TV Restaurants

What Happened to Payard Patisserie After Best Thing I Ever Ate?

Best Thing I Ever Ate, Season 4 Las Vegas, Nevada Closed November 2017

Current status

Closed

As of October 2026, Payard Patisserie has closed — confirmed via the business's own closure notice, November 2017.

What the source shows: Vegas Food & Fun reports Payard Patisserie & Bistro closed in November 2017, and Yelp's listing for the restaurant, updated August 2026, still marks it permanently closed. How we decide a status →

What happened after Best Thing I Ever Ate?

On Best Thing I Ever Ate's "Nutty" episode, Wolfgang Puck picked the coffee macaron at Payard Patisserie & Bistro, pastry chef Francois Payard's French patisserie and bistro inside Caesars Palace, known for a rotating daily selection of macaron flavors and a floor-to-ceiling chocolate clock that displayed nine time zones and dispensed free truffles to guests. Payard Patisserie & Bistro operated at 3570 Las Vegas Boulevard South in Las Vegas, inside Caesars Palace, after debuting there in November 2007 as one of the Strip's dedicated dessert destinations. Vegas Food & Fun reports the restaurant closed in November 2017, a decade after it opened, without giving a specific reason for the closure. Yelp's business listing for Payard, updated August 2026, still marks the restaurant permanently closed.

The episode Best Thing I Ever Ate, Season 4

Air date not confirmed
Title: Nutty · What was featured: Coffee macaron from a rotating daily selection

Also in Season 4 Best Thing I Ever Ate

Season 4: 60 of 102 still open · 3 renamed, moved or under new owners

All 13 Season 4 episodes →

Nearest open restaurants By distance from 3570 Las Vegas Blvd S

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Sources we checked 3 references

  1. vegasfoodandfun.com https://vegasfoodandfun.com/payard-patisserie-bistro/
  2. Yelp https://www.yelp.com/biz/payard-p%C3%A2tisserie-and-bistro-las-vegas-6
  3. gayot.com https://www.gayot.com/restaurants/payard-patisserie-bistro-las-vegas-nv-89109_4lv080392-25.html
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Record btiea-0319 · checked by Cal Marchetti.