Alize, French Fine Dining at the Top of the Palms

The View at Alize from the top of the Palms

Fine Dining and sight seeing are combined in fashionable French flair at Alize at the top of the Palms. Chef and proprietor André Rochat is one of the top restauranteurs in Vegas and demonstrates an elegant menu and intimate and romantic experience in this 56th floor dining room since 2001.

The views are some of the best in the city, from the top floor at the Palms Resort you can see the entire strip skyline. In fact, while I dined a helicopter flew by at eye level.

Main Lobster Salad

The French cuisine is incredible, paired with their extensive wine list catapults it to the next dimension. The chef can do a 5 or 7 course tasting menu paired or not, or you can venture through the menu at your leisure. We did the latter. The sauteed foie gras is memorable, served over a delicate apple crisp and vanilla creme anglaise thus nailing the classic but blissful salty and sweet palate combination best enjoyed while sipping the Carnes de Rieussec Sauternes. Alize is known for its amazing collection of cognac, offering flights of ports, cognac, armagnac and calvados, and has beautiful bottle displays in their hallway. I recommend a walk through.

Post foie gras it was salad course. Main lobster salad is an al-dente treat to your senses. The beluga lentils look like caviar, their earthy flavor pops in your mouth like caviar. Joined with the truffles, lobster, candied oranges and yuzu it was sweet, tangy and gone. I also fell in love with baked phyllo dough triangles containing d’anjou pear and roquefort alongside of greens. Crisp, sweet and piquant all at once. As you broke through the crispy exterior the oozing pear and cheese inside made a perfect partner with the greens and spiced pecans.

I ached to try the Lobster thermidor, in the presence of a traditional French cuisine I knew the thermidor sauce would have been extravagant, however the Lamb won served with a wasabi sesame crust, and rightfully so. Also spectacular was the filet topped with foie gras. Both came protein tempertures exact, seasoned to perfection. The tangine vegetables with dried apricots and dates sopped up with lamb jus were incredible.

Pan Seared Foie Gras à la Façon du Chef

Somewhere after the entree course you are supposed to have a cheese course. I had my heart set on it. They have a beautiful list of cheese for you to order from. I ended up desiring to save what little space I had left for the souffle I had already ordered with dinner. Don’t leave without having the dessert souffle, in chocolate or grand marnier. You must order it with dinner to give it time to bake, and it comes to your table as a spectacular hot fluff, a superior and irrisistable pouf of french dessert.

Their Menu


Jumbo Shrimp Cocktail
Cocktail & Mustard Sauce

Andre’s Foie Gras Terrine
Port Poached Figs, Almond Florentine
Balsamic Syrup

Prime Beef Carpaccio
Parmesan Puff Pastry, Basil Pesto

Bouquet of Baby Greens
Caraway Cracker, Goat Cheese
Balsamic Vinaigrette

Phyllo Wrapped Anjou Pear
Roquefort, Spicy Pecans
Pomegranate Vinaigrette

Maine Lobster Salad
Summer Truffles, Beluga Lentils
Caramelized Oranges, Yuzu Vinaigrette

Pan Seared Scallops
Green Apples, Almonds, Candied Ginger
Cilantro, Curry Cream

Braised Veal Cheek
Truffled Potato Mousseline, Veal Jus

Classical Escargots de Bourgogne

Pan Seared Foie Gras
à la Façon du Chef


Imported Dover Sole
Véronique, Grenobloise or Amandine

3lb. Maine Lobster Thermidor
Asparagus, Mushrooms & Hollandaise

Sautéed Free Range Chicken Breast
Crispy Potato Croquant, Leeks
Bacon Wrapped Coq Au Vin

Pan Seared Muscovy Duck Breast
Duck Foie Gras, Black Truffle Sausage, Caramelized Sunchokes, Spaghetti Squash
Huckleberry Sauce

Roasted Venison Loin
Sweet & Sour Cabbage, Wild Mushroom Herb Spaetzle
Poivrade Sauce

Filet Mignon
Green Peppercorn Crust, Braised Endive, Onion Confit, Anna Potatoes
Cognac Cream Sauce

Grilled Prime Angus Ribeye
Gruyère & Parmesan Potato Gratin, Butter Braised Asparagus
Bordeaux Reduction

Wasabi & Sesame Crusted Rack of Lamb
Tagine Vegetables, Dried Apricots, Dates
Lamb Jus


Selection of International and Domestic Cheese
Choice of Three, Accompanied by Homemade Jams and Confitures

Tome de Chevre   Tête de Moine
Landana Gouda     Manchego
Bleu Affinée          Saga Blue


Lemon Cream Beignet’s
Strawberry Rhubarb Semifreddo

Warm Chocolate Fondant
White Chocolate & Vanilla Bean Truffle
Cookies & Cream Mousse, Smoked Chocolate Sauce

Chocolate or Grand Marnier Soufflé

*Please request the above desserts when placing your dinner order.
All Desserts are $15

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5 course Chef’s Tasting Menu

7 course Chef’s Tasting Menu

Please inquire with your server.
Ask our Sommelier about a wine pairing.

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