Cuisine:

• French

Alizé at the Top of the Palms Description:
André Rochat made his reputation before Las Vegas was savvy enough to accept his fine-dining style, and persevered until it did. His 1980-vintage downtown Andre's French Restaurant (now closed) paved the way for the regal Andre's in the Monte Carlo Resort & Casino and his Alizé, all with extraordinary wine cellars. Complete with his signature bar and 1,700-label cellar (with over 7,000 bottles), Alizé occupies the hotel's top floor with a spectacular view of the Strip and surrounding mountains. Among appetizers are Rochat's duo of veal sweetbreads, served rillette and sautéed; and braised rabbit ravioli. Fresh fish, such as Dover sole sautéed Veronique, Grenobloise or amandine style, is flown in daily. Other entrée favorites include pan-seared Muscovy duck breast accompanied by sautéed foie gras, golden raspberries, fava beans, toasted almonds and braised duck leg; and grilled rib-eye with king oyster mushrooms and basil-Parmesan risotto croquettes. The chocolate soufflé and the soufflé du jour, plus temptations such as chocolate fondant with a chocolate truffle center, toasted marshmallow and graham cracker-crusted vanilla ice cream, are worth the splurge. Alizé welcomes guests age 12 and older.


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