Fleur de Lys
Mandalay Bay Hotel and Casino
Fleur de Lys is recognized as a 2005 AAA Four Diamond restaurant. Chef Hubert Keller specializes in what he calls “progressive French cuisine,” distinctly different from the menu at his flagship Fleur de Lys in San Francisco. The décor is smashing. Nestled on the natural stone wall are massed pink roses encased in a dramatic wood frame. The roses are real and beautiful. Only the florist knows how this lovely feat is contrived. Fleur de Lys carte features three-course, four-course and five-course dinners. Choose from such appetizers as chilled Maine lobster salad, roasted boneless quail breast, artisan foie gras “au torchon,” “Baeckeoffe” escargots from Burgundy and more. Among the fish, crustacean and mollusk selection are outstanding grilled diver scallops and roasted Maine lobster. Carnivores will adore the filet mignon with oxtail tortellini, braised beef ribs and a duo of veal tenderloin and braised veal cheek (a most tender enjoyment). Chef Keller divides his time between the restaurants and Burger Bar. Of course, there’s more: an excellent selection of artisan French cheeses and divine desserts.
The Venetian – Resort, Hotel, Casino
Slowly, surely, many of the best attractions of France are being installed in Las Vegas. The Eiffel Tower and Arc d’Triomphe can be experienced at Paris Las Vegas. Paintings by the masters can be viewed at the Bellagio. And now, the finest cuisine from Paris’ Left Bank can be savored at Bouchon, the Thomas Keller bistro in the Venezia Tower at the Venetian Hotel Casino. If you’ve ever dined at Keller’s first Bouchon in Napa Valley, California, you know he is an ardent perfectionist. It starts with the ingredients…mushrooms from the Northwest US, fish by air from Florida and New York, lamb from a special farm in Pennsylvania, mussels from Maine, and oysters from Puget Sound. But he’s also pretty good at cooking it up, too. Keller has been named “America’s Best Chef” by Time Magazine and is the only person to receive consecutive “Best Chef” awards from the prestigious James Beard Foundation. Our favorites include the classic French dish – steak, frites, salade – which is as good for lunch as it is for dinner. Pan-seared flatiron steak with butter, fries and salad. Finish it off with profiteroles, puff pastries filled with vanilla ice cream and topped with wickedly good chocolate sauce. The best seats are on the patio outside; and, if you’re with a group that likes seafood, get the Grand Plateau of Fruits de Mer.