In
recognition of Macaron Day on March 20, Payard Pâtisserie & Bistro at
Caesars Palace invites guests to partake in the sweet day with its wide-variety
of macaron flavors. Also, for a limited time only, Chef Francois Payard’s
newest innovation, the Makecaron™ kit, will be available for purchase in the
Las Vegas store.
The
macaron, a classic French cookie with a soft, crunchy, delicate shell is made
from almond flour, sugar and egg whites, sandwiching a smooth layer of creamy
ganache. Chef Payard introduced the Parisian-style macaron to the American
audience more than 20 years ago, and has pioneered the cookie’s mainstream
presence. Proclaimed by Chef Wolfgang Puck as the best macarons in the United
States, Payard Pâtisserie & Bistro
at Caesars Palace offers a wide variety of macaron flavors, including:
chocolate, coffee, pistachio, raspberry lychee, passion fruit chocolate and
vanilla.
Only
sold online, the world’s first DIY macaron kit, Makecaron™, will be sold in
store for one day only. As seen on GMA Live, the Makecaron™ kit is filled with
the difficult-to-perfect base cookie shells of the macarons, allowing home
bakers the power to make their own unique ganaches and fillings, resulting in
completely unique macaron creations.
Payard Pâtisserie & Bistro opened its only
Las Vegas location at Caesars Palace in November of 2007 offering guests a
traditional mix of savory and sweet French fare in addition to an exquisite
experience in tasting fine chocolates and French pastries. Seven years later,
the establishment continues to delight guests with many of the same staff and
guests frequenting its dining room and dessert shop.
Payard
Patisserie & Bistro is designed to evoke thoughts of a classic Parisian
pastry shop. Rich and vibrant colors dominate the space as hand-crafted
woodwork, crystal, blown glass and leather banquettes complete the restaurant’s
elegant feel. Payard offers guests three distinct experiences, including a
chocolate shop, a pastry shop with made-to-order crepes, and an intimate
full-service dining room. Dining room hours are 6:30 a.m. to 2:30 p.m. daily
and 5 p.m. to 10 p.m. Wednesday through Sunday. The walk-up pastry counter and
retail area is open daily from 6:00 a.m. to 11 p.m. Reservations can be made by
calling (702) 731-7292.
FRANCOIS PAYARD
A
third generation French pastry chef and cookbook author, Francois Payard is
known throughout the world for his mastery of pastry arts, his fearless
creativity and his superb technique. Payard honed his skills in some of
France’s finest Michelin-starred kitchens such as La Tour d’Argent and Lucas
Carton before moving to New York to join Le Bernardin followed by Daniel.
Payard now owns and operates branches of Payard at Caesars Palace in Las Vegas,
New York City, Japan and Korea. In September 2010, in collaboration with
restaurateur Marlon Abela, Chairman of MARC (Marlon Abela Restaurant
Corporation), he opened FPB—a casual bakery on New York City’s West Houston
Street followed by two additional Manhattan locations (Battery Park, Columbus
Circle). In 2012 he opened FP Patisserie within the Plaza Hotel’s Todd English
Food Hall and a flagship location on the Upper East Side. Payard has won
numerous awards including “Pastry Chef of the Year” by the James Beard
Foundation in 1995, “Pastry Chef of the Year” by Bon Appétit in 1998 and the
“Ordre du Mérite Agricole” by the French Government in 2004. Since 2006 he has
been a member of Relais Desserts International, an association of the 85 best
pastry chefs in the world and in 2010 received the Dom Perignon Award of
Excellence.
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