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Home > FINE DINING > Las Vegas Fine Dining > Andre's > Meal
Chef Andre Rochat, long known as the father of Las Vegas cuisine, arrived on the Vegas Strip long before Wolfgang Puck and his contemporaries. And when he did, he put his culinary mark on the desert, much to the delight of local and visiting diners alike. Chef Rochat, a man who has accomplished so much, has three award-winning restaurants in Las Vegas, including the only free standing restaurant in Las Vegas with a Michelin star. In addition to his rewards, Chef Rochat has an impressive and extensive cognac collection, as well as a reputation for having created the fine cuisine that is now so prevalent in Las Vegas. With so many distinctions, you might expect Chef Rochat to have a large ego. He doesn't, however. Not even a hint of one. TravelsinTaste.com met up with Chef Rochat during several of our trips to Las Vegas and spent a significant amount of time with him, discussing the original Andre's, the Las Vegas dining scene, culinary arts in general and what's next for him on his culinary journey. The chef could not have been more heartfelt or kind. It's truly amazing when you see someone at the top of his game with such a sense of warmth and kindness; it's his love of the profession that is truly evident in everything he does, from the thoughtful design of his restaurants to the impeccable detail of both his restaurant amenities and his epicurean delights. What's even more refreshing is the fact that Chef Rochat loves his employees, and they love him. In fact they are like a family, and he credits them with being the greatest group in town. They believe in each other and they believe in what they do, and that's what makes Andre's (the original) so special and magical.

    Ring of Roma Tomato Salad with Seasonal Mixed Greens

Chef Rochat changes his menu twice a year, once for the fall and winter seasons, when he tends to serve more game and heavier sauces, and again in the spring and summer, when he tends to serve a lighter menu that includes fresh vegetables and seasonal fruits. If you'd care to view our four-part video interview with Chef Rochat, please click here. If you'd prefer to read his biography first, please click here. If you'd like to see him give a cooking demonstration, please click here. Or, if you'd prefer to try one of his recipes in the privacy of your own kitchen, please try his Chicken Cream Mushroom recipe or his Fresh Lemon Tart recipe. Finally, if you'd just like to hear about one of Chef Rochat's other restaurants, Alize, please click here to see a video of it in all its glory, or here for the restaurant's full listing. Otherwise, click here for a virtual dining experience at Andre's -- including details about our meal there -- and read on to learn even more about the menu and the original Andre's.

Melange of Field Greens

Please note that parties of six or more are subject to an 18 percent service charge. A five-course Degustation Menu is available for $95, a wine pairing for an additional $45 and a Sommelier wine pairing for an additional $85.

Appetizers: Cold: Domestic Golden Osetra Caviar (traditional condiments and buckwheat blini, $140 per ounce); Pacific Northwest Style Smoked Salmon (green du puy lentils, asparagus and preserved lemon espelette spiced red pepper coulis, $19); Blackened Bison Carpaccio (Nicoise olives, tomato confit, imported parmesan cheese, arugula pesto and Arbequina olive oil, $17); Andre's Duck Foie Gras Terrine (black truffle, quince and brioche toast, $24).

Meal Price Ranges: Glass of Wine $12 - $19
Appetizer $10 - $140 per oz of caviar
Entree $28 - $68
Dessert $11 - $12
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