VINO LAS VEGAS dines at Payard for the Bon Appetit Master's Series Dinner for Vegas Uncorked

With Bon Appetit in town for
the 2008 Vegas Uncorked there

were several Master Dinners to

choose from.

With Dinners at Mesa Grill, Payard Patisserie and Bistro, Rao's,

and Guy Savoy how could you go wrong with any of them. The
answer to that is , you cant . We attended the Payard Master's
Series Dinner hosted by Chef Francois Payard and award winning

author Dorie Greenspan.

Francois Payard is a third generation French Pastry Chef. While
in Paris he earned his way into several of France's finest kitchens.

He became Pastry Chef at the Michelin 3-Star Tour d Argent in 1988. And the next year moved to another Michelin 3-Star Luca
Carton with renown chef Alain Senderns.

New York was Francois next stop and was named "Pasty
Chef of the Year" by the James Beard Foundation. Francois is now

an author as well as a renowned Pastry Chef and has opened Payard Patisseries in Las Vegas, Sao Paulo and Tokyo.

The Patisserie and Bistro's design is one of a kind and any guest would enjoy the ambiance. When you enter the front door the custom tile floor with the Payard insignia is worth a look down. But before long you eyes are drawn to the dinning room where the kitchen is located in the middle and guest seated around in a small intimate atmosphere with almost an art-deco style.

We were greeted with Amuse Bouche , Tomato Gelee with Monk Fish & Tomato Salad
paired with Chartogne-Taillet "Cuvee St Anne" Merfy Montagne De Reims, Champagne,France

1999-2000 non vintage.

The Appetizer consisted of Aspragus Salad, Artchoke & Tamarind Dressing paired with Skouras Moschofilero 2006 Peloponnese Greece

We were now ready for the Entree and it melted in our mouth. The Braised Short Ribs, Mashed Potatoes and Baby Carrots paired with Trapiche Single Vineyard Malbec, Vina Francisco Olive Mendoza Argentina 2005 was one of the best short ribs and
wine pairing we have had.

But now we were ready for what Payard is famous for, desert. And he did not let us down. We actually had a desert tasting consisting of five deserts. Seared Pineapple with Thyme & Coconut Sorbet , Slow Baking Apple, Cardamine Streusel and Granny Smith Sorbet, Milk Chocolate Payard Candy Bar with Gianduja and Caramel Glaze , Palet d Or, Hazenut Succes , Marquise Chocolat and Crispi Wafer. All of the deserts were paired with the Lustau Moscatel Emilin, Jerez Spain non vintage.

Chef Payard and his staff did a magnificent job with this dinner. The wine and food pairings were right on target and of course enjoyed the deserts. We will definitely visit this wonderful new restaurant in Caesars Palace often.

Enjoy a visit to Payard with Elaine and Scott of Vino Las Vegas as we attend the Master Series Dinner for Bon Appetit 's Vegas Uncorked 2008.