Las Vegas has had the great fortune of enjoying two restaurants created by chef Hubert Keller for more than a decade. The charming Alsatian, a James Beard Award winner easily recognized from Secrets of a Chef on PBS and Top Chef Masters on Bravo, has split his time between the Strip and the San Francisco Bay Area, tending to his acclaimed restaurant empire, until now.

With the summer closing of the iconic original Fleur de Lys in San Francisco, where Keller first became executive chef and co-owner in 1986, the Strip now has Keller all to itself. Certainly the great chef will tend to projects and restaurants elsewhere, but he has made Las Vegas his home, and it’s a perfect fit.

Keller’s genre-defining Burger Bar remains one of the most popular casual restaurants on the Strip, but the influential chef’s endless creativity and classic technique is best demonstrated at Fleur, located where the Mandalay Bay casino meets the resort’s thrilling restaurant row. A few years ago, the local version of Fleur de Lys was converted into this innovative new dining concept, and there’s nothing else like it anywhere in Las Vegas.

Fleur is equal parts Spanish-inspired tapas bar and French-influenced steakhouse, with an ambitious and generous shot of global cuisine. Simply put, you can create your own experience here, ordering lots of refined, delicious small plates to share across the table, or sticking to a traditional, crowd-pleasing three courses of brilliance. You can even grab a Fleur burger with fries, a perfect juicy patty of wagyu beef on sweet brioche.

If you want to stay the normal dinner course, luscious entrées run the gamut from braised Angus beef short ribs to a roasted chicken for two dabbed with lemon vinaigrette. The 40-ounce prime tomahawk rib chop would feed an army, especially with delicious sides of buttered asparagus or Parmesan grits.

If you’re feeling adventurous, Fleur is also the place for you. No other restaurant on the Strip offers a rotating variety of flavors from around the world. American, French and Spanish are mainstays on the list of global small plates offered. Don’t miss the roasted corn soup with spicy Parmesan foam, a marvel of fresh sweetness, or the bacon- and truffle-topped tarte flambée, one of Keller’s specialties. Seafood dishes will wow you, including grilled octopus and roasted potatoes in a pepper aioli and a black cod and heirloom tomato stew, something of a Spanish cioppino.

Recent additions to the menu include dishes from Peru, such as tangy mahi mahi ceviche and authentic anticuchos, marinated and grilled beef hearts. You won’t find this stuff anywhere else. Vegetarian-friendly Greek dishes include the savory and satisfying warm halloumi cheese with sun-dried tomatoes and dill vinaigrette, and grilled artichokes and baby potatoes with tzatziki sauce. It’s astounding how well one kitchen can execute so many different ethnic foods with such precision and affection.

One more thing: Keller started his career as a pastry chef, so desserts are a big deal for him. Save room for as many sweets as you can handle, masterpieces such as a Grand Marnier soufflé with orange cardamom ice cream, and brioche beignets with vanilla and cherry anglaise. It’s nice to get the chef’s full attention, don’t you agree?

Mandalay Bay, 11 a.m.-4 p.m. daily, 5-10 p.m. Sun.-Thurs., 5-10:30 p.m. Fri.-Sat. 702.632.7777