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Home > FINE DINING > Las Vegas Fine Dining > Fleur by Hubert Keller > Meal
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Wagyu “Lava Rock”? “In The Shower” Mac & Cheese? Ribs smoked in a glass dome at your table? Fleur by Hubert Keller is no ordinary restaurant. It’s a shrine that's dedicated to international gourmet small bites, each of which is packed with a powerful flavor punch. Trained by a number of the most famous French chefs, including Paul Bocuse, Chef Keller was featured as a chef and judge on the first episode of Bravo’s "Top Chef" reality cooking competition, and has made multiple appearances as a guest chef on multiple other television shows. He was even a contestant on the first season of Bravo's "Top Chef Masters," and has judged Bravo's "Top Chef: Just Desserts." In June 2007, however, he launched a more personal television show, called “Hubert Keller: Secret of a Chef.” Chef Keller splits his time between his two loves: his restaurant and his TV show. When he can’t be in Las Vegas, though, Executive Chef Paul Meesawat, who was sous chef at the Vegas Fleur de Lys, is happy to fill his shoes. No matter who’s manning the kitchen, Fleur by Hubert Keller offers a wide selection of delicious food. The menu features "The Feast" -- where you can eat almost the entire menu for $415 -- a fabulous option, as these gourmet small plates are so packed with flavor that you won't want to miss a bite. While the food is decidedly International in flair, sometimes you just want to enjoy a juicy burger. And if you win a big jackpot at the slots, or hit the hard eight in craps, this is without question the place to get it, as Fleur is home to the famous $5,000 “Fleurburger5000.” Masterfully prepared with Kobe beef, foie gras and black truffles, then plated on a brioche truffle bun, it is accompanied by a bottle of 1990 Chateau Petrus, which is poured in Ichendorf Brunello stemware that’s exclusively imported from Italy. Once you’re done with the meal, the glassware and a numbered certificate will be delivered to you at your home. Otherwise, you can simply grab a signature cocktail and a small plate or two from the patio while watching the crowd go by. Either way, we wanted to give you a behind-the-scenes tour with Chef Keller, who told us about his many passions, including his deejaying hobby, his time on "Top Chef Masters," his favorite San Francisco restaurant and, of course, the secrets behind our meal.

Tarte Flambe

The Feast (The Feast - Eat The Menu $415, ** Not Included In The Feast).

Share: Parmesan Paprika Popcorn ($3); Nampol Meesa ”Wings” (spicy, salty, sweet, $7); Italian Style Meatballs (minestrone garnish, $11); Maple Glazed Pork Ribs (smoked to order, $14); P.E.I. Mussels (basil and parmesan emulsion, $15); Charcuterie Platter (array of dried and cured meat, $16); Cheese Platter (assortment of artisan cheese, $16).

Raw: Steak Tartare (béarnaise vinaigrette, celery salad, $12); Tuna Tacos (Serrano, cilantro, avocado cream, $13); Oysters (margarita sorbet, orange purée, $14).

Meal Price Ranges: Glass of Wine $12 - $18
Appetizer $3 -$18
Main Course $15 -$5000
Dessert $8 - $14
Feast the Menu $415
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