Favorite menu items from none other than our chefs and staff at Andre’s and Alize´ Restaurants

When you’re faced with the extraordinary menu selections at either of Celebrity Chef Andre´ Rochat’s renowned Las Vegas restaurants, you might feel a bit overwhelmed. So, we’re helping you out with our own staff’s favorite menu items – even our chefs are chiming in!

André Rochat, Chef/Proprietor, Gastronomy Management Group

André Rochat is Las Vegas’ original celebrity chef.

Long before Wolfgang Puck, Emeril Lagasse and Charlie Palmer arrived in Las Vegas, Rochat was providing world-class cuisine and sophisticated service, easily satisfying the most discriminating high rollers. Today, while he shares the limelight with some of America’s most celebrated chefs and restaurateurs, Rochat remains the dean of Las Vegas chefs, with two top-ranked, award-winning restaurants, and a dedication to standards as high as the 56th floor perch of one of his grandest restaurants, Alizé, which overlooks the city from the top of the Palms Casino Resort.

Andre’s Favorite Dish:
Our signature dish, the Dover Sole.
Read more about our many awards and press accolades
Read more about André’s 3-year apprenticeship in Lyon (starting at 14 years of age)

Tammy Alana, Pastry Chef

Once named Las Vegas’ Rising Star Pastry Chef, Tammy Alana has risen to the very top, most assuredly, now overseeing both award winning restaurants’ pastry departments at Alizé at the Top of The Palms and Andre’s at Monte Carlo Resort & Casino.

Tammy’s Favorite Dish:
I love the soufflé du jours, because everyday I’m able to be creative with new ingredients!
Read more about our award-winning, show-stopping pastries
Read more about Tammy Alana’s climb from community college cooking classes to leading Vegas pastry chef

Stavros Georgiou, General Manager, Alizé

Stavros Georgiou is the general manager of the exquisite, Michelin 1-start Alizé at The Top of the Palms. Georgiou began working with André Rochat nearly 15 years ago when he began as a member of the dining room team that opened Andre’s Restaurant & Lounge at Monte Carlo

Stavros’ Favorite Dish:
Definitely the Pan Seared Foie with Fuji Apple and Almond Crumble, Vanilla Anglaise with Aged Balsamic, then the Braised Pork Belly with Roasted Squash, Clementines & Orange Cinnamon Jus.
Read more about Alize’s incomparable view of Las Vegas (the second highest restaurant in Las Vegas)
Read more about Stavros Georgiou’s history in high level Las Vegas restaurants

Patrick Trundle, Beverage Director (Cognac Collection)

Patrick Trundle helms one of the most notable collections of cognacs and armagnacs known around the world at Andre’s Cigar Lounge – AndresCigarLounge.com – located on the second floor of Andre’s Restaurant at Monte Carlo.

Patrick’s Favorite Dish:
My favorite menu item would be different every time you ask me. The menu is so varied it’s impossible to nail down one favorite. With that said, right NOW at Alize, it’s the Roasted Cervena Venison with sweet and sour cabbage, herb spaetzle, and poivadre sauce is unreal. It’s the most flavorful, tender venison you will ever have. A blockbuster with a great shiraz.
At Andre’s, the Seared Foie Gras with poached apples and crème anglaise has me hooked. Add a glass of Royal Tokaji and I’m in paradise.
Read more about our world renowned cognac collection
Read more about Patrick Trundle’s ability to match any cigar with any cognac

Claudio Vigani, Wine Director

As our Wine Director for both Alize and Andre’s at the Monte Carlo, Vigani proudly showcases two award winning wine lists that, combined, feature more than 2,500 labels and 15,000 bottles. Vigani expertly pairs wines with a 5- and 7- course chef’s tasting menu daily.

Claudio’s Favorite Dish:
The Pan Seared Foie Gras with poached apples and crème anglaise at Andre’s.
Read more about our award-winning, 12,000-bottle wine cellar
Read more about Claudio Vigani’s history in opening French restaurants

Mark Purdy, Chef de Cuisine, Alize at the Top of the Palms

Chef Mark Purdy’s high-level, award-winning cuisine finally found its perfect match when Purdy found his way to the Michelin rated 1-star restaurant Alizé at the Top of the Palms… 56 stories high in the air. Renowned for creating traditional French cuisine with contemporary twists and magnificent accents, it’s easy to see why Chef Mark Purdy is consistently ranked a Top Chef in a city filled with “famous” names.

Chef Mark’s Favorite Dish:
Duo of Colorado Rack of Lamb
Read more about Alize’s incomparable view of Las Vegas (the second highest restaurant in Las Vegas)
Read more about Chef Mark’s history in high level Las Vegas restaurants

Tanya Buchanan, Director of Marketing & Restaurant Manager

As a self-described “restaurant-aholic,” Tanya Buchanan is perfectly positioned in her field. As the Director of Marketing & Restaurant Manager for Gastronomy Management Group, Buchanan oversees marketing, public relations, human resources and management responsibilities for the Michelin awarded Alizé at the Top of the Palms and Andre’s Restaurant & Lounge at Monte Carlo.

Tanya’s Favorite Dish:
Lobster Thermidor at either location. Nobody does it better than André.
Read more about our many awards and press accolades
Read more about Tanya Buchanan’s restaurant ownership during her high school years.

Jana Lane Southard, CMP, Director of Sales

As Director of Sales for both Alizé at the Top of the Palms and Andre’s at Monte Carlo, Southard oversees all sales efforts, making sure both restaurants are perpetually catering to corporate groups, wedding events, meetings and other special events.

Jana’s Favorite Dish:
Scampi André at Andre’s. Shrimp, garlic, pernod, sweet basil and cream = Heaven in your mouth!!
Read more about our one-of-a-kind wedding events to memorialize your special day
Read more about Jana Lane Southard’s record-breaking year in catering

Joseph Marsco, Director of Operations

Joseph Marsco serves as Director of Operations and Managing Partner for two Michelin 1-star restaurants, Alizé at the Top of the Palms and Andre’s Restaurant & Lounge at Monte Carlo.

Joe’s Favorite Dish:
I have always loved what our chefs do with the Lamb on our menus, both at Andre’s and Alize. It is probably the dish that I most prefer because it is often a staple of Andre’s (representing Lamb on the menu), but is often a collaboration of both the individual chef and Andre’s style.

The most recent dish on Alizé’s menu is a favorite because it boasts flavors that I think go very well with lamb – the whole dish works very well together. Duo of Colorado Lamb, black olive and Merguez-crusted Rack and Curry Braised Shoulder with white asparagus, apricots, toasted almonds, feta cheese coulis and lamb jus. Eeemmmmmm it’s soooo good.
Read more about Alize’s incomparable view of Las Vegas (the second highest restaurant in Las Vegas)
Read more about Joseph’s extensive restaurant history, from New York City to Las Vegas