Lenotre in the Paris Hotel and Casino is the best patisserie in Las Vegas. Nothing else is even close.

Some might argue for Jean-Philippe Maury’s creations in the Bellagio, but we’ve always found them too touristy and unimaginative. Others may prefer Francois Payard’s in Caesars — and there’s no denying the lusciousness of his creams, chocolates, cakes and mille-feuille — but the selection is limited.

The only other real competition comes from the Wynn’s boulanger Boris Villat and head patissier Frederic Robert, but they don’t even have a shop. (Their breads and pastries are stunning, but you have to hunt and peck among the Wynn’s eateries to find their creations.) Shame, shame, shame on you Wynn Hotel!

Lenotre was the first (nine years ago now….whew!) and still the best when it comes to variety and patisserie perfection. The eclairs and Napoleons taste straight off the Champs Elysee, and we’ve never had a clinker from the baba au rhum, fruit tarts, or mousses either. There always seems to be a fine, artistic hand behind many of these offerings, and because of Lenotre’s surfeit of superb, sugary, sapid salaciousness, you can come here often (not easy for locals since the Paris Hotel is a pain to get into and out of) and never get bored with what’s on hand.

FYI: According to Google, Gaston Lenotre, France’s premier pastissier (born 1920), is still alive and in retirement in the Loire Valley in France. He was the first pastry chef to create an empire of his patisseries throughout Paris, and first brought his confections to America back in the 1983 when he opened the Chefs de France restaurant in Epcot in Orlando, Florida with Roger Verge and Paul Bocuse.


In the Paris Hotel and Casino

3655 Las Vegas Blvd. South

Las Vegas, Nevada 89109


9 thoughts on “LENOTRE

  1. Un moment, s’il vous plaît! Qu’est-ce que c’est …. ça, vous l’avocat terrible?

    ELV, you’d better explain yourself or no more almond cookies for you (The Food Gal will still get hers, of course).

  2. Merci beaucoup, mon ami!

    Thank you for explaining yourself with that creamy, luscious verbiage, for which you are known (sometimes) and The Food Gal is famous (all the time). The almond cookies shall arrive before Christmas.

  3. I make obscene gestures every time I pass by that horrificly expensive cell phone store that took the place of Chocolat. Mr. Robert deserves to be front and center in a shop which pays proper homage to his talents. His chocolates and, often, his chocolate covered strawberries started or finished many a decadent evening at Wynn for me and my girlfriend (I should get her a fancy nickname if I keep referencing her). I am still in mourning over this loss, and probably will be until the situation is rectified and everyone realizes they don’t need a $1000 cell phone (that doesn’t do as much as the Nokia I had in 2002) as much as they need a crunchy praline candy bar.

  4. The reason I ask is because while in Las Vegas we indulged in the pasties and would love to enjoy them here in mass.

  5. Without getting into Mary’s apparent (and possibly Freudian) fascination with pasties, she would probably have better luck calling (877) 796-2096 than asking here.

  6. I just realized that you didn’t mention Bouchon Bakery at the Venetian.

    I’m not talking about Bouchon the restaurant that’s on the second floor. Bouchon Bakery is located on the other side near Grand Luxe Cafe, Phantom of the Opera, and the guest elevators. Any thoughts on that place, ELV?

  7. I was there 2 weeks ago and had THE BEST millefeuille at LeNotre. Just the way I remember it back in Europe. Didn’t know about Payard’s creations at Caesar’s. Would have definitely stopped over there. I love his books.

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