FPB was the first of many collaborative projects from Francois Payard and restaurateur Marlon Abela of Marlon Abela Restaurant Corporation (MARC). The MARC portfolio also includes several other restaurants in both the U.S. and London, including the A Voce restaurants, The Greenhouse, Umu, Morello Bistro and Bistro du Midi.
Francois Payard was selected in 2006 to become a member of Relais Dessert, an international association of the world's elite pastry chefs. For over 30 years, Relais Desserts has brought together the best of the best. There are currently over 100 pastry chefs and chocolatiers from 19 countries.
For more information, please visit their website Relais-Desserts