Alain Ducasse is one of the best chefs and most ambitious restaurateurs in the world, with more than 20 restaurants. Ducasse has never lost the touch of being one of the very best chefs ever, despite the fact that he is running a global enterprise today. His restaurant in Las Vegas offers a mix of high-end cooking with both French and American influences, as well as designer language including both a cutting edge design as well as ambience – welcome to miX.
The restaurant was opened in 2004 on the top floor of THEhotel at Mandalay Bay in Las Vegas. You have perfect views of the Las Vegas Strip so make sure to make a reservation at a window seat. The dining space is vast and the restaurant can seat 250 guests in total, both indoors and outdoors. There is a huge bar as well, welcoming you when you exit the elevator so start your meal with a drink or two. Designer Patrick Jouin really created an impressive dining room when he designed miX, his masterpiece is doubtless the custom-designed, 24-foot chandelier of 15,000 hand-blown glass spheres which was made in Murano, Italy.
Executive Chef Bruno Riou spent almost ten years working at Chef Ducasse’s Spoon at Sanderson and at Alain Ducasse at the Dorchester in London before he continued to miX in Las Vegas. Riou’s passion for cooking started at young age on Corsica where his mother and grandfather inspired him and introduced him into the culinary world with wild boar hunts, foraging for mushrooms and garden work. Bruno soon understood the importance of the ingredients, but it was not an obvious choice for him to become a chef since he was already 24 when he attended culinary school. Chef Riou moved to London after two initial years working in France. He started to work for Alain Ducasse in 2002 and became the Executive Sous Chef at the Alain Ducasse at the Dorchester in 2007. Monsieur Ducasse is an ideal Chef Patron to have for any ambitious chef and is a source of both knowledge and inspiration so it was a natural step for Bruno Riou to move from London and become the Executive Chef of miX in Las Vegas.
All the way up, at floor 43 you will enter a restaurant where it is not necessary to be that formal. You can relax and start your culinary journey in the lounge before you start to dig into Ducasse’s gastronomic universe greatly performed by Executive Chef Bruno Riou. The General Manager breathes hospitality so he will take good care of you together with his brigade of waiters, so just relax and enjoy miX.
Written by Andy