Cuisine:

• French

Andre's Description:
This elegant restaurant from chef André Rochat occupies a two-story space on the Strip and houses a bar, a dining room, three private rooms, a lounge, and a 1,500-selection wine list. Among dishes are the pan-seared foie gras with caramelized apple, chilled Australian lobster with curried crème fraîche, blackened free-range bison carpaccio, veal tenderloin medallions with spinach ravioli and hazelnut butter, and a Peking duck duo. Among André's renowned desserts are his pastries and soufflés---chocolate and Grand Marnier---served with chocolate sauce or chilled sabayon. Andre's welcomes young guests aged 12 and older.


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