Fleur de Lys

  • Seared Ahi Tuna, Garlic Chicken Essence, Wild Mushroom.
  • Roasted Guinea Hen with Braised Fennel, Scallions.
  • Smoked Salmon Raviolis with Guacamole.

    Renowned French-born Hubert Keller is one of America’s most respected chefs, and yet he is probably best known for serving the world’s most expensive burger at his Las Vegas restaurant—black Périgord truffles are responsible for the $5000 price. At his original and notably romantic restaurant in San Francisco, the offerings are more serious—tuna tartare is topped with a gelatin-supported oxtail consommé, and quail is stuffed with sweetbreads.

    Specialties: King salmon; Alsatian-inspired dishes like baeckeoffe and choucroute.

    Wolfgang Puck, Francis Mallmann, and Adam Perry Lang will bring their distinctive flavors to the...
    Providence’s Michael Cimarusti collaborates with Michelin-starred mentors on three dining events…
    An Italian chef gives home-style cooking a contemporary flair…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    A glamping resort at the "Caribbean of the Rockies" opens a rustic new restaurant...
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…