With miX, Alain Ducasse invites you to discover a new range of culinary and aesthetic sensations high above the Las Vegas strip...
Culinary artistry with strong French and American influences, edgy interior designed by Patrick Jouin and breathtaking views: this is miX, a restaurant and lounge imagined by Alain Ducasse, to be experienced in THEhotel at Mandalay Bay.
With newly appointed Chef Bruno Riou, who trained under Ducasse for ten years, the restaurant continues to remain a culinary favorite. Perfectly executed dishes and fine wines from the 15-foot tall wine cellar that holds up to 7,000 bottles, are served in this transparent showcase of a room, crowned in a halo of bubbles made from Murano glass. The ultimate enchantment in a city of unlimited possibilities.
Some signature dishes include: Spicy Crab Salad with guacamole, heart of palm & cilantro; Pepper crusted bison tenderloin with glazed vegetable and black pepper sauce; Roasted Maine lobster "Au Curry" with coconut basmati rice; and miX Candy Bar with coconut/lime sorbet.
"Best Restaurant" by the Travel+Leisure Design Awards in 2006
Michelin Star in both 2008 and 2009
Mobil Four Star rating in 2008
AAA Four Diamond Award two years in a row
With a decade of experience working with Alain Ducasse in London, Bruno Riou now serves as the Executive Chef at miX in Las Vegas, on the top floor of the Mandalay Bay hotel, where he is recognized for interpreting classic and refined Ducasse cuisine in a contemporary way.
Riou attributes his passion for cooking to his family and traces his ardor for quality produce to his grandfather. He enrolled in culinary school at age twenty four and worked in southern France for two years before moving to London. He started at Le Suquet and in 2002, he took an opportunity to work at Alain Ducasse's Spoon at Sanderson in the Sanderson Hotel in London, where he was inspired to work for a renowned culinary master and by the fine ingredients available. Three years later he became sous chef, and in July 2007, Riou opened Alain Ducasse at the Dorchester. As executive sous chef, he helped the restaurant achieve its three Michelin stars in three years. He thrived in the demanding environment and credits Alain Ducasse for providing strong leadership, which pushed him to strive for perfection with rigorous practice and the simple goal of creating well-seasoned food.
When Ducasse asked Riou to take on the Executive Chef position at miX in Las Vegas, he was ready for a new challenge and to lead a team under the values that he has learned working for Alain Ducasse. Diners enjoy menu items that express his culinary artistry accomplished through both highly toned and edgy French technique.
AMAZING!!! I loved everything about this restaurant; the food, the service, the views! We sat on the outdoor patio for dinner and it was perfect!
We love MIX! We come here every time we are in Vegas now. The food is really great, and the drinks are always good. And did I mention the view.... I always get the filet mignon rossini. Probably the most expensive thing on the menu, but you have to try it at least once in your life! And the baba ah rhum cake is a perfect end to the meal. Try MIX at least once in Vegas. Great atmosphere and food. This would be a great special occasion meal.
This is an amazing restaurant with an amazing menu.
We have eaten at Alain Ducasse in The Dorchester London and whilst it was lovely the menu was super dooper fancy which doesnt suit me. The menu here was much better in my opinion although still of an extremely high standard.
Sunday to Thursday:
6:00 p.m. to 10:00 p.m.
Friday & Saturday:
6:00 p.m. to 10:30 p.m.
Bar & lounge
Sunday to Wednesday:
5:00 p.m. to 1:00 a.m.
5:00 p.m. to 2:00 a.m.
Friday & Saturday:
5:00 p.m. to 3:00 a.m.
French and American Cuisine with Global Accents