Some Wild New Dishes At Fleur By Hubert Keller
(CORRECTION — This post erroneously names Paul Meesawat as the chef in the kitchen at Fleur by Hubert Keller. He is no longer with the restaurant. The new Executive Chef is Ryan Primo Nuqui.)
I dropped by Mandalay Bay’s Fleur by Hubert Keller the other day and Executive Chef Paul Meesawat was anxious to send out a few of the new dishes he’s recently added to the menu. And he’s clearly looking to show off his chops when it comes to molecular gastronomy (or Spanish avante garde, as José Andrés prefers to call it). I’ve haven’t seen this much powder since the final scene in Scarface. The steak tartare was accompanied by a mountain of truffle powder, while our burrata chese with tomatoes and tomato caviar was flanked on either side by piles of powdered olive oil and powdered basil. In the meantime, the foie gras torchon is accompanied by elderflower foam, among other things. I’m something of a sucker for food done in this style – especially when it’s offered in a small-plates format that people don’t have to break the bank to experience. So all I can say is thanks chef – trés cool!