l’étranger

Last night, some friends and I went to Payard to have dinner with the chef himself (who’s from my hometown, Nice) and the worldwide famous Nicolas Boussin (MOF 2000 and silver medal at the World Pastry Championship 2002 where he represented France, US won but check the names of the “American” chefs :)).

The dinner was excellent but as expected the conversation was almost better. It always seemed like they were chemistry majors as molecular biology is so important in pastry. François Payard has been running Payard for about 10 years in New York now while Nicolas Boussin works for Grand-Marnier (yes, with Elise) where he is Gastronomy Ambassador and is the brain behind the drinkable desserts trend.