There’s something special about the French.  It’s not just that they have a je ne sais quoi about their culture and presence that make us non-French think we’re the antithesis of art and culture.  And they’re not even trying to be a snob.  As the Merovingian said in the Matrix trilogy:

“I love the French language. I have sampled every language, French is my favourite – fantastic language, especially to curse with. Nom de Dieu de putain de bordel de merde de saloperies de connards d’enculé de ta mère. It’s like wiping your ass with silk, I love it.”



There’s a reason why Paris was/is the epicenter of the art culture.  There’s a reason why many of the world’s chefs base their training on French cooking.  No one is arguing there are more ancient and perhaps even equally great cuisines of the world, but none has transformed our views of food than the French.  And when we visited Fleur de Lys in Las Vegas, it reminded me that cooking is a service.  That service speaks about one’s character, one’s dedication to an art, and one’s passion.  And Hubert Keller, like so many of his contemporaries, wants everyone to know that just because his restaurant is in Las Vegas, there is no compromise on excellence.

Amus Bouche

For those who isn’t into eating/dining, this will be an over-stuffy, over-priced, French restaurant that throws its nose up in the air.  But one should only push aside their preferences and enjoy the creation that’s coming out of that kitchen.  To only view food of this caliber as a way to sustain life is to look at a piece of art as a mere hobby.  There is real artistry to make a single strand of fettuccine rolled up with duck ragu bathed in warm truffle onion soup that is imaginative and well executed [see below].





I know many food reviewers give this place less than the maximum rating because of the price.  But on the website of the restaurant, it clearly states that for an average check, it will cost $82 per person.  If you are expecting the king’s ransom for a meal this good, please just go to Nathan’s hot dogs at the MGM food court.  I never understand people who bury a restaurant rating merely because of the price.  Certainly, there are overpriced restaurants who deserve the rating they get, but at Fleur de Lys, I would challenge anyone to tell me their food simply sucks.  I don’t believe someone like Hubert Keller would allow that at his establishment.  It’s his reputation on the line.  And in the culinary world, if you don’t have your reputation to bring people in to spend $100 per person, then you will close down in less than 6 months.


The 4 Course Prix Fixe Menu:

  • Amus Bouche: Tempura Cod with Potato Risotto and Creme Fraiche
  • Truffled Onion Soup
  • Chorizo Wrapped Seabass
  • Stout Braised Short Ribs With Guinness Reduction
  • Warm Chocolate Fondant Cake


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