Casino Fleur De Lys

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Hubert Keller’s Fleur de Lys at Mandalay Bay is temporarily closed and is scheduled to re-open in mid-December 2010. Through the innovative mind of Hubert Keller, the restaurant will evolve to be the Top Chef Master’s latest fashionable epicurean experience. Hubert feels “It’s a bittersweet process because we lose the past, yet we keep it fresh finding the future.” The redesigned restaurant will feature new décor spotlighting an expanded patio, sociable bar and lounge seating along with a newly designed menu inspired by Hubert’s travels around the world.

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Fleur De Lys: A Flavorful, French Romance

Fleur de Lys offers diners a serene environment for sampling Executive Chef Hubert Keller's artistic, progressive French cuisine. Departing from the traditional aesthetic of its San Francisco origin, Fleur de Lys Las Vegas skillfully blends natural beauty with a hip modernism to create an atmosphere that is as memorable and haunting as the flavors of its dishes. With care and distinction, Fleur de Lys crafts an intimate and intriguing experience, and one that is ripe for romance.

Fleur de Lys draws diners in with its seductive and enticing décor. The candlelit lounge creates an inviting and sultry climate for sipping a glass of absinthe or wine while catching glimpses of the main dining room through dark purple curtains. Unlike the cozy intimacy of the lounge, the dining room expands into a stunning and airy cathedral-like space. It is a thoughtful and fluid mixture of visual contrasts: a rugged rock wall supports an abstract sculpture made entirely of pink flower petals, while brown leather chairs and banquettes are softened by pink and mauve floral designs. A private wine room and curtained dining cabanas provide intimate escapes from the dining room's openness.

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Our culinary expedition begins in earnest with the presentation of a charming amuse bouche: the Roasted Organic Beet. A miniature burgundy beet cube is delicately placed on a white mound of goat cheese, encircled by a “field” of micro greens. It is a delightfully refreshing bite: blending the salty creaminess of the goat cheese with the beet's earthy sugar. The accompanying sparkling Gruet enhances the fruity sweetness of the beet and is an exquisitely light complement.

Like the amuse bouche before it, the Ahi Tuna Tartare is a startling visual display. A meticulously arranged circle of pink tuna tartare rests on top of a fennel slaw, encircled by a swirl of reddish ponzu sauce. The slight licorice flavor of the fennel and the acidic punch of citrus enliven the silky coolness of the tuna. The seedy crunchiness of the fennel seed tuile stuck in the top of the tartare adds a welcome textural contrast. The Hirsch Gruner Veltliner “Hillengenstein’s” oaky crispness and subtle citrus notes marry well with the refreshing flavors of the tartare to make for a sublimely satisfying duo.

The Truffled Onion Soup is presented with true Vegas-style showmanship. Poured from a teapot over a delicately rolled duck ragout crepe in the bowl in front of us, it fills the air with the wondrous perfume of truffles and caramelized onions. Rich and gamey, sweet and pungent, it transcends all the expectations of typical, simple, and straightforward soup into an inspired, complex, and memorable dish. The almost bourbon-like oakiness of the Cuvaison Chardonnay pairs well with the soup's earthy creaminess.

The Veal and Yukon Gold Potato Ravioli moves into heartier territory. Large pasta pillows nestle with assorted root vegetables in a bright green sweet pea foam that blends rustic presentation with an artful culinary sophistication. It layers the different and distinctive flavors of the meaty veal, crisp, fresh pea greens, and buttery pasta to create a complex and satisfying dish. The woody spiciness of the Oremus enriches its full body brilliantly.

The Gently Heated Alaskan King Salmon returns the meal to lighter sensibilities. Sprinkled with colorful root vegetables slices and floating in a sea of green horseradish chive bouillon, it is vibrant and arresting presentation. The gentle heating technique makes the salmon impossibly silky, and intensifies its natural butteriness, while the chive sauce and hidden apple rosemary puree infuse it with bolder, more forceful flavors. A sip of the citrus, candy sweet Langwerth Von Simmern Riesling harmonizes the dish with its soft sugariness.

The Stout Braised Beef Short ribs, announces its presence with a succulent beefy aroma. The short ribs rest in a creamy lake of root vegetable puree, crowned by tantalizingly crispy flash fried onions. The taste is pure comfort, elevated to sophisticated heights of indulgence, with the spicy whole grain mustard smeared on top accentuating the richness of the meat and the creamy root vegetable puree lending a sweet softness to complement the heaviness of the short rib. The crunchy onions add pleasing textural contrast to the incredibly tender meat and silky puree.

We are presented with two very different sweet finales to our meal. The Coconut Tapioca Soup is a novel interpretation of the dessert tradition. Its white creamy liquid bobbing with brightly colored morsels of strawberries, kiwis, mangoes, and beignet-like dough balls conveys a complex explosion of tropical flavors, saturating the taste buds with an almost nectar-like headiness. The Chocolate Mint Crème Brulée with Cookies and Cream Ice Cream, on the other hand, plays with a classic dessert pairing by reinterpreting it in a more refined context. The velvety, dark chocolate custard is infused with the bright freshness of mint, lightening this usually rich dessert. The quenelle of Cookies and Cream Ice Cream adds the familiar sweetness of this childhood treat, while being simultaneously elevated by the sophistications of the very grown up crème brulée. These desserts exemplify the refined culinary play of the Fleur de Lys kitchen and make for an utterly satisfying and suitable conclusion.

With its sumptuous décor and Chef Keller’s equally stunning and indulgent cuisine, Fleur de Lys encourages diners to linger in the depths of its blissful retreat, and to succumb to a most delicious and welcome seduction.

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