Andre’s… a touch of Paris in the Monte Carlo.
When true culinary afficionados think of dining at a well-regarded classic French restaurant I am sure many things come to mind—an elegant, sometimes pretentious atmosphere paired with perfectly executed and plated cuisine that is delivered with style, finesse and precision. To the ardent epicure true French cuisine, deeply embedded in tradition and culture, has become a dying art or at the very least reached a renaissance of reinterpretation.
Trendy, hip cuisine has become so prevalent in our dining culture that the classics have become a sleepy afterthought, especially if compared to the multicultural mainstream of cooking, as we know it today. Las Vegas is no exception as we shed our skin much too often to satisfy fickle tourist taste buds, mostly just a supposition of the corporate think tank.
So it is truly quite a feat that for more than 20 years, seasoned chef/owner Andre Rochat has been exceeding the expectations of tourists and locals alike at his namesake restaurant. The environment at Andres will surely transport you to an evening in Paris, with timeless French fare and seasonality-based menu.
Located in the recently updated Monte Carlo Hotel Andre's is elegant and romantic. The exquisite dining room is reminiscent of a French chateau with a glowing fireplace, hand painted ceilings and ornate decor. The candlelit tables are aesthetically pleasing replete with Versace China, sterling silver flatware and freshly cut flowers.
Start your evening off with the light Alaskan King Crab Parfait with vegetable macedoine, mustard and cocktail sauces, or partake in the indulgent Fois Gras Terrine with tomato confit and eggy brioche. Their traditional salmon appetizer seeks to appeal to the typical New York Deli connoisseur looking for an upscale twist on a classic—smoked salmon, pickled julienned arugula salad and hearty rye bread.
Entrees tend to be rich in complex in nature, truly indicative of the old-school French classics. The pan-seared duck breast with confit leg, braised celery hearts and sour cherry sauce was sublime, as well as the Dover Sole Almondine. The shallot-crusted Colorado lamb rack with lamb fillet had an assertive flavor profile, paired with rich lamb sweetbreads and fava beans with truffle sauce, minted potato-cheese croquettes and spiced carrot puree.
Most of Chef Rochats’ creations are not for the health-conscious or faint of heart, like the 16 oz grilled ribeye with four cheese and gruyere potato puree or the beef with green peppercorn cognac cream sauce. Other rich dishes include the lobster sausage with leek fondue and spicy crayfish sausage or indulgent veal tornadoes “Rossini Style” with seared foie gras wild mushrooms and candy stripe beets.
Andre’s is also home to an award-winning wine list, featuring 1000 labels and over 12,000 bottles from around the world compliment your dining experience.
Jill L. Shapiro-Duran
WHAT’S ON MAGAZINE
Trendy, hip cuisine has become so prevalent in our dining culture that the classics have become a sleepy afterthought, especially if compared to the multicultural mainstream of cooking, as we know it today. Las Vegas is no exception as we shed our skin much too often to satisfy fickle tourist taste buds, mostly just a supposition of the corporate think tank.
So it is truly quite a feat that for more than 20 years, seasoned chef/owner Andre Rochat has been exceeding the expectations of tourists and locals alike at his namesake restaurant. The environment at Andres will surely transport you to an evening in Paris, with timeless French fare and seasonality-based menu.
Located in the recently updated Monte Carlo Hotel Andre's is elegant and romantic. The exquisite dining room is reminiscent of a French chateau with a glowing fireplace, hand painted ceilings and ornate decor. The candlelit tables are aesthetically pleasing replete with Versace China, sterling silver flatware and freshly cut flowers.
Start your evening off with the light Alaskan King Crab Parfait with vegetable macedoine, mustard and cocktail sauces, or partake in the indulgent Fois Gras Terrine with tomato confit and eggy brioche. Their traditional salmon appetizer seeks to appeal to the typical New York Deli connoisseur looking for an upscale twist on a classic—smoked salmon, pickled julienned arugula salad and hearty rye bread.
Entrees tend to be rich in complex in nature, truly indicative of the old-school French classics. The pan-seared duck breast with confit leg, braised celery hearts and sour cherry sauce was sublime, as well as the Dover Sole Almondine. The shallot-crusted Colorado lamb rack with lamb fillet had an assertive flavor profile, paired with rich lamb sweetbreads and fava beans with truffle sauce, minted potato-cheese croquettes and spiced carrot puree.
Most of Chef Rochats’ creations are not for the health-conscious or faint of heart, like the 16 oz grilled ribeye with four cheese and gruyere potato puree or the beef with green peppercorn cognac cream sauce. Other rich dishes include the lobster sausage with leek fondue and spicy crayfish sausage or indulgent veal tornadoes “Rossini Style” with seared foie gras wild mushrooms and candy stripe beets.
Andre’s is also home to an award-winning wine list, featuring 1000 labels and over 12,000 bottles from around the world compliment your dining experience.
Jill L. Shapiro-Duran
WHAT’S ON MAGAZINE