Eiffel tower restaurant

Eiffel tower restaurant in Las Vegas 8/31/11

The Eiffel Tower restaurant is owned by Jean Joho a renowned chef and restaurateur.

Among his many accomplishments, Chef Joho was named the James Beard Foundation’s “Best American Chef: Midwest,” and was nominated for “Best Outstanding Restaurant”, “Best Service”, Best Wine Service, and “Who’s Who”. He was also honored as Bon Appetit’s “Best Chef of the Year” and with the Robert Mondavi “Culinary Award of Excellence”. He also recently appeared as a judge on Bravo’s Top Chef.

As soon as you sit down our waiter came with a large tray of an assortment of bread for us to select for our meal.

I selected a baguette and sesame seeds bread.

Hoa ordered a glass of white and a glass of red wine

A gazpacho was served as an amuse bouche. It is funny that we also had a gazpacho as an amuse bouche last night at Sage!

The next course is a trio of amuse bouche: oyster with caviar, burrata with crispy serrano ham, and gougère with foie gras mousse.

The oyster was fresh and bright and the caviar was crisp and tasty. I also enjoyed the gougère with Foie gras mousse.

Course 1: Maine Lobster Salad with watermelon tartar, water chestnuts and pistachio Vinaigrette.

The lobster was perfectly poached and the portion was very generous (1/2 a lobster per plate) but what surprised me was the watermelon tartar! It was surprising so tasty with a bit of salt sprinkle on top. Every thing on this dish was refreshing and simply yummy.

To make is more dramatic the soup was served without the broth so you can see all the ingredients (manila clams, potato confit and Bacon Lardons) and then the broth was poured over at the table.

The soup was creamy but yet very light with a strong aroma of corn accented by crispy bacon. My only complaint was that there was just too much of it and I did not want to get full just on soup!

Hoa savoring his soup and enjoying a glass of wine.

Course 3: Wild olive oil poached Halibut with Zucchini confetti, braised Cippolini served with a basil coconut broth!

The basil coconut broth was amazing but unfortunately there was very little of it. The halibut was prefectly poached with very delicate flavor and the braised Cippolini added a bit of sweetness to the dish.

Very good piece of Lamb cooked just the way I like it and I also enjoyed the sauce!

Cannot go wrong with a grand marnier soufflé with a nice crème Anglaise sauce! Hoa and I we ate the whole thing!

My instinct was correct when I walked in this restaurant I knew I was going to be special evening and indeed it was a great dinning experience. I enjoyed the food, the atmosphere, the decor, and the amazing views high above the ground. In short I was delighted to find out that the food here measures up to the setting.