Fleur de Lys @ Mandalay Bay - (702) 632-7777

• 12,000-bottle wine loft
• Intimate lounge
• Reservations suggested

Fleur de Lys is among my favorite French restaurants in Las Vegas. The room is attractive and quiet. Service is correct without being overbearing. The prix fixe menus offer ample variety. All dishes are exquisite. The duck breast and confit are worth a special mention. Chef Keller is a genius

The private cabana booths were not available when I requested them due to a large party going on that night. Though the restauant has a great ambiance going on inside, we were seated close to the entrance which meant that everytime that door was opened (appr. every couple minutes) we would receive a good blast of whatever music was bumping from outside, usually rock, which was a little jarring in terms of the mood and ambiance. My bofriend and I chose different prix fixe menus: I had the veal ravioli (tasty but a bit salty), braised short ribs (yum! and very tender) and the chocolated souffle with cherry ice cream for dessert (oh so good, but rich!). My boyfriend had the tuna tartare, filet mignon in a red wine reduction, with the peaches and cream for dessert. He said that all three courses were delicious. We did not take advantage of the wine list that evening though I could tell the selection was quite extensive. Though the meal was quite good, we felt that the service was a bit lacking. The hostesses were rather snooty in receiving us and throughout the night (we noticed sidelong glances and smirks at ourselves and other diners...?!) which was totally uncalled for and the server never established any connection with us beyond taking our order and handing us the check which compared with other restaurants of the same caliber was disappointing.

I had to book a last-minute (2 days prior) dinner for 40, and Fleur de Lys was a steller choice. The staff worked quickly to accommodate the group, and put together a fabulous meal including: an appetizer assortmant plate served with a creative flair on the plate (Seared Foie Gras Terrine, Ahi Tuna Tartare with Ginger Ponzu, Roasted Organic Beets with Goat Cheese), a main course (choice of Pan Seared Diver Scallops, Slow Braised Beef Short Ribs, or Seared Duck Breast & Duck Confit), and a dessert (chocolate "feast" or a fruit "minestrone" with basil ice cream). It was all excellently prepared and plated. I had the scallops as the main course, and they were perfectly done and served with a piece of zucchini and crab tempura). The service was outstanding - from start to finish. The wine list is extensive and the staff helpful with choices. A very romantice spot for a couple.