THE team of chef Alain Ducasse and restaura teur Jeffrey Chodorow are super-sizing a version of Manhattan’s Mix in Las Vegas.

The combination restaurant and lounge will take up a whopping 23,000 square feet of the top floor of the new high-end tower at Mandalay Bay called simply The Hotel.

Previews are expected to begin in September.

* One who’s not taking the reports of Sirio Maccioni moving to the Upper East Side lying down is former Maccioni chef Daniel Boulud.

“I’m going to open a restaurant in Montecatini,” Boulud said sheepishly, referring to Maccioni’s hometown in Tuscany.

“I want to do something there with Silvano Marchetto [of Da Silvano].”

Boulud and Maccioni parted company several years ago at the original Le Cirque in the then-Mayfair hotel (at 65th and Park), which is now the home of restaurant Daniel.

* A few weeks ago, we reported that chef Scott Conant of L’Impero is opening a three-story restaurant and lounge called Alta 55 in Midtown this fall.

During a cook-off at the Food & Wine fest in Aspen against Food Network chef Tyler Florence, Conant kept needling the TV star as a cook without a kitchen.

After Florence trounced Conant in the competition, we heard the “Food 911” host plans to open an Asian seafood restaurant and market in Chinatown this fall.

* This Midwesterner was pleasantly surprised to find a real sausage maker in Manhattan – and just before the holiday.

Mandler’s Sausage Co. (26 E. 26th St.) has a great variety of fresh bratwurst, bockwurst, kosher beef and chorizo for those “tar beach” cookouts.

* Wine of the Week: There’s nothing like a chilled glass of white wine on a warm summer day. Our choice is the mineral and floral scented 2003 Jacob’s Creek Reserve Riesling, with crisp notes of green apple and quince, for about $13.