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Hubert Keller Brings Contemporary Flavors from his World Travels to New Restaurant Fleur at Mandalay Bay

January 10, 2011 by  

Hubert Keller Brings Contemporary Flavors From His World Travels to New Restaurant Fleur at Mandalay Bay
Fleur by Hubert Keller
, now open for lunch and dinner at Mandalay Bay, debuts the innovative chef’s latest fashionable epicurean experience. 

Fleur by Hubert Keller

Fleur by Hubert Keller

Featuring gourmet small plates packed with powerful bites of flavor, Fleur’s contemporary menu is inspired by Keller’s travels to Spain, Italy, North Africa, South America, Asia, and his homeland France. As the first small plates concept for Keller, Fleur offers guests a new dining experience from the Bravo “Top Chef Masters” cheftestant in a welcoming, casual-chic environment.

Maple-Glazed Short Ribs, smoked to order

Maple-Glazed Short Ribs, smoked to order

Situated in the former location of Keller’s Fleur de Lys, the newly redesigned restaurant is a high-energy social dining destination in the heart of Mandalay Bay. Guests will enjoy a relaxed ambiance that extends from the venue design to the cuisine. The menu’s fun and flexible choices will please both fast-paced travelers and lingering diners with options from light and refreshing dishes to savory and hearty plates.

Kushi Oysters with margarita sorbet and orange purée

Kushi Oysters with margarita sorbet and orange purée

“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,” said Hubert Keller, chef-owner. “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.”

Crab & Avocado Sphere with watermelon gazpacho

Crab & Avocado Sphere with watermelon gazpacho

SIGNATURE OFFERINGS

  • Inventive Small Plates. Fleur’s menu spotlights classic recipes transformed through Keller’s imaginative ingredients, innovative culinary techniques and whimsical presentations. Kushi Oysters topped with margarita sorbet and orange purée are served on an illuminated block of dry ice that billows with a seductive cloud at the table; Maple Glazed Pork Ribs are hidden beneath a smoke-filled glass dome that when lifted, reveals the sweet and savory combination as smoke wafts out; 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. Also featured 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; Diver Sea Scallops “Borscht” topped with baby beets and horseradish; as well as the Crab & Avocado Sphere, which sits atop a long glass vessel filled with watermelon gazpacho, to be sipped as a finishing touch. Keller delights the senses with thoughtful vegetarian dishes such as Truffled Onion Soup veloute; and the Artichoke Barigoule trimmed with asparagus, baby carrots and basil.
Chocolate Soufflé with chocolate ganache and house-made ice cream

Chocolate Soufflé with chocolate ganache and house-made ice cream

  • Sweet Endings. Drawing from his pastry background, Keller tantalizes taste buds with traditional French treats and ups the ante with unexpected creations such as the Carnival of Desserts, an assortment of cupcakes, cotton candy and shakes; and unique Cheesecake Lollipops served with a raspberry coulis dipping sauce. Other crowd favorites include the Afforgato à la LN2, 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.”
  • Dramatic Cocktails. Fleur is Vegas’ first restaurant to offer cocktails infused with liquid nitrogen, which freezes the beverage into the consistency of sorbet, intensifies the flavors and results in a spectacular tableside presentation; new flavors are offered daily. Another unique element is the Fleur Flights, which present a sampling of the restaurant’s specialty libations, paired by complementary 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, prepared traditionally or Russian-style: flambéed before guests’ eyes and served with passion fruit, orange juice and vapors. Fleur also presents an eclectic selection of beer and sake. Tucked away at the top of the restaurant is the secluded wine room. Visible from the main dining area, the room houses more than 3,500 bottles of wine, laced with global influence.

Located at Mandalay Bay, Fleur by Hubert Keller leads the next culinary wave with gourmet small plates and a knock-out dining experience. 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.

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