miX Master: Chef Bruno Riou brings his skills to Las Vegas
There‚Äôs a reason miX Las Vegas, located at the top of THEhotel next to Mandalay Bay, was honored with a Michelin Star on the prestigious guide’s first Las Vegas visit in 2008, and subsequently received a Michelin Star again in 2009 as well as being proclaimed a four-star recipient in the 2009 Mobil Travel Guide. It‚Äôs called attention to detail.
For instance, you aren‚Äôt just served a few of tabs of butter to go with your focaccia and rosemary bread at the classic French and American restaurant. Oh no, you are also presented with homemade peanut butter tabs.¬†The subtly sweet slab of tiny peanut chunks in a loose and creamy butter is enough to make you fall in love with peanut butter all over again. And the restaurant‚Äôs eagle-eye attention returns at the conclusion of the meal with just out-of-the-oven Madeleine cookies that melt in your mouth.
But let‚Äôs get back to the delights that arrived during the rest of our meal as created by miX‚Äôs newest addition, chef Bruno Riou. Our dinner began with a thick and nutty amuse bouche of seasonal Chestnut Soup, stocked with carrots, celery, roasted chestnut. Then it was on to Spicy Crab Salad with guacamole, heart of palm, and a cilantro, citrus marinade. There was a¬†taste of mint that offered a soothing palate pleaser to counter the strength of the dish‚Äôs grapefruit and heavy pepper.
Described as having a ‚Äúclassic taste‚ÄĚ by fellow diner and miX master Chef Alain Ducasse, we were presented with miX‚Äôs Sauteed Gourmand of Lobster with truffled chicken quenelles and homemade pasta. The black truffle, lobster, along with the pasta‚Äôs creamy, subtle flavors, worked in beautiful cohesion.
The third course of Seared Atlantic Sea Bass with fondant celery root, shellfish, parsley jus came together to produce an earthy taste from the celery root while bringing out the flavors of the razor clams, mussels, and the buttery taste of the sea bass.
Our favorite dish was miX‚Äôs Rack of Colorado Lamb with Mediterranean relish and eggplant tian. The lamb was so tender it was like eating filet mignon and perfectly complemented the rustic flavors of the hearty zucchini and tomato layered in the tian.
Our finale was Apple Quince & Caramel ‚Äď apple and quince tatin, caramel parfait, and green apple sorbet. The sorbet‚Äôs sourness along with the fruitiness of the flaky¬† tatin were a nice juxtaposition to the very rich and creamy caramel parfait for a play on fall‚Äôs most whimsical treat, a caramel apple.