Chocolate Easter Eggs by François Payard and Denis Héraud
Traditionally, the egg is a symbol of fertility and rebirth that takes its full meaning in the form of an Easter egg. Spring flowers are another announcer of the renewal of nature that comes around Easter. To combine both these symbols in a timely chocolate treat for Easter, renowned pastry chef François Payard collaborated with artist Denis Héraud. Héraud’s original artwork is featured on Payard’s Flower Easter Egg through an elaborate transfer process. The eggs, available in dark or white chocolate, are then filled with Payard Masterpiece Collection chocolates and baby chocolate eggs. Payard met Héraud shortly after arriving in New York; the two then lost touch, to reconnect ten years later. Payard owns several of Héraud’s pieces, which made him think of the artist when looking for a unique creation for Easter. Héraud’s successful career includes working with famed filmmaker Abel Ferrara and for the first lady of Senegal, who purchased 13 of his pieces. Payard
is a third-generation French pastry chef born in Nice. As a child,
he cultivated his passion for the art of pastry in his grandfather’s
renowned shop, Au Nid des Frandises, on the Riviera. After moving
to New York and working as a pastry chef at Le
Bernardin, he joined Daniel Boulud for the opening of Restaurant
Daniel. In 1995, The James Beard Foundation named Payard “Pastry
Chef of the Year” in recognition of his accent on flavor combined
with a unique sense of pastry design. Two years later, François’
childhood dream of opening his own restaurant became a reality,
with the launch of Payard
Pâtisserie & Bistro.
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Payard Pâtisserie & Bistro is located at 1032 Lexington
Ave., between 73rd and 74th Sts. Flower Easter Eggs ($35) are available
to order from anywhere in the country, online at 72 HOURS IN WASHINGTON, D.C.
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