Steve
10-21-2005, 03:43 AM
Rochat goes for comfortable elegance with Mistral at Las Vegas Hilton.
By Ken White
Las Vegas restaurateur Andre Rochat says he has "a craving for punishment."
He must. Even considering the difficulty of running just one restaurant in the city, Rochat opened his fourth in September.
Mistral -- Rochat's Restaurant at the Las Vegas Hilton, 3000 Paradise Road, differs from the chef's other restaurants -- the original Andre's downtown, Andre's in the Monte Carlo and Alize at the Palms -- in that it mainly serves a convention clientele thanks to its proximity to the Hilton's convention center.
But it also grabs its share of locals who are familiar with Rochat's other restaurants.
Each is different in decor, too. The downtown location is "homey," Rochat says, while the chateaulike Monte Carlo restaurant is "plush, elegant, rich," and Alize gives diners a sweeping view of the Strip and surrounding area.
Mistral, meanwhile, goes for warmth with its dark wood and paintings of scenes from Proven??e, making it "comfortable, yet nice and elegant," in Rochat's words.
Seating 100, Mistral has a bar-lounge area at the entrance, an 8,000-bottle enclosed wine cellar, and displays of cognacs and ports behind glass.
There's also a four- to six-seat table in the kitchen that can be reserved at no extra charge, for diners who like to be in the center of the action. They can watch chef de cuisine Mark Purdy and his culinary team at work or, depending on the night, Rochat himself.
The menu is what fans of Rochat would expect to find -- French cuisine with a modern presentation.
Mistral is open for dinner from 5:30 to 10 p.m. Tuesdays through Saturdays, and is open Sundays and Mondays only during major conventions. Reservations are accepted (792-6373).
j Starters: Cold appetizers include parfait of smoked salmon with potato blini, caviar, cr??me fr??iche and egg ($14); ahi tuna tartar with toasted sesame seeds, honeydew melon emulsion and sweet soy reduction ($16); pepper-crusted cevena venison carpaccio with crimini mushrooms la Greque, caraway crackers and double cream brie aioli ($14); and Andre's foie gras terrine with cherry confiture, ruby port reduction and baby frisee salad ($23).
Hot appetizers include "Shrimp Four Ways": grilled freshwater shrimp with garlic butter, crisp bay shrimp cake with celery root and apple salad, tempura-dipped prawn with spicy mango chutney, and rock shrimp steamed in banana leaf with a sesame soy glaze ($19); pan-fried blue crab cake with chorizo sausage, yellow corn and green onion Champagne-shallot reduction ($18); roasted lobster sausage with spicy crayfish sauce and warm fleuron ($14); macadamia nut-crusted diver scallops with butternut squash puree and citrus beurre blanc ($14); sauteed foie gras with warm brioche, rhubarb Napoleon and pickled leeks ($24); and escargots de Bourgogne, traditional imported French escargots in garlic herb butter ($13).
j Soups and salads: Chilled Harlequin soup with celery root, English pea, sweet yellow pepper and vine ripe tomato ($12); French onion soup au gratin ($10); classic Caesar's salad with imported Parmesan cheese, toasted croutons, house-made dressing and marinated tomatoes ($10); field greens with tiny tomatoes, buttered brioche croutons and citrus-mustard seed vinaigrette ($9); and sorrel and arugula salad with crumbled blue cheese, marinated leeks, yellow tomato and grapefruit vinaigrette ($15).
j Entrees: Imported Dover sole, sauteed Veronique, Almondine or Grenobloise style ($58); 2-pound live Maine lobster grilled, steamed, roasted or Thermidor ($55); roasted free-range chicken breast stuffed with king crab, natural jus, chicken and vegetable sausage, shiitake mushrooms and potato puree ($24); sauteed Muscovy duck breast with green peppercorn and raspberry sauce, spinach and duck confit parmentier ($32); oven-roasted rabbit loin in a natural jus, chartreuse of portabella mushroom and rabbit leg with mustard sauce and sun-dried tomato tagliatelle ($36); grilled Angus beef filet mignon with classic b??arnaise sauce, seasonal vegetables and Chamonix potato ($41); and "Domestic Lamb Three Ways": grilled lamb T-bone, herb- and truffle-crusted lamb chop and house made Merguez sausage with lamb jus, served with couscous and sauteed spinach with ratatouille ($48).
Desserts: Chocolate or Grand Marnier souffle; warm chocolate fondant with truffle filling, chilled Amaretto semifreddo and macerated seasonal berries; and warm tarte Tatin with ginger ice cream and rum raisin caramel sauce ($12 each).
reviewjournal.com -- Living - APPETIZERS:
By Ken White
Las Vegas restaurateur Andre Rochat says he has "a craving for punishment."
He must. Even considering the difficulty of running just one restaurant in the city, Rochat opened his fourth in September.
Mistral -- Rochat's Restaurant at the Las Vegas Hilton, 3000 Paradise Road, differs from the chef's other restaurants -- the original Andre's downtown, Andre's in the Monte Carlo and Alize at the Palms -- in that it mainly serves a convention clientele thanks to its proximity to the Hilton's convention center.
But it also grabs its share of locals who are familiar with Rochat's other restaurants.
Each is different in decor, too. The downtown location is "homey," Rochat says, while the chateaulike Monte Carlo restaurant is "plush, elegant, rich," and Alize gives diners a sweeping view of the Strip and surrounding area.
Mistral, meanwhile, goes for warmth with its dark wood and paintings of scenes from Proven??e, making it "comfortable, yet nice and elegant," in Rochat's words.
Seating 100, Mistral has a bar-lounge area at the entrance, an 8,000-bottle enclosed wine cellar, and displays of cognacs and ports behind glass.
There's also a four- to six-seat table in the kitchen that can be reserved at no extra charge, for diners who like to be in the center of the action. They can watch chef de cuisine Mark Purdy and his culinary team at work or, depending on the night, Rochat himself.
The menu is what fans of Rochat would expect to find -- French cuisine with a modern presentation.
Mistral is open for dinner from 5:30 to 10 p.m. Tuesdays through Saturdays, and is open Sundays and Mondays only during major conventions. Reservations are accepted (792-6373).
j Starters: Cold appetizers include parfait of smoked salmon with potato blini, caviar, cr??me fr??iche and egg ($14); ahi tuna tartar with toasted sesame seeds, honeydew melon emulsion and sweet soy reduction ($16); pepper-crusted cevena venison carpaccio with crimini mushrooms la Greque, caraway crackers and double cream brie aioli ($14); and Andre's foie gras terrine with cherry confiture, ruby port reduction and baby frisee salad ($23).
Hot appetizers include "Shrimp Four Ways": grilled freshwater shrimp with garlic butter, crisp bay shrimp cake with celery root and apple salad, tempura-dipped prawn with spicy mango chutney, and rock shrimp steamed in banana leaf with a sesame soy glaze ($19); pan-fried blue crab cake with chorizo sausage, yellow corn and green onion Champagne-shallot reduction ($18); roasted lobster sausage with spicy crayfish sauce and warm fleuron ($14); macadamia nut-crusted diver scallops with butternut squash puree and citrus beurre blanc ($14); sauteed foie gras with warm brioche, rhubarb Napoleon and pickled leeks ($24); and escargots de Bourgogne, traditional imported French escargots in garlic herb butter ($13).
j Soups and salads: Chilled Harlequin soup with celery root, English pea, sweet yellow pepper and vine ripe tomato ($12); French onion soup au gratin ($10); classic Caesar's salad with imported Parmesan cheese, toasted croutons, house-made dressing and marinated tomatoes ($10); field greens with tiny tomatoes, buttered brioche croutons and citrus-mustard seed vinaigrette ($9); and sorrel and arugula salad with crumbled blue cheese, marinated leeks, yellow tomato and grapefruit vinaigrette ($15).
j Entrees: Imported Dover sole, sauteed Veronique, Almondine or Grenobloise style ($58); 2-pound live Maine lobster grilled, steamed, roasted or Thermidor ($55); roasted free-range chicken breast stuffed with king crab, natural jus, chicken and vegetable sausage, shiitake mushrooms and potato puree ($24); sauteed Muscovy duck breast with green peppercorn and raspberry sauce, spinach and duck confit parmentier ($32); oven-roasted rabbit loin in a natural jus, chartreuse of portabella mushroom and rabbit leg with mustard sauce and sun-dried tomato tagliatelle ($36); grilled Angus beef filet mignon with classic b??arnaise sauce, seasonal vegetables and Chamonix potato ($41); and "Domestic Lamb Three Ways": grilled lamb T-bone, herb- and truffle-crusted lamb chop and house made Merguez sausage with lamb jus, served with couscous and sauteed spinach with ratatouille ($48).
Desserts: Chocolate or Grand Marnier souffle; warm chocolate fondant with truffle filling, chilled Amaretto semifreddo and macerated seasonal berries; and warm tarte Tatin with ginger ice cream and rum raisin caramel sauce ($12 each).
reviewjournal.com -- Living - APPETIZERS: