Renowned Chef Hubert Keller brings his finesses for contemporary French Cuisine from San Francisco to Mandalay Bay. The Fleur de Lys dining experience allows you to choose the options that suit you best: three, four, and five-course dinners are available as well as à la carte options. A 12,000-bottle wine loft with a private cellar master’s table overlooks the main dining room, which features 30-foot walls of cultured stone rising from the restaurant floor to the embossed wood ceilings. Cabanas along the perimeter of the restaurant offer an ideal setting for secluded dining. And dominating the wall of the main dining area is a live floral sculpture of more than 3,000 fresh-cut roses formed to shape a giant leaf. Not your typical French restaurant, Fleur de Lys also features an intimate lounge offering a sexy, soulful atmosphere with a D.J. spinning nightly. Dinner only. Reservations suggested.

Here is a great idea, be sure to call for reservations way ahead of time, then ask to be seated in one of the “Cabanas”, they seat up to 4. They even have a special Cabana that has a private entrance for you high profile folks that are looking for complete privacy. These Cabanas are a great setting for a romantic evening. Once again, I remind you the Cabanas are the first to go so make reservations well in advance.

Bon Appètit magazine named Fleur de Lys as one of “the nation’s Hot 50 Restaurants" of 2005 and the restaurant was featured on Fox Sunday Magazine Show (March 27, 2005) as “one of the hottest new restaurants in Las Vegas.” Here’s what other critics are saying about Fleur de Lys at Mandalay Bay;

MrFiveStar says this is the most romantic restaurant east of the Fleur de Lys in San Francisco. The best place to be kissed in Las Vegas. Chef Keller creates some of the finest dining in the USA. This is a destination restaurant.

Ask for Tobias Peach, GM, tell him you found this restaurant on MrfiveStar.com. You will be in for a surprise Here is Tobias with Pierre Wolf host of America's Dining and Travel Guide. I have never met a restaurant General Manager anywhere in the world that is as knowledgeable as Tobias. This young man is the best in the business. I hope you have the opportunity to meet him during your visit. Tobias really keeps it all together, all the while juggling the world leaders and captains’ of industry seeking the best tables.

You may click below to take you directly to the Fleur de Lyss terrific web site.

 Check in our Poscast section for a interview with Chef Hubert Keller on public radio with Pierre Wolfe and Ron Crider 10/6/07.

Hubert Keller was born in France. After training at the Ecole Hoteliere in Strasbourg, he apprenticed at the Auberge de L'Ill in Illhaeusern run by the Haeberlin Brothers and he stayed there for several years. His professional itinerary is a prestigious one. First he trained with Paul Bocuse, near Lyon and then with Gaston Lenotre in Paris. He worked on the "Mermoz", a cruise liner run by the Company Paquet, then at the Domaine de Chateauneuf in Nans les Pins and finally at the Moulin de Mougins her Roger Verge appointed him Chef Saucier. This meeting with the Grand Master of French Haute Cuisine was a decisive factor in his future career. However, he continued his route to the Hotel Negresco in Nice, the Hotel Prieure in Saumur, etc. He was soon contacted by Roger Verge to manage his restaurant, "La Cuisine du Soleil" in Sao Paulo, Brazil. Another world, another culture, different people but who nevertheless had a passion for French Haute Cuisine. Full of enthusiasm, Hubert Keller stayed for two years before going to San Francisco to manage the kitchens at Sutter 500, still under the aegis of Roger Verge. In 1986 he became the co-owner of Fleur de Lys Restaurant, with Maurice Rouas, and took over the management of the kitchens. During the height of the San Francisco restaurant's popularity (1996-2002), Chef Keller was consulting Chef at Club XIX, at The Lodge in Pebble Beach.

 Faithful to the example set by his mentor, Hubert Keller offers contemporary French cooking with a Mediterranean accent.Chef Keller has caught the eyes, ears and palates of some top food writers, some exclaiming; "Fleur de Lys is my pick as Restaurant of the Year", John Mariani, Esquire Magazine. Bryan Miller of the New York Times rated Fleur de Lys as becoming "Arguably the top French dining room in the city".Michael Bauer wrote in Food & Wine Magazine, "Anyone who claims that Fleur de Lys is the best restaurant in San Francisco would get support in my book"

Hubert Keller has collected many awards of excellence such as: "10 best Chefs in America" by Food & Wine Magazine, Ivy Winner; Restaurants & Institutions, Dining Hall of Fame; Nation's Restaurant News, Dirona Award; Top 25 Restaurants in America, Food & Wine Magazine; "Second Best Restaurant in the World" Wine Spectator;Best Chef, California James Beard Award.

 Contributing to the book of Dr. Dean Ornish, "Eat More, Weigh Less", Chef Keller had the honor of making a presentation from these gourmet low fat recipes at the White House, cooking dinner for President Clinton, The First Lady and their daughter. He was the first guest chef ever in White House history! Also, he is the Author of "The Cuisine of Hubert Keller" published by Ten Speed Press