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As Eiffel Tower  begins the process of slowly and safely reopening, we are taking extra precautions to ensure the safe dining of our guests.  The health and safety of our patrons and staff is our top priority.

Dine in service will remain at 50% capacity with social distancing guidelines in place.  Masks will be worn by all employees at all times.  We are introducing digital and sanitized physical menus and will maintain thorough sanitation procedures and continuous hand washing.

For your health and safety, our policy is that all guests must wear a mask when entering, moving around, and exiting the restaurant. This includes when you leave the table to go to the restroom. Masks are not required once you are seated at your table. Thank you for doing your part to help stop the spread of COVID-19.

Thank you for your continued trust and support of Eiffel Tower Restaurant.  We are so happy and excited to welcome you back and serve you once again.

To view our health and safety guidelines for Lettuce Entertain You, click here.

 

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Tasting Perfection: Every Evening We Taste Our Soufflés

At Eiffel Tower Restaurant, we showcase Chef Joho’s updated French Classic cuisine in a dining room where the view is as much of the experience as the food. From the beginning of the evening, when the first glass of Champagne is poured, to the moment where the last bite of soufflé is consumed, every moment is meant to sparkle and glow as brightly as The Strip below.

Oh, our soufflés. What could be more memorable than capping off an evening overlooking the Bellagio

Fountains enjoying a soufflé, with all its delicacy? Chef Joho is famous for his ever-popular soufflé. We always have six to eight flavors at the restaurant, depending on the season. Guests love watching these being made at the dessert station in the kitchen.

Depending on the flavor you want, you can add any number of flavors to reflect the seasons, such as raspberry in the spring and summer; pumpkin in the fall; mandarin orange in in the winter; and chocolate, Grand Marnier, and pistachio any time of the year. Chef is constantly trying new flavors all the time.

There exists a certain lore about soufflés; temperamental, inflexible, fussy, elusive… that has shaken the confidence of many who have attempted to add this technique to their cooking repertoire. But once the challenges are overcome and the execution comes together, the results deliver a WOW factor every time.

At Eiffel Tower, before a soufflé goes out to a guest, the pastry chef on the soufflé station makes one of each flavor and presents it to the chef to taste. All to make sure that when a soufflé is served to a guest, it is tall, light and bursting with flavor, table after table.