http://www.shaw-review.com/payard.htm

Gerard,

>>My Payard experience was mediocre at best.

Probably better describes the site that states the above.


Charles

Its the rents in NY that makes it impossible to bring quality to the street level retail customer.
I've had customers come here from the city and remark they pay 3 times as much for crap but if I had gone there I'd be in the same boat.
I looked around NY for a few days before we opened here and that was why I stayed away.
I bet they are paying 10 times my rent, try to crack that nut with a hand made product.

Cheers, Gerard

Pastry chefs ought to stick to their side of the river and chefs to theirs, ever eaten seriously good, innovative desserts made by a chef? Why try to do it the other way around?
Schuster, bleib bei deinen Leisten.
Payards venture into the lunch market is dictated by greed. I can't wait to see what he is going to show in Vegas in Nov.