We started this day in Vegas (our last real day there) by having an overpriced light breakfast of fruit and pastries, along with some ridiculously priced coffee at Starbucks. After that we went back to the Paris hotel and did the normal tourist thing of walking around in the hotel/casino. Paris has a replica of the Eiffel tower that goes up 50 stories, so we went for a ride to the top to check out the view. Quite an amazing architectural marvel, even despite being the scaled down version of the French original. Great views at the top, too. The Paris hotel was very charming and certainly replicated the feel of Paris.
After touring the Paris hotel, we went back to Luxor and checked out the “Bodies” exhibit. This is the display of the plastinated bodies, disected in various ways to show how the human body works. It was extremely interesting, despite being somewhat creepy. The one thing that Andrew couldn’t take was the display showing the various stages of embryo to baby – just a bit too much to take.
After grossing ourselves out with that, we decided to relax for the rest of the day and enjoyed some time at the Luxor pool. Of course it was a hot and sunny day and the pool was teeming with people to watch.
After the pool came the really interesting part of the day, which was the 7 course dinner (actually 8 course – we had a bonus course, courtesy Chef Rick Moonen) at RM Seafood at Mandalay Bay (see menue below). Absolutely amazing. The first few servings were barely large enough to cover our forks, but holy mackerel was it ever delicious.
Then we packed for the return trip and fell asleep.
CHEF’S TASTING MENU
first
sliced KONA KAMPACHI, micro salad,
sour plum, rhubarb & fig vincotto
second
SPRING GARLIC soup, escargot,
quail egg & brioche
third
medallion of COBIA, piquillo pepper chutney,
sticky rice & sake lees “gazpachoâ€
fourth
lightly poached BLUE POINT OYSTER, braised bacon
& spicy creamed cabbage
fifth
sautéed ALASKAN HALIBUT, roasted asparagus, pomme
dauphine & grain mustard buerre blanc
sixth
butter-poached MAINE LOBSTER, wild mushroom,
toasted gnocchi, favas & grand marnier monte
($20 supplement)
or
niman ranch NY STRIP, seared foie gras,
buttermilk mashed potato & cabernet reduction
selection of ARTISAN CHEESES
($15 supplement)
seventh
choice of DESSERT