Francois Payard has built a pastry and chocolate-based empire that began in Manhattan and extends as far afield as Tokyo, Seoul and Sao Paulo. In November 2007, he debuted in Las Vegas, and his playful Payard Patisserie & Bistro in Caesars Palace houses plenty of tantalizing options. The patisserie alone sells chocolates, pastries, ice cream, crepes and sandwiches. We started in the adjacent bistro, enjoying an excellent breakfast in the round, illuminated by teardrop shaped lights.

Payard’s Brioche French Toast was terrific, featuring moist slabs lavished with fresh berries and berry sauce. The whipped cream was unnecessary. Then again, whipped cream really isn’t my thing.

Payard Chocolate Waffles were beyond decadent, a tepee of crunchy chocolate-coated waffles cascading with Nutella, plated with caramelized bananas and more whipped cream.

My entrée consisted of an ideal Ham with Cheese Quiche with flaky pastry, dense but velvety filling and a browned top. The wedge came with lightly dressed greens and a crumb-capped baked tomato. A foam-topped Illy cappuccino rounded out breakfast.

After our meal, we transitioned to the patisserie, where an elaborate clock dispenses chocolate truffles every 15 minutes. It’s like a lever-less slot machine where nobody loses.

Two birds like truffles so much that they set up residency inside the clock.

Every chocolate was tempting, but none more than Earl Grey, made with tea-flavored ganache.

The following day, we returned to Payard and I somehow limited myself to a simple pastry basket. The traditional croissant was excellent, flaky outside and buttery inside. The almond croissant was even better, with a crunchy almond-flecked crust and a moist interior with an almond paste core. The cream cheese Danish was the least satisfying option, but one I’d still be happy to find at my neighborhood bakery, with a smattering of crunchy streusel-like bits.

After enjoying two breakfasts at Payard Patisserie & Bistro, it’s hard to imagine opting for a gut-busting buffet instead.

Note: This meal was part of a media trip hosted by Caesars Palace for Los Angeles food writers.