Monday, September 14, 2009

Dining in Vegas (Part II- Fleur de Lys)

While in Vegas we want to go to two really nice restaurants, meaning a restaurant that is generally considered to be among the best in the country. After debating for weeks, one of our choices was Fleur de Lys, operated by Chef Hubert Keller. If you are into that type of thing, Chef Keller was most recently seen in the finals of Top Chef Masters on Bravo.

Unlike most restaurants in Vegas, Fleur de Lys is a small, intimate space, which seats fewer than 100 people. On the wall is a large piece of art made of what must be 1,000 yellow roses. As the waiter seated us, he reached up and plucked one of the roses for my wife. Very elegant touch.

The bartender had told us that Chef Keller was cooking in the kitchen that night, which he did splitting time between San Fransisco and Vegas. That made menu selection easy: we would have the chef's tasting dinner, where you do not know what you will get or how many courses. I love telling the chef: just feed me.

We had 8 courses including an amuse bouche, each of which was paired with a wine. Lots of truffles were sacrificed. Service was immediate and impeccable. What we actually had was a blur. Many small bites with intricate layers of flavor from meats, vegetables, and intense sauces. What I do remember was an onion soup that we had early on (with truffles of course) that was very intensely flavor and very rich. And a single, very small, lamb chop that was the best I have ever had.

After dinner, the waiter asked if we wanted to meet the Chef and see the kitchen. Absolutely! Chef Keller was very kind, and gave each of us an autographed copy of his most recent book, Burger Bar, named after his new restaurant concept of high-end burgers and fries.

Since we now have two books, the first person to ask for our extra book gets it.

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