Maybe it's me but every time I go to popular French sweet shops in NYC, I am disappointed. Payard, Dominic Ansel...Bouchon all dispappointed me...(espcially Bouchon) Is there a place in NYC that sells authentic and delicious French desserts? Why don't we have one? Is it the milk? Is it the flour? or simply because chefs don't try hard enough because NYkers don't really demand tasty desserts?