Le Cirque
Hemingway – Bacardi Rum, Luxardo Maraschino Liqueur, Grapefruit Juice, Fresh Lime, Brandied Cherry
Bread and Butter – White Chocolate Coffee, Rosemary. Bacon Cheese, Baguette, Pretzel
Amuse – Hamachi, Thai Basil, Crispy Tapioca. Tangerine, Avocado Mousse, Hearts of Palm, Mirin-Yuzu Vinaigrette
Crab – Apple, Dungeness, Osetra Caviar, Avocado, Gold
Sweet Corn – Vanilla Snow, Soft Ricotta Mousse, Popcorn, Buckwheat, Trout Roe
Foie Gras – Amaretto, Cherries, Almonds
**Unphotographed Bonus** – Egg, Caviar, Crème Fraiche
Risotto – Aged Parmesan, Australian Winter Truffles
Line Caught Cod – Ratatouille, Pain de Mie, Chickpeas, Olives, Sauce Vierge
Quail – Gold, Preserved Truffles, Foie Gras, Potatoes Mousseline, Summer Flowers
Watermelon Mojito
Raspberry – Parfait, Granite, Hibiscus, Lychee
Double Espresso on Ice
Chocolate Souffle – Vanilla Ice Cream, Crème Anglaise
Petit Fours – Coffee, Vanilla, Lemon, Pistachio, Raspberry Macarons, Pate de Fruit, Marshmallows
Short in Spring, but lengthy in hot weather months, the concept of a truly ‘seasonal’ menu is at times obscured in Sin City, but with a menu that transitions with slow subtleties the best of the best continue evolve on a daily basis, Le Cirque having now done just that for nearly eighteen years.
No doubt a place where fine dining continues to be defined, Ivo Angelov and his team as close knit as Europe’s very best after all these years, Summer 2016 sees Chef Wilfried Bergerhausen continue to progress in terms of balancing classical flavors with an obvious flare for plating and although classics like “Le Crabe” are now indispensible signatures the menu continues to entice locals, high rollers and gasto-tourists to the small room where the Bellagio fountains can be enjoyed in the comfort of a plush seat without all the heat and craziness of the Strip.
Continuing to offer an impressive array of dining experiences, everything from a $300+ 10-course Degustation to the $72 Pre-theater steal treated with the utmost care, bar seating remains the best way to watch the service team function and treated to a total of twelve courses including Amuses and Mignardises the quality continues to impress even though some of what was served was described as a “work in progress.”
Dining with another talented Frenchman, the three and a half hours breezing by as Ivo, Gene and Wilfried all are consummate professionals and gracious hosts, Summer at Le Cirque began with a small amuse of Tuna bathed in Asian broth and with several winks to Robuchon presented including a bonus gift from the kitchen the word that continues to come up when describing the Chef’s hand is nuance, every ingredient discernible despite complexity and nothing really “extraneous,” except perhaps the Gold Leaf.
Still turning heads with the Crab and Quail, the former with its smoky tableside presentation and the later sprinkled with flower petals for the summer, Wilfried has again managed to create a seasonal soup worth seeking out in the Baby Corn Veloute poured tableside over creamy Ricotta and the earthy aromatics of Popcorn and Buckwheat, the Foie Gras with Black Cherries and Almonds and Truffle Risotto also standout in their own right.
Going light with summer’s fish, the Wild Cod topped in a thin cap of toasted bread with croutons bathed atop Ratatouille in a clean Olive Oil sauce desserts started creative before turning classic, the one-bite Watermelon and Mint Bon-Bon refreshing the palate before a Raspberry Parfait followed by Mignardises and the tall, proud and fluffy Chocolate Souffle.
FIVE STARS: Seemingly recession-proof and completely unbothered by the “slow” season that leaves several restaurants empty Le Cirque remains Las Vegas’ crown jewel for fine dining, even a recent trip through every Michelin 3* restaurant in Belgium doing little to change my opinion that the place executes on par with places given far more attention by the worldwide dining community.
RECOMMENDED: Make a reservation. Sitting at the bar for the majority of my visits I’m always astounded how many folks show up looking for a last minute table despite the concierge and Opentable listing the restaurant as completely booked…
AVOID:…giving up too soon as I’m also frequently impressed by how often the team somehow manages to squeeze them in and still offer such an elegant experience to each and every guest.
TIP: Chef Bergerhausen will be taking over the Snack Cart at Harvest by Roy Ellamar in early July. Keep your eyes peeled.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
https://www.bellagio.com/en/restaurants/le-cirque.html
