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| Aug 13th, 2009 |
High Culinary Art High Above the Las Vegas Strip
For Immediate Release:
Soaring high into the sky atop THEhotel at Mandalay Bay is Mix in Las Vegas, a perfect combination of culinary art, cutting edge interior design and ambiance, and astounding vistas of the Las Vegas Strip.
Mix in Las Vegas, a new destination from Groupe Alain Ducasse, is a lofty and lavish universe that architecturally astonishes with an ingenuous and Kubrick-esque vibe that is the imaginative work of designer Patrick Jouin. The awe inspiring interiors are equaled only by the panoramic views afforded from every seat through expansive floor-to-ceiling windows that gaze out 400 feet above the neon desert.
Mix marks the debut of world-renowned chef Alain Ducasse in Las Vegas, one of the world’s most rapidly rising dining destinations. Under the management and careful supervision from Alain Ducasse, Executive Chef Bruno Davaillon, formerly of Beau Coup in San Francisco, serves at the helm in the Mix kitchen. The restaurant features contemporary and classic French and American dishes with global accents, as well as signature dishes from Alain Ducasse’s restaurants in Paris and Monte Carlo.
This carefully selected menu includes appetizers such as Tender Potato Gnocchi with cepe and enoki mushrooms, asparagus and black truffle shavings ($27) and Pressed Chicken with black truffle and foie gras, accompanied by a crunchy artichoke salad ($28). Guests may also choose from such luxurious appetizers as Lobster Salad with avocado, tomato confit and caviar cream ($26), a luscious Duck Foie Gras accented with date apricot chutney ($24), or a Kampachi Carpaccio with the unique citrus tang of yuzu olive oil ($21).
Perfectly executed seafood entrees include a Roasted Maine Lobster “au curry,” served with coconut basmati rice ($49), a Striped Bass “a la plancha” ($32), a Lacquered Dover Sole with baby leeks and sesame seeds ($46) and Sautéed Salmon with the luxe accompaniment of osetra caviar and sea urchin ($42). Beef Tenderloin Rossini with potato galette and black truffle sauce ($48), Duck Breast “dolce forte” with glazed black mission figs, and Fricassee of Guinea Hen with preserved citrus and couscous ($37) feature impeccable meat and fowl pairings and presentations making them incredible centerpieces to the menu. The popular and indulgent “comfort food” side dish of Elbow Pasta with black truffle, ham and Gruyere cheese ($11) makes a welcome appearance on the Mix in Las Vegas menu as well as the Yorkshire Pudding ($9).
The selection of desserts, made by Gregory Gourreau, completes the experience in perfect harmony, from the Mix Candy Bar ($10), a dacquoise covered with praline paste and a layer of caramel, then glazed in chocolate glacage and decorated with hazelnuts, almond slivers, and gold leaf, served with lemon sorbet, to the Black and White Chocolate Pizza ($10), a cleverly sweet take on pizza made of thinly rolled brioche in chocolate with milk and dark chocolate “mushrooms” and in white chocolate with pineapple and orange confit. Other exceptional offerings are the Baba au Rhum, Monte Carlo style ($10) and an Exotic Contemporary Vacherin ($10). Groupe Alain Ducasse’s corporate pastry chef Nicolas Berger worked closely with Gregory in the creations of the desserts.
Not to be overlooked, a selection of signature elixirs are offered and include the Halo with Roederer Brut Zygo “Peach” Vodka and Peach Puree ($18), Monaco with Mageilan Gin, Hpnotiq and blue Curacao ($18), Pink Goose with Grey Goose le Citron, fresh lemon juice, sweet & sour and raspberry puree ($15) and the signature Mixpolitan with Grand Marnier, Ketel One Citroen Vodka, white cranberry juice and pineapple juice ($15).
The spectacular entrance to Mix in Las Vegas is a steel corridor that leads into a great open room that is filled with a halo of suspended glass bubbles. Guests will dine in the glow of a custom designed, stupendous and mind blowing 24-foot chandelier of 15,000 hand-blown glass spheres that range in size from 4” to 20” diameter, custom made in Murano, Italy. This chandelier took more than five months to design, three months to build and two weeks to install and it is suspended from the ceiling in a 43-foot diameter circle that dares to touch the floor.
The main space of the Mix dining room has spectacular windows that line the two opposite sides of the entire space allowing for a view out over the hills of Vegas and the Strip. Sitting within the chandelier is a suspended silver leafed “pearl” platform that houses the VIP dining area, a chic leather clad room with quilted panels and another 200 partially mirrored bubbles to round out the effect.
The furniture in the dining room is custom designed by Patrick Jouin, including the chairs (built by Cassina) and the cocoons: brilliant gloss white egg-shaped furniture pods that seat a party of four. The elaborate threshold between the inner kitchen and the dining room was custom designed in France. Kitchen designer Paul Valet created a one-of-a-kind 6,000 square foot open kitchen with an island of 6 working cooking stations. A 12-seat chef’s table adjoins the open kitchen and overlooks the Las Vegas strip.
At the far end of the main room is a forest of tall sticks, bare branches that shield a large alcove that houses the washrooms for the dining room. The opposite end of the room is home to a 15’ tall wine cellar that stocks up to 5,000 bottles of wine and champagne. Mix in Las Vegas sommelier Mark Thomas and Groupe Alain Ducasse’s corporate master sommelier Gerard Margeon compiled a wine list with more than 1,300 selections of fine wines, 30% American, 70% European and Southern Hemisphere. In 2005, Mix in Las Vegas was honored with the Best of Award of Excellence Award by Wine Spectator Magazine.
The terrace is located on the opposite side of the expressionist forest. With wood floors and more custom furnishings the terrace is the best place to take in the open-air view of the Vegas Strip.
The world-class cuisine by Alain Ducasse offered at Mix combines with the excitement and vibe created in the adjoining lounge, operated by China Grill-Las Vegas, while spectacular views of the Las Vegas Strip set a new standard in culinary heights at Mix in Las Vegas. For reservations call 702.632.9500.
Mix in Las Vegas, a new destination from Groupe Alain Ducasse, is a lofty and lavish universe that architecturally astonishes with an ingenuous and Kubrick-esque vibe that is the imaginative work of designer Patrick Jouin. The awe inspiring interiors are equaled only by the panoramic views afforded from every seat through expansive floor-to-ceiling windows that gaze out 400 feet above the neon desert.
Mix marks the debut of world-renowned chef Alain Ducasse in Las Vegas, one of the world’s most rapidly rising dining destinations. Under the management and careful supervision from Alain Ducasse, Executive Chef Bruno Davaillon, formerly of Beau Coup in San Francisco, serves at the helm in the Mix kitchen. The restaurant features contemporary and classic French and American dishes with global accents, as well as signature dishes from Alain Ducasse’s restaurants in Paris and Monte Carlo.
This carefully selected menu includes appetizers such as Tender Potato Gnocchi with cepe and enoki mushrooms, asparagus and black truffle shavings ($27) and Pressed Chicken with black truffle and foie gras, accompanied by a crunchy artichoke salad ($28). Guests may also choose from such luxurious appetizers as Lobster Salad with avocado, tomato confit and caviar cream ($26), a luscious Duck Foie Gras accented with date apricot chutney ($24), or a Kampachi Carpaccio with the unique citrus tang of yuzu olive oil ($21).
Perfectly executed seafood entrees include a Roasted Maine Lobster “au curry,” served with coconut basmati rice ($49), a Striped Bass “a la plancha” ($32), a Lacquered Dover Sole with baby leeks and sesame seeds ($46) and Sautéed Salmon with the luxe accompaniment of osetra caviar and sea urchin ($42). Beef Tenderloin Rossini with potato galette and black truffle sauce ($48), Duck Breast “dolce forte” with glazed black mission figs, and Fricassee of Guinea Hen with preserved citrus and couscous ($37) feature impeccable meat and fowl pairings and presentations making them incredible centerpieces to the menu. The popular and indulgent “comfort food” side dish of Elbow Pasta with black truffle, ham and Gruyere cheese ($11) makes a welcome appearance on the Mix in Las Vegas menu as well as the Yorkshire Pudding ($9).
The selection of desserts, made by Gregory Gourreau, completes the experience in perfect harmony, from the Mix Candy Bar ($10), a dacquoise covered with praline paste and a layer of caramel, then glazed in chocolate glacage and decorated with hazelnuts, almond slivers, and gold leaf, served with lemon sorbet, to the Black and White Chocolate Pizza ($10), a cleverly sweet take on pizza made of thinly rolled brioche in chocolate with milk and dark chocolate “mushrooms” and in white chocolate with pineapple and orange confit. Other exceptional offerings are the Baba au Rhum, Monte Carlo style ($10) and an Exotic Contemporary Vacherin ($10). Groupe Alain Ducasse’s corporate pastry chef Nicolas Berger worked closely with Gregory in the creations of the desserts.
Not to be overlooked, a selection of signature elixirs are offered and include the Halo with Roederer Brut Zygo “Peach” Vodka and Peach Puree ($18), Monaco with Mageilan Gin, Hpnotiq and blue Curacao ($18), Pink Goose with Grey Goose le Citron, fresh lemon juice, sweet & sour and raspberry puree ($15) and the signature Mixpolitan with Grand Marnier, Ketel One Citroen Vodka, white cranberry juice and pineapple juice ($15).
The spectacular entrance to Mix in Las Vegas is a steel corridor that leads into a great open room that is filled with a halo of suspended glass bubbles. Guests will dine in the glow of a custom designed, stupendous and mind blowing 24-foot chandelier of 15,000 hand-blown glass spheres that range in size from 4” to 20” diameter, custom made in Murano, Italy. This chandelier took more than five months to design, three months to build and two weeks to install and it is suspended from the ceiling in a 43-foot diameter circle that dares to touch the floor.
The main space of the Mix dining room has spectacular windows that line the two opposite sides of the entire space allowing for a view out over the hills of Vegas and the Strip. Sitting within the chandelier is a suspended silver leafed “pearl” platform that houses the VIP dining area, a chic leather clad room with quilted panels and another 200 partially mirrored bubbles to round out the effect.
The furniture in the dining room is custom designed by Patrick Jouin, including the chairs (built by Cassina) and the cocoons: brilliant gloss white egg-shaped furniture pods that seat a party of four. The elaborate threshold between the inner kitchen and the dining room was custom designed in France. Kitchen designer Paul Valet created a one-of-a-kind 6,000 square foot open kitchen with an island of 6 working cooking stations. A 12-seat chef’s table adjoins the open kitchen and overlooks the Las Vegas strip.
At the far end of the main room is a forest of tall sticks, bare branches that shield a large alcove that houses the washrooms for the dining room. The opposite end of the room is home to a 15’ tall wine cellar that stocks up to 5,000 bottles of wine and champagne. Mix in Las Vegas sommelier Mark Thomas and Groupe Alain Ducasse’s corporate master sommelier Gerard Margeon compiled a wine list with more than 1,300 selections of fine wines, 30% American, 70% European and Southern Hemisphere. In 2005, Mix in Las Vegas was honored with the Best of Award of Excellence Award by Wine Spectator Magazine.
The terrace is located on the opposite side of the expressionist forest. With wood floors and more custom furnishings the terrace is the best place to take in the open-air view of the Vegas Strip.
The world-class cuisine by Alain Ducasse offered at Mix combines with the excitement and vibe created in the adjoining lounge, operated by China Grill-Las Vegas, while spectacular views of the Las Vegas Strip set a new standard in culinary heights at Mix in Las Vegas. For reservations call 702.632.9500.
About the Company:
For more information on the restaurant at Mix in Las Vegas, please contact KB Network News at
(212) 777-3455 or kbnn@kbnetworknews.com
(212) 777-3455 or kbnn@kbnetworknews.com
KB Network News
(212) 777-3455
(212) 777-3455