Wynnie had to run a few errands on Monday, so Steph and I were left to decide on where to go for lunch. We knew we were going for a really big, fancy dinner that night, so we wanted something light. We both decided to go to a bakery since we hadn't been to one on our trip yet, and ended up at François Payard Bakery.
Croque-Monsieur
The moment I saw the croque-monsieur sandwiches lined up behind their glass displays, I was like, "We need to have that. Now." Delicious French ham and Gruyère cheese with creamy Béchamel sauce in between two slices of their white Pullman loaf, and then topped with even more Gruyère, then grilled until the outside is crispy and the the inside is melted and gooey. It is glorious. Steph and I shared one sandwich in an effort to keep our lunch light, but we could easily have eaten like, two to ourselves. I would go back there again and again just for that damn sandwich.
We wanted something sweet after our sandwich and couldn't resist getting a few macarons. After some thought, we decided to get one pistachio and one salted caramel each, and then share two others: raspberry lychee and apricot rosemary (a seasonal flavour). The texture of the macarons was good; a crispy outer shell with a slight chew and a good amount of creamy, flavourful fillings (not too much that it overwhelms the cookies, but not so little that it doesn't make an impact). Now, my favourite macaron flavours are pistachio and salted caramel, so they are my go-tos. But Payard's versions, at least at this location, have a little too much artificial flavouring for my liking. I will note, however, that the caramel had a really nice gooey consistency that I have come to expect from authentic salted caramel macarons. If you want really well-executed pistachio and salted caramel macarons, though, go to Ladurée.
The apricot rosemary had potential, at least as an interesting hybrid of flavours, but in the end, the rosemary seriously overwhelmed everything else in that macaron. I couldn't taste the apricot at all (unless they were referring to the colour rather than the flavour, but I doubt it). Ironically, even though I don't typically prefer fruity macarons, the raspberry lychee was the best in execution. It actually tasted exactly as you would imagine it to taste, and the two fruit flavours worked really well together without one overpowering the other. It was the perfect blend of tart and sweet. Payard will do in a pinch if you're looking for authentic French macarons, but if you can make the trek, go to Ladurée instead.
François Payard Bakery
210 Murray Street
New York, NY 10282
(212) 566-8300
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