Table talk: Mandalay Bay Resort, Las Vegas
Fleur, Huber Keller's upscale small-bites restaurant at Mandalay Bay Resort in Las Vegas.
Las Vegas dining in 2012 is a far cry from the monotonous culinary landscape of 20 years ago. Sure, you can still find the $10 all-you-can-eat buffet (if that’s your thing). But today Vegas boasts world-class chefs with enough Michelin stars among them to form their own constellation.
This month at Mandalay Bay
But Keller (whose Fleur de Lys restaurant is a revered San Francisco landmark) isn't the only celebrity chef Mandalay Bay houses under its vast roof: There's Michael Mina's Stripsteak; Charlie Palmer's Aureole; Alain Ducasse's miX; Susan Feniger and Mary Sue Milliken's Border Grill; and even one restaurant from the guy who started it all, Wolfgang Puck's Lupo.
And the proverbial icing on the cake is executive pastry chef and master chocolatier Vincent Pilon, whose toothsome creations are as beautiful to the eye as they are delicious on the tongue.
Aureole's three-cheese ravioli, smoked salmon, baby artichoke barigoule and lemon thyme foam.
New York celebrity chef Charlie Palmer opened Aureole at Mandalay Bay in 1999, bringing Manhattan panache to Vegas. Like it's namesake in NYC, Aureole offers consistently innovative dishes: A recent dinner there was a six-course gift that kept on giving: beef consomme gelee with shaved fois gras and Australian winter truffle; "colossal" shrimp termidor with foribidden rice cake, sweet chili sauce; California line-caught sea bass with wilted Swiss chard, caramelized onions and matelote reduction; and coconut-scented cheesecake wiht Malibu Rum caramel.