Caviar and foie gras are known as two of the most luxurious foods in the world, so it’s only fitting those two ingredients would find their way onto the menu—the cocktail menu—at legendary chef André Rochat’s restaurants, Alizé atop the Palms and Andre’s at the Monte Carlo.
Alizé’s Black Tie Martini seems like a standard rendition, until olives stuffed with caviar get added to the concoction. Think dirty—extra dirty—with added brininess from the caviar. One doesn’t need to be in black tie to enjoy the Black Tie, but with these phenomenal panoramic views of the Las Vegas Strip, this is truly living the good life.
Over at the Monte Carlo, the Marti Gras Martini is one of the most adventurous cocktails anywhere. Foie gras—fatty goose or duck liver—is something of an acquired taste, and so is the Marti Gras. It’s all foie in taste, like a foie milkshake with a hint of vanilla. Adding to its unique richness, it’s served in a long, thin-stemmed martini glass with a tray of apricot sorbet, poached Asian pear, berries and roasted nuts. Make a meal out of it.
The Black Tie and Marti Gras cocktails do more than embody luxury, they’ve become Vegas classics. As Chef Rochat would say, “Bon appétit!” Alizé at the Palms, 702-951-7000; Andre’s at Monte Carlo, 702-798-7151.
