Chef Hubert Keller Opens New Las Vegas Restaurant, Fleur At Mandalay Bay
The revamped restaurant now focuses on gourmet small plates inspired by Keller's travels to Spain, Italy, North Africa, South America, Asia, and his homeland of France. "At Fleur by Hubert Keller I'm taking guests on a journey to different countries through small plates that are really well prepared, with great flavor," says Keller. "My new restaurant features several different moods and dining experiences. Guests can watch sports and enjoy a beer in our circular center bar, take in the hotel action from our patio dining, sip cocktails in the lounge, enjoy an elegant dinner in our main room or have an exclusive meal or celebration within our semi-private cabana dining spaces."
Keller's small plates are displayed in a way to highlight the presentation and flavors: Kushi oysters are topped with margarita sorbet and orange purée are served on an illuminated block of dry ice ; maple glazed pork ribs are hidden beneath a smoke-filled glass dome that when lifted and the Wagyu "Lava Rock" is served with tender slices of wagyu beef and cooked to guests' preference on a sizzling hot lava rock, then drizzled with wasabi-lime sauce. Keller pays homage to his appearance on Bravo's "Top Chef Masters"with his competition-winning "In The Shower" Mac & Cheese made with lobster and brunoise vegetables.
Gallery: Fleur at Mandalay Bay
One standby from the old Fleur de Lys that has made the transition is Keller's signature $5,000 FleurBurger 5000, made with Wagyu beef, foie gras and truffle, and served with a bottle of 1995 Château Petrus. Other treats include a diver sea scallops "borscht" topped with baby beets and horseradish and the crab & avocado Sphere, which sits atop a long glass vessel filled with watermelon gazpacho, to be sipped as a finishing touch. Keller also offers vegetarian dishes such as Truffled Onion Soup veloute and the Artichoke Barigoule trimmed with asparagus, baby carrots and basil.
Deserts include the Carnival of Desserts, an assortment of cupcakes, cotton candy and shakes; and cheesecake lollipops served with a raspberry coulis dipping sauce. The Afforgato à la LN2 is a coffee-based dessert frozen tableside with liquid nitrogen, then topped with Bailey's ice cream and espresso; and Keller's famous Chocolate Soufflé, filled with chocolate ganache and paired with house-made ice cream. The chocolate lover's treat is so addicting it will be featured on the Food Network's upcoming series "5 To Die For."
There is also a cocktail menu which includes cocktails infused with liquid nitrogen, which freezes the beverage into the consistency of sorbet. New flavors are offered daily. Another unique element is the Fleur Flights, small samplings of cocktails grouped in complimentary flavors. The Tropical Flight features Cherry Limeade, Sparkling Peach Blossom and the Fleurtini while the Decadent Flight includes White Chocolate, Chocolate Coconut and Espresso Martinis. Fleur features one of Las Vegas' largest collections of Absinthe and the wine room houses more than 3,500 bottles of wine, laced with global influence.
The restaurant is open daily for lunch and dinner, 11 a.m. to 11 p.m. For reservations or for more information call (702) 632-7777 or visit www.mandalaybay.com.