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3000 Paradise Rd. (Riviera Blvd.) Send to Phone
From André Rochat, a fine new French restaurant takes over a legendary location.


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THIS RESTAURANT IS CLOSED Mistral Restaurant Review

: Massive oak doors open to a comfortable lounge and stunning bar, as well as an enormous wine cellar boasting more than 400 varieties of imported and domestic wines in the elegant Mistral, which executive chef André Rochat's Gastronomy Management Group opened in September 2004 in the location formerly occupied by the legendary Le Montrachet. Chef de cuisine Mark Purdy, an alumnus of Charlie Palmer's Aureole restaurants in New York City and Las Vegas as well as Palmer's Dry Creek Kitchen in Sonoma, combines refined artistry and a down-to-earth culinary sensibility in the cooking here. The Mistral experience begins with an amuse-boûche such as beef carpaccio with frisée and micro radish greens, complemented by the house aperitif---Champagne blended with limoncello. Among the appetizers, we love the layered parfait of smoked salmon, crème fraîche, a buckwheat blini and tobikko caviar, as well as the sautéed fois gras with pecan-crusted quince tempura, a fruit glaze, frisée and a quince-orange sauce. Dome-covered entrées are dramatically revealed in unison. Pan-roasted Peking duck breast comes with a green peppercorn and pear sauce and a bean cassoulet; a sweet garlic-crusted chicken breast is accompanied by roasted hazel flan. The smoked bacon and black truffle-crusted pork tenderloin with braised Belgian endive and Gruyère potato purée brings refinement to robust rustic fare, as does the autumn spice-crusted venison loin with huckleberry sauce, braised red cabbage and kabocha squash ragoût. Master sommelier Steven Geddes will perfectly pair a wine with each course. Renowned for his desserts, André Rochat presents at Mistral sublime temptations such as a Grand Marnier soufflé and spiced pumpkin turnovers with Armagnac ice cream.

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