 When Mandalay Bay executives decided to open a classic French restaurant, they called San Francisco's Hubert Keller, who has been up to the task. This may not be everyone's idea of how a classic French restaurant should look, though. It's a flower-filled cave designed by party planner Stanlee Gatti, with soaring curtains framing the dining room, and a live floral sculpture of 3,000 roses on the stone main wall. Keller didn't try to reproduce his San Francisco menu, but rather came up with original dishes he thought were better suited to Las Vegas. While there is an à la carte menu, Fleur de Lys also offers three-, four- and five-course prix-fixe menus. Gently heated Alaskan king salmon with julienne root vegetables, apple rosemary purée, horseradish and chive bouillon shows off the chef's deft hand with seafood. We also like the roasted Maine lobster with curry orange sauce and pea shoot salad. Among favorites on the lounge menu are flavored popcorn with Parmesan cheese and truffles; and mini Black Angus sliders with fried fingerling potatoes. Indulge in artisan cheeses and desserts such as a pistachio soufflé with raspberry sorbet, an exotic fruit minestrone with mango-orange jus and sweet basil sorbet, and a chocolate tasting of caramel milk chocolate and banana millefeuille, Gianduja cream, dark chocolate and coffee tart, muscovado syrup and mocha ice cream. Fleur de Lys also features a DJ spinning nightly, and sometimes, that DJ is none other than Hubert Keller himself.
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