Industry Weekly

[Hot Plate]

Fleur’s new menu takes your palate on a global tour

Chefs Hubert Keller and Jose “Lupe” Avila teamed to create the Tastes From Around the World concept.

You can always tell the signs of a well-traveled chef—one who has a deep understanding of not just a region’s cuisine, but also its culture. And when you’re dining with not one, but two adventurous chefs, amazing things can happen.

Such has been the case since accomplished celebrity chef Hubert Keller and Fleur executive chef Jose “Lupe” Avila teamed up for the Mandalay Bay restaurant’s new menu concept, Tastes From Around the World, touching on the pair’s food-driven excursions with fresh seasonal touches.

The tour starts close to home with oysters Rockefeller. Creamy spinach, smoky bacon, piquillo peppers, shallot and Pernod kick this hors d’oeuvre into overdrive, prepping your palate for what’s next—Mexican grilled octopus with spicy house-made chorizo, hearts of palm, heirloom tomatoes, a bright chimichurri and cool chipotle aioli.

Continue your tour as you venture overseas to France with a white onion soup velouté, a silky, velvety sauce enriched with truffle oil, followed by seared Hudson Valley foie gras with a cherry tart and hibiscus gastrique. The beef carpaccio adds more French flavor with thin slices of Wagyu beef, wild arugula frisée, crispy bacon bits, garlic aioli and crunchy brioche crisps.

Keller’s entrées deserve their own special attention, from the perfectly golden roasted halibut with confit artichokes, baby kale and tomato beurre blanc to the Mexican-style Angus short rib. Here, the tender beef is braised for 12 hours and served with pomme puree and red wine jus for a savory and robust bite that immediately melts in your mouth.

From beginning to end, Fleur’s latest menu has your culinary wanderlust in mind. Fleur at Mandalay Bay, 702-632-9400; daily 11 a.m.-11 p.m.

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Leslie Ventura is a staff writer at Las Vegas Weekly and Industry Weekly. She’s picked the brains of rock stars ...

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