BRAND PUBLISHING
This is sponsored content.This is sponsored content. It does not involve the editorial or reporting staffs of the Los Angeles Times. learn moreBrand Publishing is sponsored content produced by Los Angeles Times Brand Publishing. The Los Angeles Times newsroom is not involved in the production of Brand Publishing. Those with questions about this content or parties interested in working with the Los Angeles Times Brand Publishing team may email brandpublishing@latimes.com.
Brand PublishingTravel+Travel+Nightlife

Fleur

You may need a lab coat to fully appreciate Mandalay Bay’s newest epicurean experience, Fleur. From the mind of culinary whiz and “Top Chef Masters” cheftestant Hubert Keller, Fleur is Sin City’s first restaurant to offer cocktails infused with liquid nitrogen. Even without a degree in chemistry you can enjoy the outlandish tableside presentation that freezes your drink into a delicious boozy sorbet. After imbibing like a mad scientist, try one of Fleur’s signature flights. The aptly named Decadent Flight includes white chocolate, chocolate coconut and espresso martinis. The restaurant also features one of Vegas’ largest collections of absinthe, as well as a secluded wine room that houses more than 3,500 vintages. We’re told the menu of gourmet small plates is impressive as well, but we were too mesmerized by the nitrogen infusions to make it to our table.

Open daily for lunch and dinner, 11 a.m. to 11 p.m.

 

Steve Basilone, Custom Publishing Writer

 

Fleur
Mandalay Bay
3950 Las Vegas Blvd. South
702.632.7777
www.mandalaybay.com

Copyright © 2014, Los Angeles Times
Loading