden brown color is achieved for all lemons and julienne. Next, julienne of the chicken with one crushed the bag or container and let set for a vegetables. Deglaze with white wine, reduce four green olives. Add to chicken jus garlic clove, rosemary, and month in the refrigerator. to sec, then add chicken stock. Add bouquet and blanched baby leeks and heat. thyme. Wrap tightly using plastic garni and bring to a boil. Reduce heat and let Arrange chicken breast topped with wrap or a sealed vacuum-pack simmer until reduced by 1/4, resulting in a nice the leg and finish with preserved bag. Set aside for later use. sauce consistency. Remove bouquet garni, lemon and green olive chicken jus, strain through a fine-hole strainer, and set aside then garnish with chopped chives. for service, when it will be finished with green olives, baby leeks, and preserved lemons. 08 2011 • FRANÇOIS PAYARD Payard Expands beyond Manhattan

François Payard opened the doors of New York City’s Payard Pâtisserie & Bistro in 1997 and quickly became a valued part of the Upper East Side —and the rest of Manhattan.

Loyal customers that came to Payard every morning for a coffee on which Payard has built his reputation. Special flavors such and croissant, and eager tourists in search of an authentic taste as sesame, rum raisin, and passion fruit were developed of Paris, could both be found huddled in front of the pastry particularly for the tastes of the new clientele and have been cases, excited with the anticipation of tasting exactly what they featured at new Payard Boutiques. All of the chocolate is were looking for. produced by Chef Payard in New York and shipped directly to the shops. An international following subsequently grew, and it was only a matter of time before François Payard expanded. In 2007, Payard has continued to grow since 2007, and there are now opportunities arose in both Korea and Japan to expand the two shops in Japan and four in Korea. It’s only the beginning brand and reach new customers who had always displayed an for Chef Payard as he prepares for new ventures ahead of him— affinity for the detailed designs of French pastry and chocolate both abroad and in New York, where his journey first began.

locations in japan locations in korea Ikebukuro Seibu Department Store B1F Centum City Shinsegae Department store B1F Myeong-dong Shinsegae Department store 6F, Trinity garden 1-28-1 Minami-Ikebukuro, 1495 U-dong, Haeundae-gu, Busan Chungmuro 1-ga, Jung-gu, Seoul Toyoshima-ku, Tokyo 171-8569 Gangnam Shinsegae Department store 2F The Westin Chosun Hotel, Seoul Yokohama Sogo Department Store B2F 19-3 Banpo-dong, Seocho-gu, Seoul 2-18-1 Takashima, Nishi-ku, Yokohama-shi, Kanagawa 220-851

2011 • FRANÇOIS PAYARD 2011 • FRANÇOIS PAYARD 09 the

François Payard has been making and perfecting macarons for a long time, and has done more than Macaronhis part to spread the word of this often sweet —though sometimes savory—treat.

I grew up on macarons. Everyone in my family made them, to cater to an American audience that is just now becoming although each person had a slightly different, sometimes even familiar with macarons, so I understand that savory ones secret, recipe. I have been making them in the States for years, can be a tough sell—but they are a lot of fun to come up with. and Payard was the first to sell them in the New York. I worked I made a special duck and chocolate macaron for the Chocolate on the Payard recipe for six months and eventually developed Show in Paris—even one with foie gras. And in Las Vegas I one based on Italian meringue (versus French meringue), created a macaron with squid ink, cream cheese, and olive which I found held up better, especially after being packaged. tapenade, served as a cheese course with gorgonzola ice cream Italian meringue gives the macaron a different texture and not and olive oil. as much air, so they are less fragile and less apt to crack in the Macarons may never become as popular in the U.S. as they are box. After all, a broken macaron might taste the same but it is in France, but one thing is certain: I never get tired of creating no longer as beautiful! new flavors, and I will always do my best to be the biggest I love the macaron because I think it is so versatile. Sweet or macaron ambassador outside of France. savory, macarons can be flavored with your imagination. I try

Second Annual Macaron Day

Held on March 20th, New York City’s second annual Macaron make New Yorkers aware of where they can buy them. Next Day coincided with the Jour du Macaron in Paris, an event year, I envision everyone on their bicycles, roaming the city, created by la Maison Pierre Hermé in association with Relais tasting all the macarons, and taking a little survey on their Desserts. favorite flavors!” François created two special macaron In an effort to promote the macaron locally, François Payard collections for the event: the Trois Chocolat and the Spring organized the event last year, uniting bakeries around New York Fruit Collection, still available online and featuring vanilla City and Brooklyn to give away macarons to their customers. rose, cassis blueberry, and raspberry lychee macarons. For the past two years, a portion of macaron sales from the day For more event information and a list of participating bakeries, has been donated to City Harvest, an organization that has visit macarondaynyc.com. been feeding the city’s homeless for more than 25 years. François is pleased with the success of this year’s event: “The idea is not to compare who makes the best macaron, but to

10 2011 • FRANÇOIS PAYARD Leblon Macarons Acai and Lime Makes 2 dozen

For Acai Macaron Shell 258 g (9 oz) acai juice 500 g granulated sugar 64 g (2.3 oz) heavy cream 150 g water 145 g (5 oz) granulated sugar 165 g egg whites 26 g (1 oz) cornstarch 565 g confectioners’ sugar 162 g (5.7 oz) white chocolate 500 g almond powder or almond flour 120 g (4.2 oz) butter 200 g egg whites 210 g (7.4 oz) cachaça 1/4 tsp purple or green coloring

For Lime method 258 g (9 oz) lime juice 1. Preheat oven to 160°C (320°F). zest of 4 limes 64 g (2.3 oz) heavy cream 2. Mix the sugar and water in a pot and 145 g (5 oz) granulated sugar bring to 121°C (250°F). 26 g (1 oz) cornstarch 3. Whip first set of egg whites to a stiff 162 g (5.7 oz) white chocolate meringue and add the sugar-water 150 g (5.3 oz) butter mixture. 290 g (10 oz) cachaça 4. In a separate bowl, whip the confectioners’ sugar, almond powder, method second set of egg whites, and coloring until mixture is fluffy. 1. Mix acai or lime juice and zest in a pot with the heavy cream and bring 5. Combine first and second mixtures and to a boil. place in a piping bag. 2. Mix sugar and cornstarch in a 6. Line a cookie tray with one sheet of separate bowl. parchment paper. 3. When acai or lime juice and cream 7. Pipe batter into 1.5- to 2-inch circles (or mixture has come to a boil, whisk in any other desired size or shape). the sugar and cornstarch mixture. 8. Bake in the center of the oven for 4. Boil for 1 minute. approximately 14 minutes, making sure not to over bake. 5. Have white chocolate ready in a large bowl. 6. Remove the pot from the heat and pour into the bowl of white chocolate. 7. When the chocolate has melted and the mixture is at 65°C (150°F), mix in the butter and cachaça. 8. Let mixture sit and then refrigerate until mixture has partially solidified.

History of the Macaron Move over cupcake, the macaron is making a bold appearance on the American dessert scene. But despite its recent success, it has been around for centuries! Though the macaron’s auspicious origins are subject to debate, it is believed that its French debut occurred in 1533 at the hands of the Italian pastry chefs Catherine de Medici brought with her when she arrived to marry Henry II of France. It was further brought into the spotlight in 1792, when two Carmelite nuns seeking asylum in Nancy during the French Revolution baked and sold macarons to support themselves, becoming known as “les soeurs macarons”—“the macaron sisters.” In the 1900s, Parisian pastry chef Pierre Desfountaines created the macaron as we know it today, taking two cookies and filling them with a ganache. Today, they remain a Parisian staple—traditional yet the talk of the town from the banks of the Seine to shores of the U.S. and the world over. 2011 • FRANÇOIS PAYARD 2011 • FRANÇOIS PAYARD 11 12

Leblon_Haute_Life.indd 1 4/13/09 12:35 PM Milk Chocolate Truffles à l’Ancienne These truffles, unlike many others I make, do not contain alcohol. This special recipe is from my grandfather. The ganache is made without milk or cream; instead, it is made with fondant, which gives it a denser texture. The praline paste gives it an intense hazelnut flavor. Once shaped, the truffles are rolled in chocolate, then chopped almonds are added to the chocolate and the truffles are rolled in the mixture again, giving it a nice crunch.

Makes about 50 truffles

Truffles INGREDIENTS Coating INGREDIENTS 3 oz (85 g) fondant 12 oz (360 g) milk chocolate, tempered 12 tbsp (6 oz or 165 g) unsalted butter, at room temperature, 1/2 cup (70 g) almonds, toasted cut in tablespoons and finely chopped method 3/4 cup (165g) praline paste 10 1/2 oz (300 g) milk chocolate, melted

1. Line a baking sheet with plastic Coat the truffles method wrap. 1. Pour the tempered chocolate into 2. Place the fondant in the bowl a medium bowl and line a baking of an electric mixer fitted with the sheet with waxed paper. paddle attachment, and beat on low 2. Using the palm of your hands, roll speed to soften it. Add the butter 1 each mound into a uniformly round or 2 tablespoons at a time, waiting ball. With your fingers, dip them in until each amount is incorporated the tempered chocolate to form a to add the next. Add in the praline thin coating. Remove them to the paste and continue beating until prepared baking sheet and let them well incorporated and the mixture is set, about 20 minutes. smooth. Add the chocolate and mix until just combined. 3. Add the almonds to the remaining tempered chocolate. Using your 3. Pour the ganache in the prepared fingers, roll the truffles in the baking sheet and cover with plastic chocolate again. Let them set, about wrap. Refrigerate until the ganache 20 minutes. Store in an airtight reaches pipeable consistency, about container in a dry, cool environment 1 hour, stirring about every 15 minutes. for up to 1 month. You want the ganache to have the consistency of a thick icing. 4. Line a baking sheet with parchment paper. Fill a pastry bag or resealable plastic bag with the ganache, and cut a 1/4-inch opening in the tip or corner of the bag. Pipe the ganache into 3/4-inch mounds on the prepared baking sheet. Refrigerate for about 15 minutes, until the mounds are solidified enough to prevent the chocolate from melting when you These truffles are available at roll them. François Chocolate Bar located on the concourse level of The Plaza Hotel. 1 West 58th Street between 5th & 6th Avenues. Or visit www.fcchocolatebar.com. 2011 • FRANÇOIS PAYARD 13

Leblon_Haute_Life.indd 1 4/13/09 12:35 PM CoffeeAfficionadoAd.indd 1 11/22/10 12:07:57 PM Recipes

Roasted Strawberry Verrine A staple Payard creation, the Parisian verrine is a layered dessert stunningly showcased in a glass. Makes 12 verrines

Mascarpone Mousse Strawberry Juice 80 g (2.8 oz) granulated sugar 1 kg (2.2 lbs) strawberries 80 g (2.8 oz) egg yolks 100 g (3.5 oz) granulated sugar 500 g (1.1 lbs) mascarpone 40 g (1.4 oz) granulated sugar 120 g (4.2 oz) egg whites (find exact amount by weighing strawberry mixture after first 50 g (1.7 oz) granulated sugar round of baking) basil leaves (optional) method 1. Whip sugar and egg yolks on high method speed for approximately 10 minutes, until mixture is combined well. 1. Cut strawberries in half. 2. On a medium-slow speed, add 2. Cook the strawberries with 100 the mascarpone to egg yolk and grams (3.5 ounces) of granulated Gâteau Lorraine sugar for 1.5 hours at 100°C (212°F). sugar mixture. French Angel Food Cake 3. Remove the juice. 3. In a separate bowl, whip the egg Makes 8 servings whites and slowly add the second 4. Weigh remaining strawberry granulated sugar to combine and mixture and measure out sugar that form a firm meringue. is 10 percent of the weight of the for the cake 4. Slowly add the second mixture strawberry mixture (approximately to the first. 40 grams, or 1.4 ounces). 20-cm (8-inch) cake mold (6 cm or 2–2.5 inches high) 5. Add the additional sugar and 226 g (8 oz) egg whites cook the strawberries for another 130 g (4.6 oz) granulated sugar Biscuit Cuillère hour, then remove the juice. Makes 12 pieces 145 g (5.1 oz) pastry flour 6. Add basil leaves, if desired. 60 g (2.3 oz) granulated sugar 83 g (2.9 oz) pastry flour 4. Slowly add the second mixture 130 g (4.6 oz) room-temperature butter 83 g (2.9 oz) cornstarch to the first. 60 g (2.3 oz) confectioners’ sugar 241 g (8.5 oz) egg whites 150 g (5.2 oz) granulated sugar To Serve method 133 g (4.7 oz) egg yolks Place ingredients in glass 1. Whip the egg whites to a firm 5. Butter the cake mold and dust verrine in order shown: meringue and gradually add the first set confectioners’ sugar over it. method Roasted strawberries of sugar. 6. Pour batter into cake mold. 1. Mix together the pastry flour and Mascarpone mousse 2. Sift the pastry flour with the second 7. Mix second granulated and cornstarch. Biscuit cuillère soaked set of sugar. confectioner’s sugar and sift over 2. Whip the egg whites with the in strawberry juice 3. Fold the pastry flour and sugar cake batter. sugar to a firm meringue. Mascarpone mousse mixture into the whipped egg whites. 8. Bake at 180°C (350°F) for 3. Add the egg yolks and mix once. Biscuit cuillère soaked 4. Fold in the room-temperature butter. approximately 45 minutes or until 4. Add the pastry flour and in strawberry juice a toothpick comes out clean. cornstarch mixture to the eggs and Mascarpone mousse mix to combine. 5. Bake at 230°C (440°F) for 3 minutes, then rotate the pan and bake for another 3 minutes. 2011 • FRANÇOIS PAYARD 15

CoffeeAfficionadoAd.indd 1 11/22/10 12:07:57 PM The conversaTion beTween chef and diner begins wiTh whaT’s on The plaTe

iT conTinues in our magazines hautelifepress.com

epicurean experiences

HLP Ads.indd 1 5/20/11 10:19 AM creating something special

“I work hard to select events that are good for the P ayard brand. It is a completely different world to create something for an event, rather than an item customers are coming in for day after day . It heightens my versatility as a chef.”

Taste of Bordeaux Chefs Cook for Japan NYC Cooks for Tohoku, Japan This past January, more than a dozen chateau On July 3rd, François Payard joined a group owners from the region gathered in New of internationally renowned chefs led by York City to share their latest wines in a Daniel Boulud to prepare lunch for 1,000 blind taste test led by Jean-Luc Le Dû, owner people in the city of Kamaishi, one of the of Le Dû’s Wines and head sommelier at areas most devastated by the earthquake Daniel for 10 years, and George Sape, wine and tsunami of March 11, 2011. Prepared collector and maître of the NY Commanderie almost exclusively with Japanese ingredients, de Bordeaux. The vintages were paired the lunch was an expression of the chefs’ with gourmet dishes as well as decadent gratitude for the importance of Japanese chocolates created by François Payard, all cuisine on the world’s culinary culture, as inspired by the flavors of Bordeaux wines. well as a strong statement regarding food “I spent a week preparing an incredible safety in Japan. line of chocolates to match the wines. I “I prepared three macaroons using Japanese sat down with Jean-Luc and George for a ingredients, a roll cake with tofu, and an four-hour brainstorming session and asked old-fashioned fruitcake. With this event, the In May, François Payard created four very them for the distinct flavors they recognize goal was to show the world that it is safe to special macarons at a special dine-around in the wines—like salt, cinnamon, licorice, go to Japan and use Japanese ingredients. tasting in New York City hosted by Chef and berries. Based on that, I prepared six I think this is extremely important because Masaharu Morimoto and featuring ten chocolates. The idea is always to have the it’s a lot easier to alarm people than send a celebrity chefs to benefit the Japan Society’s food accompany the wine, not overpower it. message that everything is fine. Most people Earthquake Relief Fund. One hundred George mentioned he once had something have issues of radiation poisoning stuck percent of the proceeds were donated to the with chocolate and blue cheese together, and in their heads—they forget we have health Japan Society. that it was good because the saltiness of the concerns with ingredients stateside too. I blue cheese worked well with the chocolate. “I really wanted to highlight the unique have always used, and continue to use, many I loved the idea. We created truffles by first ingredients of Japan with this collection. Japanese ingredients in my creations: tofu, spreading out the ganache and then piping I created raspberry wasabi, matcha green green tea, black sesame, yuzu, ginger, even very creamy blue cheese onto it, before tea, Japanese red bean, and black and white local apricots.” rolling each into a ball. It was a huge hit—the sesame macarons for the occasion. They guests kept coming back for more of them.” are still available as a collection online for a limited time.”

on the shelf

Bite Size: Elegant Recipes Simply Sensational Desserts: Chocolate Epiphany: Exceptional Cookies, for Entertaining 140 Classics for the Home Baker Cakes, and Confections for Everyone by François Payard from New York’s Famous by François Payard and Anne E. McBride Patisserie and Bistro by François Payard 2011 • FRANÇOIS PAYARD 2011 • FRANÇOIS PAYARD 17 HauteNotes Publisher From the publisher, HauteNotes is about the discovery of all things innovative and Michael Goldman exciting in food and wine, art and design, and style and travel. Visit hautenotes.com.

Editor-in-Chief HAUTEevents Pamela Jouan Design Director Farm Table at The Mansion Judgment Of Paris Wine Event Jana Potashnik Benefiting Bocuse D’or On May 24, 1976, a wine tasting took place in Paris BAIRDesign, Inc. USA Foundation that changed the world’s view of California wines Managing Editor Farm Table at The Mansion is forever. The French wines were first and other Christian Kappner an elegant and unique chef’s classified-growth red Bordeaux and white Burgundies. dinner taking place on the They were matched against California Cabernet Assistant Editor Natirar Estate in Somerset Sauvignons and Chardonnays. The tasting was blind, Stephane Henrion County, New Jersey. The menu will be created and the labels were revealed only after the jury of nine and executed by renowned chefs Thomas Keller, tasters had voted. The unthinkable happened. The Copy Editor Daniel Boulud, and Jerome Bocuse, chef-owners 1973 Stag’s Leap Wine Cellars S.L.V. Cabernet Sauvignon was judged kelly suzan waggoner extraordinaire, who continually push the envelope the best. The 1973 Chateau Montelena Chardonnay from California Contributing Editors on distinction in culinary culture. The dinner will bested its French counterparts. The impact of the tasting for California Pamela Jouan benefit the Bocuse d’Or USA Foundation. wines was immediate, catapulting California wines onto the world stage. Photo Director Visit meetatnatirar.com for more information. On September 24, 2011, the MEET at Natirar event will include a tasting Charles Harris featuring the wines from the estates at the 1976 tasting along with a screening of the movie Bottle Shock, which documents the Judgment Photography of Paris. Barry Johnson

Visit meetatnatirar.com for more information and tickets. Photos Courtesy of François Payard. HAUTEtaste Advertising The Chefs’ Warehouse [email protected] Like Francois Payard, The Chefs’ Warehouse believes that high-quality ingredients are the fundamental base for all superior Marketing Director culinary creations. The Chefs’ Warehouse is proud to support Chef Payard with ingredients of the highest quality, sourced Katherine Payne from around the world. The products below can be found at chefswarehouse.com.

HauteLife Press a division of C-BON MEDIA, LLC. 321 Dean Street Suite 1 Brooklyn, NY 11217 www.hautelifepress.com [email protected] Valrhona Caramelia TexturePro Knistazoon Terra Pampa Dulce de Leche Subscription Inquiries Unlike caramel-flavored milk chocolates TexturePro Knistazoon turns the This treat is created from milk 718.858.1187 made with caramelized sugar, Valrhona popping candy of childhood into an produced on a farm in the Argentine [email protected] Caramelia uses genuine dairy-based adult delicacy. Ambush your senses Pampas, fertile land providing the cows or visit www.hautelifepress.com caramel as a main ingredient. The result is a with the unexpected sensation of with the essential nutrients needed to particularly silky, smooth milk chocolate that Knistazoon mixed into chocolate, produce the purest, creamiest milk. Printed and bound in the U.S.A. maintains a clear cocoa note woven together sprinkled over dessert or rimming After the milk is obtained, skilled HauteLife Press makes every effort with vibrant hints of caramel. your favorite cocktail. craftsmen mix each batch of dulce to ensure that the information it de leche according to a time-honored publishes is correct but cannot be family recipe. The result is perfection! held responsible for any errors or omissions. © 2011 All rights reserved. Locations Reproduction without permission payard.com is strictly prohibited.

116 West Houston Street The Plaza Hotel Caesars Palace New York, NY 10012 1 West 58th Street 3570 Las Vegas Blvd. South. New York, NY 10019 Las Vegas, NV 89109 Tel. 212.995.0888 Tel. 212-986-9241 Tel. 702.731.7849 Goldman Sachs 200 West Street Payard Japan New York, NY 10281 Payard Korea . bar ter YS & o rill G ocean h behind the the S li G odd en er, and t G nature bur nature G i S , GS , dumplin , pizza oven

& brick rill G , the plaza, the bar ter YS & o rill G ocean top r: l to the wine bar, brick oven pizza, the The Original New York Food Hall at New York’s best-loved hotel, The Plaza. There’s only one place in New York City where you can get flatbread pizzas, fresh pasta, sushi and sashimi, dumplings, burgers, sandwiches, salads, rotisserie chicken, seafood dishes, specialty desserts, along with an extensive wine menu: The Plaza Food Hall by Todd English.

dininG i market i take-out i eventS i caterinG i one weSt 59th Street i 212.986.9260 i theplazafoodhall.com