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.Read More ...
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.
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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Food and Service was both outstanding, a little bit overpriced but in the limit for such a great resturante.
We had an excellent dinner with phenomenal food. We were seated in a corner with velvet curtains around us so there was a feeling of privacy. Best dinner I had in Vegas. The waiters could use a bit more training in service, but overall a great meal!
We celebrated my friend's 40th birthday at Fleur De Lys. The staff went out of their way to make her feel special and we all enjoyed our meals without exception. I especially enjoyed the beet and goat cheese appetizer. Not a big fan of eggs, but the quail eggs paired with the duck was fantastic! I went on to enjoy the Red Snapper which was light but wonderfully paired with a creamy chorizo sauce. Finished with a rich and wonderful Grand Marnier Souffle. I will definitely return to Fleur De Lys.
great food and wine. awesome place, well worth the money and experience.
Not only were we greeted at the door by Hubert himself, but the entire time we were there was a pleasure. The staff, the food, the decor, the wine cellar above behind the glass wall was all such a wonderful experience. We will be back there without a doubt the next time we are in Las Vegas.
Fleur De Lys exceeded all expectations we had. Service and ambience was wonderful, and our food was beyond comparison! An absolutely wonderful experience that I wish we could repeat again and again. Chef Keller, could you open one in Kansas City, pretty please? :)
The food and service were outstanding. We enjoyed everything on our plates thoroughly.
The entire experience was outstanding from the moment we were greeted at the door until we left the restaurant; we were pampered throughout our dining experience. The staff was very friendly; at no time did we feel rushed which is a plus nowadays. The food was excellent; all prepared just as we had ordered. It has been a long time since I have had such a pleasant dining experience; definitely will come back again and again when my travels take me to Las Vegas.
Other than my boyfriend and my 2 year anniversary celebration, the most memorable things from our dining experience at Fleur de Lys are 1. truffle onion soup !! 2. trio froi gras 3. the suprise anniversary cake from the chef We loved it in Vegas. We plan to see how the one in San Francisco compares.
Excellent experience. Food, service and ambiance were well worth the $300 tab for two. This was a special birthday celebration and the restaurant delivered an evening to be remembered.
My new Bride and I took our wedding party to Fleur De Lys on June 12th 2010 following our intimate ceremony at the Signature at MGM Grand. One word - Fantabulous! Our waiter JAvier recommended the Chef's surprise menu (6 courses) to us and also recommended that due to the size of our party (six people total) that we should go with one bottle of wine per course for the table. We took his advice and had a great meal and a great evening. The Sommelier was fabulous. Just the right balance of info and subtlety. Make sure you try the New Mexico Rose we had with our Amuse Bouche course. Great wine from New Mexico. Who knew? If you are in Vegas and looking for a fantastic high-end meal go to Fleur De Lys and indulge your senses. John - Manitoba, Canada
This has to be the finest dining experience I have ever had! I brought my wife and daughter here for a Father's Day dinner that I hoped would be memorable. Was it ever! From the first course to the last, everything was perfect - amazing dishes prepared and presented perfectly! My wife is a chef, and not easily impressed, but she can't stop talking about this restaurant. I would highly recommend this to everyone. Pricey? Yes. Worth every penny? You bet! Do yourself a favor and put his one on your list of must visit restaurants!
The food and wine pairing were outstanding. Service was excellent. This was a wonderful dining experience. I would recommend this restaurant to friends and will be dining here again.
Wonderful service and food on price fix menu
The food was very good and the service was good as well. However the atmosphere is nothing exceptional. Hanging drapes does not constitute good interior design and ambiance...rather boring. It feels as if it is a makeshift spot that they through together. We did enjoy our evening but I think it could have been so much more with a better interior.
Great food and wine pairing.
Great food , service and value for money . Any of the tasting menus are the thing to have .
Not enough food.Love fine dining as much as anyone but were disappointed by the scarcity.
Overall dining room atmosphere was a bit 'dead'. Mood and servers was cold and impersonal. They tout the 30' ceiling as a central theme to a grand atmosphere, but I found it to have the opposite effect of creating impersonal, dead, open space. When we (my wife and I) arrived, we went straight to the bar for a cocktail before our dinner reservation. The bar area, while not intended to be a gathering spot, was small and uncomfortably arranged. There was a bartender and one server. The server was attending to three couples (all served, and eating meals in the bar). I approached the bartender and then realized there was a server there. The bartender then invited us to have a seat and the server would take care of us. We were then ignored by the server. Again, there were three couples already attended to, and we hadn't even been looked at. The bar area is about 30' x 9'; very small. After about 5 minutes, I approched the bar and ordered from the bartender who apologised for the server who was still busy chatting with two of the other tables. During the entire time we consumed our drinks (brought to us by a manager), the server never said one word to us nor even looked in our direction. None of this is a big deal, but when looking for a fine dining experience, service and atmosphere are typically just as important as the food, and this very poor service experience soured the rest of our time there. The food was OK, but not terribly special.
I was so much looking forward to eating here. I had heard great things about the restraunt and of course he being on Master Chef and judging Top Chef. Unfortunately the front of the house was terrible we sat for fifteen minutes before any one offered us a drink or water. The table they sat at us was horrible. It was right beside the waiter station all you could hear was the waiters punching in the orders aand ripping off the ticket. It was no more than 2 feet away from my ear. We finally got moved waited longer to get drinks. The soup was amazing but the rest was just average. Maybe it was a bad night but I will not go back. I have eaten at Aureole several times and certatinly would go there for the same price.
This was a massive disappointment. We had been impressed by Chef Keller's appearance on Top Chef Masters. We travelled to Las Vegas not to play the casinos but to enjoy the food at what we thought would be world-class restaurants. The food at Fleur de Lys was very poor. We had the Kobe Beef Fleurburger ($79), which was basically inedible and a poor imitation of Daniel Boulud's awesome DB burger. The Fleurburger managed to turn me off two of my favorite foods - truffles and fois gras. It was poorly conceived and poorly executed. The service in the restaurant was also very disppointing - their primary goal appeared to be to get us in and out the place as quickly as possible - no warmth and no real service. I recommend a trip to Burger King instead of this expensive and very disappointing venue.
Poor. I had expected much better from what is on your web site. I recommend that your chef devise a better menu.