We're delighted to be part of the team that secured the talents of top San Francisco Chef Hubert Keller for a Las Vegas  version of his famous  Fleur de Lys (www.fleurdelyssf.com). It just opened and it's getting raves.  Fleur de Lys Las Vegas is a gem.

When we first worked on the collection of restaurants at the   Mandalay  Bay Resort before it opened in 1999, we decided to leave out some restaurant styles that would be fun to include in round two. While Aureole (you know, with that 40 foot wine tower), rumjungle,   Red Square  and others continue to rock, we've been invited to help expand the collection.  Fleur de Lys was the first of the new group to debut.

Meanwhile, Hubert has also added to his repertoire with the recently opened (and filled to the gills even before the liquor license arrived) Burger Bar.  In a world of mad cow, who better to pile it up on a bun than a four star chef?

RM LAS VEGAS

Rick Moonen is one of the best cooks and nicest guys you'll find.  We're very excited that he's now a part of the Mandalay Place collection with rm Las Vegas .

The design by Cass Calder Smith is pretty spectacular - 15,000 square feet of modern seafood brasserie wrapped around an 85 seat jewel of a dining room.  The first preview was New Year's Eve.  The official opening is Valentine’s Weekend 2005.

MIX - ALAIN DUCASSE

Ok, so I guess we should mention that famed French Chef Alain Ducasse has opened MIX in Las Vegas at the top of THEHotel at Mandalay Bay . 

He's launched his Patrick Jovin-designed hotspot - bar/lounge and dining extravaganza - that sports three distinctive menu categories:  Ducasse does Americana  (that lux, tasty mac & cheese among them), some of his greatest hits from Monte Carlo and Paris and some new creative endeavors from his personal global view.  It’s more than memorable.