[Congressional Record (Bound Edition), Volume 151 (2005), Part 10]
[Senate]
[Page 13132]
[From the U.S. Government Publishing Office, www.gpo.gov]




             25TH ANNIVERSARY OF ANDRE'S FRENCH RESTAURANT

  Mr. REID. Mr. President, I rise today to congratulate Chef Andre 
Rochat, the Dean of Las Vegas Chefs. Twenty-five years ago, he opened 
the doors to his first restaurant, Andre's French Restaurant. In the 
decades since, he has served patrons--including my wife Landra and I--
the finest French cuisine in the city.
  I first encountered Andre in the 1970s--a few years before he opened 
Andre's. At that time, he was operating the Savoy French Bakery and 
selling the most wonderful pastries you could find. Bolstered by the 
bakery's success, he opened Andre's in 1980 in a converted Spanish-
style home one block east of Las Vegas Boulevard. It was an unlikely 
location for a restaurant--but he quickly found success.
  Twenty-five years later, Andre's has become what some have called the 
``most honored, awarded and respected restaurant in Las Vegas.'' The 
restaurant's intimate dining rooms, wonderful food and outstanding 
service have made it a landmark.
  Andre's arrival in our city was the result of hard work and 
determination.
  He was born in the Savoie region of the French Alps and inherited a 
love for his trade from his parents, who owned a delicatessen and 
butcher shop. At 14, Andre left home and began an apprenticeship at 
Leon de Lyon, in Lyon, France. After serving in the French Navy, Andre 
came to the United States in 1965, landing in Boston with just $5 and 
his knives. Eventually, he made his way to Las Vegas and forever 
changed the city's dining scene.
  Today Las Vegas is home to many great chefs. But Andre was one of the 
first. He now has two more restaurants in the city, and both of them 
continue in the award winning tradition begun by Andre's French 
Restaurant 25 years ago.
  I congratulate Andre on 25 great years and thank him for sharing his 
outstanding gifts. Las Vegas is privileged to be able to enjoy his 
world-renowned talents, and it won't be long before Landra and I return 
to Andre's to enjoy our favorite meal, the Imported Dover Sole Sauteed 
Veronique with Lemon Tarts for dessert.

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