We have quite a few things. We are using mini smokers, for example. When we do our baby back ribs, we smoke them to order in these mini smokers. It’s a wet smoke, so we load those machines and then we actually put a glass dome over your dish and smoke it right there, then bring it out in the dining room with a glass dome so you can see it. It's like a totally cloudy glass dome, and then when we release it the smoke comes out. Your ribs are literally smoked to order. It’s a very light smoke, but very well done.
At Fleur de Lys, we were the first ones to start introducing whole different services when it comes to absinthe, which has taken over very quickly when it comes to Vegas restaurants. Originally when absinthe came to the market we were really the first ones doing the entire service, and we added the one where we're flambéing the liquor and inhaling the fumes. All that stuff really started at Fleur de Lys.
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