 Owner Alain Ducasse may very well be the most famous chef in the world. Mandalay Bay honored him with a $14-million restaurant, which boasts a $2-million kitchen. Ducasse only visits Las Vegas periodically, but the kitchen, overseen by chef Jason Arbusto, sees to it that the master's handiwork is not compromised. Avant-garde designer Patrick Jouin creates eye candy with his chic, Jetsons-modern dining rooms and special effects that shine, like the half-million-dollar Champagne bubble chandelier. Reserve a balcony table for the best Strip view in the city. Then dig into Ducasse's seared duck foie gras, daikon confit and beets; the Maine lobster salad with crisp apple and vegetable mosaique; seared Thai snapper with carrot fondant; and bison au poivre with mixed vegetables. The baba au rhum, a specialty of Ducasse's Monaco restaurant, is fabulous, as is the MIX candy bar. So are the after-dinner drinks such as Far Niente “Dolce” Napa 2003 and 20-year Port Tawny Fonseca. |
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