French Food in Las Vegas

We know: what with that Eiffel Tower replica on the Strip and all the lights and chic models, it might be easy to get Las Vegas confused with Paris. Okay, we’re kidding. Even though Las Vegas, Nevada and Paris, France are two of the world’s top travel destinations, the cities have few things in common. However, one thing they do share: excellent French food.

In fact, not just one or two but several of France’s very best chefs have restaurants here. We’re talking about the legendary Joel Robuchon (MGM Grand), Guy Savoy (Caesars Palace), Alain Ducasse (Mix at theHotel, soon to be the Delano) and Pierre Gagnaire (Twist at Mandarin Oriental). Each one of them offers a singular dining experience which might well change your life. Not kidding. (It should be noted that no matter how many times I have had a meal in each of those restaurants I have claimed my life has been altered. Really, they are that good.)

But if the best of the best is just a little rich for your blood, fear not: there are many other ways to experience excellent French cuisine in Las Vegas. So many in fact, that you’d have to go out of your way to avoid trying at least one! When it comes to classic French elegance, my mind goes first to the romantic Eiffel Tower Restaurant (Paris Las Vegas), complete with stunning Strip views, where the team of Chef Jean Joho makes fresh, seasonal dishes, but with a firm eye on tradition. Closer to earth, but no less stratospheric, is Bellagio’s Le Cirque, while Morel’s French Steakhouse in the Palazzo is another room where you will feel transported to a bygone era. If you’re seeking a more intimate experience, François Payard’s Bistro (hidden behind his patisserie in Caesars Palace) is a true jewel. Just want steak frites at a casual brasserie? Back to Paris then, and Mon Ami Gabi, where the patio remains one of the best people-watching spots on the Strip.

Are we done? Nooo, there are still more French and French-inspired chefs to be found—a little less tied to tradition, but with no less finesse—at Mandalay Bay alone, you can choose from Fleur by Hubert Keller and Charlie Palmer’s Aureole (helmed by France’s Chef Vincent Pouessel). At the Monte Carlo and Palms resorts are Chef Andre Rochat’s Restaurant Andre and Alize, respectively.

And don’t even get us started on the patisseries--Oh la la! Jean-Phillippe at Bellagio and Aria. Tout suite, indeed.

My resident French translator E.C. Gladstone helped out with this piece. He tends to correct my pronunciation and my lack of French flair simply because he believes he is a bit more cultured than I.