Profile

This venue is closed.

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 inception. Bertineau's sautéed rouget with Persian-cucumber rémoulade, potato tourte layered with goat's-milk brie, sautéed skate with curried cauliflower purée, and braised leg with trumpet mushroom-stuffed loin of rabbit are first and second courses that wonderfully match the artistry of Payard's universally touted thirds. It is easily one of the best meals you can have on the Upper East Side. — Rob Patronite and Robin Raisfeld

Pre-theater menu,  5:45 p.m.—6:45 p.m., three-courses, $37; five-course tasting menu, $72; with wine, $112; six-course menu for two that includes a signed copy of François Payard's cookbook, $174; with wine, $268.

Le Thé
Mon.—Sat., 3:30 p.m.—5 p.m. Includes a selection of miniature sandwiches, scones and madeleines, and miniature pastries.

Kids Cakes
The revered confections shop produces sumptuous customized children's cakes in a range of flavors, topped with exquisite, hand-crafted marzipan figures (like Winnie-the-Pooh).

Wedding Cakes
Payard’s bakery makes wedding cakes that are customized to match a couple’s personal aesthetic. There are four fillings for the classic tiered cakes, including Opéra (almond génoise soaked in espresso syrup layered with coffee buttercream and chocolate ganache) and Sacher (chocolate ganache and raspberry preserve), for $10 per serving.

Terrine of foie gras, $22; bouillabaisse, $32

Related Stories

Best of New York Awards

• Best Affordable Tasting Menu (2005)
• Best Birthday Cake (2003)
• Best French Pastries (2002)
• Best Bouillabaisse (2002)
• Best Unsung Chef (2001)
• Best Croque Monsieur (2001)
• Best French Bakery (1998)

Featured In

• 101 Best New York Restaurants for 2006 (1/9/06)

Recipes at Payard Patisserie & Bistro

• Flourless Chocolate-Walnut Cookies (2008)
• Candied Citrus Dipped in Dark Chocolate (2002)
• Stuffed Oakwood Shiitake With Chestnut and Apple Chutney (2001)