Fleur de Lys, Mandalay Bay

 

Fleur de Lys

Fleur de Lys

One of the top 10 fine restaurants on the Las Vegas Strip Hubert Keller has created an interior space and a menu that won’t disappoint, and won’t break your budget.

We recently dined at Fleur de Lys, located in the Mandalay Bay Casino and ordered from the $59.00 Prix Fixe menu. Every dish was spot on. The Truffled Onion Soup with a duck confit ‘dumpling’ starter was nothing short of perfection. The Gently Cooked Salmon (sous vide cooked I suspect) was the highlight of the evening and melted in our mouths. We could find no fault with the decadent chocolate deserts, one a classic chocolate soufflé, the other, a Celebration of Chocolate, a trio of luscious mini-versions of chocolate deserts that were a stunning ending to a wonderful meal.  Service was impeccable, yet friendly & comfortable. The only disappointment of the evening was the attractive selection of bread rolls that were so cold and dry they obviously came directly out of cold storage. 

Dinner for 2 with a bottle of wine and tip came in at under $200. Reservations are recommended, but weren’t necessary on the evening we visited. There are early dining specials posted on the menu board located outside of the restaurant. The full menu is posted on line at http://www.fleurdelyssf.com/

    • Terri
    • August 16th, 2009

    Here’s the recipe for the Chocolate Soufle!!

    Chocolate Soufflé
    Makes 8 individual soufflés

    For Souffle Molds:
    Softened butter (approximately ½ stick)
    Sugar for dusting
    For Souffles:
    8 tablespoons butter
    10 tablespoons all purpose flour
    2 cups milk
    6 ounces semi‐sweet baking chocolate, chopped into small pieces
    2 ounces unsweetened baking chocolate, chopped into small pieces
    1 cup sugar
    2 tablespoons vanilla extract
    2 tablespoons dark Jamaican rum
    8 egg yolks
    For Meringue
    10 egg whites
    1 teaspoon sugar
    ½ teaspoon cream of tartar
    ¼ cup powdered sugar, for dusting
    1. Put a rack on the lowest level of the oven and preheat to 375°F.
    2. Brush 8, 6‐ounce individual soufflé molds or ramekins with the softened
    butter. Dust the bottom and sides of the molds with granulated sugar by
    pouring in a couple of tablespoons of sugar, then swirling around. Pour and
    shake out any excess sugar.
    3. To make the roux, use a medium saucepan to melt 8 tablespoons of butter
    over medium heat. Whisk in the flour and stir constantly for approximately 3
    minutes. The mixture should be very smooth. Turn off the heat and let sit.
    4. In a small saucepan, heat the milk over a low heat until it comes to a slow
    simmer. Whisk in both chocolates and stir until melted. Add the 1 cup of
    sugar, vanilla, and rum, and whisk until smooth.
    5. Gradually pour the chocolate mixture into the butter and flour mixture. Turn
    the heat back to low and whisk constantly until the mixture thickens and
    begins to bubble, about 5‐7 minutes.
    6. Whisk in the egg yolks one a time until fully incorporated.
    7. Turn off the heat and transfer the mixture into a large mixing bowl.
    8. In a separate bowl, combine egg whites, 1 teaspoon sugar, and cream of
    tartar. Whip with an electric mixer on medium‐high speed until soft peaks
    form.
    9. Using a rubber spatula, transfer ¼ of the egg whites into the soufflé mixture
    and stir until fully combined.
    10. Add half of the remaining egg whites and fold gently together until mixture is
    smooth, being careful to keep the airiness and lightness of the mixture. Add
    the remaining egg whites and fold in gently
    11. Spoon the mixture into the prepared soufflé molds filling ¾ of the mold. Bake
    12‐14 minutes or until the soufflés have risen and browned.
    12. Dust with powdered sugar and serve immediately.

      • lvegas
      • August 16th, 2009

      Thanks for posting the recipe!

    • Terri
    • August 16th, 2009

    I was the lucky “co-diner” at Fleur de Lys on this evening and all I can say was WOW!!! The Truffled Onion Soup was nothing short of heaven and I would’ve been happy if that was all I ate that night! (I wanted seconds) The service was polite, friendly and very attentive! Of all the “celebrity-chef” restaurants in town, Fleur de Lys will not let you down!

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