This URL will be closing soon, (not updated)
please refer to Pamplemousse regular URL www.pamplemousserestaurant.com


VINTAGE VEGAS FRENCH STYLE  since 1976


Experience the atmosphere of a cozy French cottage and dine on the most tempting French classic dishes, where tradition never goes out of style..

Pamplemousse Le Restaurant, a Vegas Favorite for locals and visitors alike for over 38 years!



Las Vegas' Oldest French Restaurant, Georges La Forge's Pamplemousse Le Restaurant has been in business since 1976. Just one block off the Strip and the Stratosphere Tower, this landmark restaurant has true vintage style and classic French cuisine. Candlelight, and French music accent a warm, inviting French Provencal atmosphere.. Enjoy Duck Mousse Terrine, Escargots Bourguignone, Pistachio Encrusted Rack of Lamb, Prime Filet Au Poivre, Breast of Duck & Leg Confit with Cranberry Raspberry Sauce, Grand Marnier Soufflé, Frangelica Chocolate Mousse Crepes, Creme Brulée, Profiterolles and much more...
Since its’ opening in 1976, Pamplemousse has been receiving excellent reviews and awards. Just to name a few… Bon Appetit Magazine, Good Morning America, Zagat, Paul Bocuse, Best of Vegas (Las Vegas Review Journal) Playboy Magazine , OpenTable.com Yielp and many more.


Opentable reviews
As a classic French restaurant, we feature dishes prepared with the finest ingredients. Enjoy our complimentary trademark basket of crudités,(fresh raw vegetable basket) which is presented at the start of dinner with homemade vinaigrette and fresh bread. Our chef creates daily specials and will accommodate individual requests. For the most discriminating tastes, our chef also offers nouvelle cuisine among his many creations. 
At the elegant and timeless Pamplemousse Le Restaurant, the only requirement is your presence. We know that you want your Las Vegas event to be special in every way so let us help you plan your event to be absolutely perfect.  

We welcome Weddings and large parties.
Private rooms available.
Top of Page Next Page
Share by: