Steve
11-19-2005, 11:49 AM
Bleu Blanc Rouge offers three restaurants in one at Mandalay Bay.
Named after the colors in the French and American flags, Bleu Blanc Rouge in Mandalay Bay, 3950 Las Vegas Blvd. South, offers three restaurants in one. Seating approximately 250, the French-American restaurant is divided into cafe (Bleu), p‰tisserie (Blanc) and brasserie (Rouge), and also includes a raw seafood bar and wine bar.
The menu "is very French with an American accent," says executive chef Francois Meulien. "It feels like a restaurant in Paris, very energetic."
Each part of the restaurant -- developed and owned by the China Grill Management, which owns China Grill, rumjungle and Red Square at Mandalay Bay -- offers a different menu. The cafe menu features a range of hors d'oeuvres, savory crepes, sandwiches, an all-day brunch and entrees.
Highlights include the Thermidor crepe with lobster, crab, shrimp, spinach, tarragon and hollandaise ($15); croque monsieur sandwich with Bayonne ham and Gruyére cheese ($13); smoked salmon Benedict with poached eggs on toasted brioche and Bayonne ham, hollandaise and shaved black truffle ($14); and hanger steak au poivre with pommes frites ($23).
In the p‰tisserie, pastry chef Yoni Morales makes individual pastries, waffles and crepes, g‰teaux, coupes and parfaits and beignets.
Examples of French pastry items include the Arc de Triomphe pastry, featuring passion and strawberry mousse with Italian meringue ($6.75); the Louvre, caramel and pear mousse with vanilla sponge cake ($8.25); New York New York, sour creme cheesecake with vanilla sponge cake and fruit garnish ($8.25); beignets, three per order and includes traditional ($4), banana and Dutch chocolate ($4.50), and Grand Marnier ($4.25); and the Montmartre, a coffee cream mousse with a layer of caramelized hazelnuts and vanilla ladyfingers ($7).
The brasserie serves such items as onion soup gratinée ($8.50); quiche Lorraine with baby greens and melon ($10.50); salade niãoise with seared tuna ($22); cassoulet with slow-cooked white beans, duck confit, sausage, lamb and pork ($26); vegetable couscous with harissa-marinated eggplant, zucchini, shallots, carrots and leeks ($15); steak frites ($27.50); and bouillabaisse served with a grilled baguette and traditional garlic rouille ($29.50).
The fish used in the bouillabaisse is flown in from France.
"It's the same fish I ate when I grew up," says Meulien, who grew up in Paris and worked at his father's restaurant L'Oasis. He also has served as chef in Ma Maison in Los Angeles, the Monte Carlo at the Desert Inn, and the Eiffel Tower and Tres Jazz restaurants at Paris Las Vegas.
For an American touch, the restaurant offers three hamburgers, each with twice-ground, eight-ounce sirloin: the Bleu burger, served on a toasted brioche with bleu cheese, bacon and grilled onions ($13); the Blanc burger with a choice of Brie, Emmentaler or Montrachet goat cheese and sautéed mushrooms on toasted brioche ($13); and the Rouge burger, with roasted garlic and shallots on grilled sun-dried tomato bread with black olive tapenade, arugula and shaved Parmesan ($13).
Sandwiches come with a choice of pommes frites or petite mesclun salad.
The new restaurant also has an extensive list of more than 160 wines (40 by the glass), from Champagne and sparkling wine, red and white wines of France, red and white wines of the world. Besides a good choice of white wines, Bleu Blanc Rouge offers wines from Australia, New Zealand, Italy, Germany, Spain, South Africa, California, Oregon and Washington.
Bleu Blanc Rouge is open for breakfast daily from 7 a.m. to 11 a.m. Lunch and dinner are served daily from 11 a.m. until midnight, and until 1 a.m. Fridays and Saturdays.
reviewjournal.com -- Living: APPETIZERS: Ken White
Named after the colors in the French and American flags, Bleu Blanc Rouge in Mandalay Bay, 3950 Las Vegas Blvd. South, offers three restaurants in one. Seating approximately 250, the French-American restaurant is divided into cafe (Bleu), p‰tisserie (Blanc) and brasserie (Rouge), and also includes a raw seafood bar and wine bar.
The menu "is very French with an American accent," says executive chef Francois Meulien. "It feels like a restaurant in Paris, very energetic."
Each part of the restaurant -- developed and owned by the China Grill Management, which owns China Grill, rumjungle and Red Square at Mandalay Bay -- offers a different menu. The cafe menu features a range of hors d'oeuvres, savory crepes, sandwiches, an all-day brunch and entrees.
Highlights include the Thermidor crepe with lobster, crab, shrimp, spinach, tarragon and hollandaise ($15); croque monsieur sandwich with Bayonne ham and Gruyére cheese ($13); smoked salmon Benedict with poached eggs on toasted brioche and Bayonne ham, hollandaise and shaved black truffle ($14); and hanger steak au poivre with pommes frites ($23).
In the p‰tisserie, pastry chef Yoni Morales makes individual pastries, waffles and crepes, g‰teaux, coupes and parfaits and beignets.
Examples of French pastry items include the Arc de Triomphe pastry, featuring passion and strawberry mousse with Italian meringue ($6.75); the Louvre, caramel and pear mousse with vanilla sponge cake ($8.25); New York New York, sour creme cheesecake with vanilla sponge cake and fruit garnish ($8.25); beignets, three per order and includes traditional ($4), banana and Dutch chocolate ($4.50), and Grand Marnier ($4.25); and the Montmartre, a coffee cream mousse with a layer of caramelized hazelnuts and vanilla ladyfingers ($7).
The brasserie serves such items as onion soup gratinée ($8.50); quiche Lorraine with baby greens and melon ($10.50); salade niãoise with seared tuna ($22); cassoulet with slow-cooked white beans, duck confit, sausage, lamb and pork ($26); vegetable couscous with harissa-marinated eggplant, zucchini, shallots, carrots and leeks ($15); steak frites ($27.50); and bouillabaisse served with a grilled baguette and traditional garlic rouille ($29.50).
The fish used in the bouillabaisse is flown in from France.
"It's the same fish I ate when I grew up," says Meulien, who grew up in Paris and worked at his father's restaurant L'Oasis. He also has served as chef in Ma Maison in Los Angeles, the Monte Carlo at the Desert Inn, and the Eiffel Tower and Tres Jazz restaurants at Paris Las Vegas.
For an American touch, the restaurant offers three hamburgers, each with twice-ground, eight-ounce sirloin: the Bleu burger, served on a toasted brioche with bleu cheese, bacon and grilled onions ($13); the Blanc burger with a choice of Brie, Emmentaler or Montrachet goat cheese and sautéed mushrooms on toasted brioche ($13); and the Rouge burger, with roasted garlic and shallots on grilled sun-dried tomato bread with black olive tapenade, arugula and shaved Parmesan ($13).
Sandwiches come with a choice of pommes frites or petite mesclun salad.
The new restaurant also has an extensive list of more than 160 wines (40 by the glass), from Champagne and sparkling wine, red and white wines of France, red and white wines of the world. Besides a good choice of white wines, Bleu Blanc Rouge offers wines from Australia, New Zealand, Italy, Germany, Spain, South Africa, California, Oregon and Washington.
Bleu Blanc Rouge is open for breakfast daily from 7 a.m. to 11 a.m. Lunch and dinner are served daily from 11 a.m. until midnight, and until 1 a.m. Fridays and Saturdays.
reviewjournal.com -- Living: APPETIZERS: Ken White