A Night at Alize

Spending time with those you love and doing things that you both enjoy is one of the best joys in life. I had met my girlfriend at a charity two years ago called Taste of the Nation which was held at the Palms Hotel and Casino. It was sarcasm at first site. Lol Since then we have embarked on a beautiful adventure together, with a lot of delicious stops on the way. One of our most recent stops was from another deal that we found on Groupon, and like the last one at Nobu was more than worth the money spent.

Our dinner was at the formally Michelin Star restaurant Alize at the top of the Palms hotel. With beautiful views of the strip and even more beautiful food this hidden gem is a must. We enjoyed a 7 course dinner with added amuse bouche and pre-courses. All in all it ended up being more than 10 courses. We also added the wine pairing, that highlighted the different regions of France.

This meal was more than we could have imagined. Beautiful and rich ingredients prepared with such skill and precision. A modern take on classic French cuisine. The waitstaff was knowledgable and constantly tending to us. At least five different people from the servers, to the sommelier, and the manager helped facilitate our dinning experience, making it a well orchestrated performance. I hope you have the opportunity to try this restaurant some time, you will not regret it. Remember to always stay hungry for new experiences and to spend time doing things that you enjoy with those that you love.

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Alize opened with the Palms Hotel back in November of 2001, and it looked to set itself apart from the rest of the strip. Las Vegas Original Celebrity Chef André Rochat claimed the spot on the 56th floor of the Palms, ranking it as the 5th highest restaurant in North America. Chef André helped shift the mindset of visitors to Las Vegas from the $5 prime rib buffets to more fine dinning experiences. It became more about the quality of the food and experience instead of the cheap price tag. Besides the gorgeous views, Alize boasts an impressive cognac list and wine tower that is the centerpiece of the restaurant.

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In addition to a few recommended items, Chef Bulen’s decadent Tasting Menu offers 7 courses wherein you choose one of three items in each course. The first item mentioned in each course offering is what Chef Bulen refers to as his own more modernized take on fine French cuisine. The second item in each course offering pays tribute to André Rochat’s original and renowned recipes that have wowed guests since 1980. And the third item in each course offering is a phenomenal vegetarian option.

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At the start of the meal we were presented with this note an a key to open a gift that we would receive at the end of the night. This little gesture was just the start of the

First Course

Amuse Bouche

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Apple cider consomme, poached pear with creme fraiche and candied bacon dust

Second Course

CALVISIUS TRADITION CAVIAR

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Toasted Brioche Panna Cotta, Dill

BASIL CAVIAR

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Heirloom Tomato, Cucumber, Shallot Vinaigrette

Third Course 

CHILLED OCTOPUS SALAD

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Ceviche, Avocado, Blood Orange, Saffron Vinaigrette

CHILLED GREEN ONION VICHYSSOISE-ROASTED HEIRLOOM TOMATO SOUP

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Crispy Potatoes, Hazelnuts

Fourth Course

SAUTÉED FOIE GRAS

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Caramelized Peaches, Almond Streusel, Toasted Oat Cream, Blackberry Purée

DUO OF FOIE GRAS TERRINE

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Roasted & Traditional, Smoked Duck Breast, Apricot & Almond Torchon

Add on Appetizer

Escargot

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Bone Marrow, Garlic Herb Butter, Heirloom Tomato, Onion Chips

Fifth Course

LOBSTER THERMIDOR

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Mushrooms, Tarragon Cream, Brandy, Dijon, Jollandaise

SALMON & MUSHROOM TORCHON

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Caviar Potato Purée, Smoked Salmon, Pickled Cabbage, Juniper Beurre Blanc

Sixth Course

TEA SMOKED DUCK BREAST

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Foie Gras, Gai Lan, Crispy Soba Noodle Cake, Spiced Apple Jus

Seventh Course

COLORADO LAMB

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Falafel, Pomegranate, Glazed Kefta Sausage, Broccolini, Apricot-Mustard Jus

Eighth Course

 SELECTION OF IMPORTED & DOMESTIC CHEESES FROM THE CHEESE CART

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Ninth Course 

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Coconut gelee, mango reduction

Tenth Course

GREEN TEA MADELINES

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Tropical Fruit, Matcha Ice Cream, Lime Crisps

GRAND MARNIER SOUFFLÉ

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Sabayon

Eleventh Course

COFFEE or TEA for TWO

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Red Wall Blend by Colorado River Coffee Roasters Brewed in Cona Vacuum

Twelfth Course

Petit Four dessert

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Choice of tiny after dinner desserts: Chocolate ganache, french mint, green apple madeleine

Our Little Surprise Treat

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