A Culinary Adventure

A Culinary Adventure

A Culinary Adventure


It has been a month since we got back from Las Vegas and it has taken this long for me to put together a post about this most amazing culinary trip.

We do not gamble, drink or smoke.  So, why then did we go to Vegas?  To eat, eat and eat!  And that’s exactly what we did (okay, we went to a few shows too).

Our first lunch was at Hubert Keller’s “Burger Bar“… what an amazing treat that was.

Salmon burger with Fried Zucchini that just melts in your mouth… with familiar flavors that you never thought could go together.

And then there was breakfast at Payard Pattisiere… a word of caution, if you eat their chocolate, plain or almond Croissants, you will never think of croissants in the same way ever again.  Mr. Payard’s recipe is without doubt, the best we’ve ever tasted.

Payard’s Eggs Benedict with a light hollandaise sauce, ham and croissant was just perfect.  Their coffee was excellent too.

We had breakfast at a couple of really great places.  The Red White and Blue Cafe at the Mandalay Bay Hotel (we also had lunch and dinner there too).  Hash House A Go Go with their super-sized Pork Tenderloin Eggs Benedict… that was just crazy, but a great experience.  It was also fun to see their walls of celebrity autographed pictures.  It made me feel better just to know that we weren’t the only ones pigging out.

For seafood, we went to Joe’s at Caesar’s Palace.  I had a perfectly cooked piece of salmon with root vegetable rice.  It was to die for… their food was amazing and their service was one of the best we’ve had in Vegas.

And to finish the most amazing Vegas vacation, we had dinner at Hubert Keller’s “Fleur” also at the Mandalay Bay Hotel.  I watched him on Bravo’s Top Chef Masters.  But all I can say is there are master chefs and then there’s Hubert Keller.  I’m still thinking about my beautiful chicken with wild mushrooms and foam butter on top with a side of the most velvety, creamy and tasty polenta I’ve EVER eaten.


Francois Payard Patisserie & Bistro


Black Angus Sliders - Fleur by Hubert Keller


Chicken Breast with Mushrooms and Cabbage Fricassee - Fleur by Hubert Keller


Chicken Sandwich - Francois Payard

Red White and Blue Cafe - Crepes