For a great night of fine dining and casino action, please consider Alize at the Palms. You will feel like royalty!
Chef Andre Rochat brings his culinary expertise to the very top of The Palms. Taste incredible gourmet delicacies while enjoying selections from the award-winning wine menu.
The following is a partial review that was printed in the Las Vegas Review Journal:
A colleague asked me not long ago about fiddlehead ferns. She'd seen them in a grocery ad and asked if I'd ever tried them. Yes, I said, but it'd been a while; I hadn't seen that harbinger of spring on a restaurant menu in quite some time. Then I had dinner the next week at Alize, and what do you know -- fiddlehead ferns.
Was I surprised? Only because of the coincidence. It's actually the kind of thing I'd expect from Alize chef/proprietor Andre Rochat and his talented executive chef, Jacques von Staden. As celebrity chefs have rolled into Las Vegas with the reliability of Pacific breakers (complete with lots of splash) during the past decade or so, Rochat has been quietly toiling away, first bringing enlightenment to local philistines in 1980, when the fine-dining landscape here was rather bleak, especially by comparison. Today, he's often cited as the city's first home-grown celebrity chef (only, as a rule, without the big splash).
And those fiddleheads starred in a dish that sums up the artistry of Rochat and von Staden. They're kind of an old-fashioned ingredient (at least in some parts of the world), but in my starter they'd been given fusionistic focus with Santa Barbara spotted prawns ($24), chorizo (no doubt homemade by this son of a charcutier) and pioppino mushrooms, a mellow Italian variety rarely seen here. The horns and the strings and the woodwinds were all doing their own very characteristic things here, and working together to create the sort of symphonic harmony that is a successful dish.
Chef Andre Rochat brings his culinary expertise to the very top of The Palms. Taste incredible gourmet delicacies while enjoying selections from the award-winning wine menu.
The following is a partial review that was printed in the Las Vegas Review Journal:
A colleague asked me not long ago about fiddlehead ferns. She'd seen them in a grocery ad and asked if I'd ever tried them. Yes, I said, but it'd been a while; I hadn't seen that harbinger of spring on a restaurant menu in quite some time. Then I had dinner the next week at Alize, and what do you know -- fiddlehead ferns.
Was I surprised? Only because of the coincidence. It's actually the kind of thing I'd expect from Alize chef/proprietor Andre Rochat and his talented executive chef, Jacques von Staden. As celebrity chefs have rolled into Las Vegas with the reliability of Pacific breakers (complete with lots of splash) during the past decade or so, Rochat has been quietly toiling away, first bringing enlightenment to local philistines in 1980, when the fine-dining landscape here was rather bleak, especially by comparison. Today, he's often cited as the city's first home-grown celebrity chef (only, as a rule, without the big splash).
And those fiddleheads starred in a dish that sums up the artistry of Rochat and von Staden. They're kind of an old-fashioned ingredient (at least in some parts of the world), but in my starter they'd been given fusionistic focus with Santa Barbara spotted prawns ($24), chorizo (no doubt homemade by this son of a charcutier) and pioppino mushrooms, a mellow Italian variety rarely seen here. The horns and the strings and the woodwinds were all doing their own very characteristic things here, and working together to create the sort of symphonic harmony that is a successful dish.
See the full article at:
http://www.reviewjournal.com/lvrj_home/2006/Apr-28-Fri-2006/weekly/7024369.html
Sounds like the rizotto or the simple roasted organic chicken are worthy of a try.