Chef Hubert Keller has once again created one of the best restaurants in town, offering true and simple French contemporary cuisine with a Mediterranean touch. Fleur de Lys is a flower-filled cave designed by party planner Stanlee Gatti, with soaring curtains framing the dining room, and a live floral sculpture on the stone main wall. Keller didn't try to reproduce his San Francisco menu, but rather came up with original dishes he thought were better suited to Las Vegas. Artisan foie gras au torchon is accompanied by quince compote and honey grenadine; while Parmesan- and herb-crusted slow-roasted Alaska king salmon with artichoke, lemon and capers shows off the chef's deft hand with seafood.
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