Iced Tea (not photographed)
Deja-Vu – Hendricks Gin, Muddled Cucumbers, St. Germain
Le Solitaire – Grey Goose Pear, St. Germain, Jasmine Syrup, Lemon, White Cranberry Juice, Ice Sphere (not photographed)
Amuse Bouche – Rambutan, Salmon Mousse, Salmon Roe, Edible Gold
White Chocolate and Coffee, Baguette, Rosemary, Bacon, Pretzel Bread and Salted/Unsalted Butter
La Salade d’Artichauts – Baby Artichokes, Avocado, Parmesan, Dijon Mustard Vinaigrette, Perigord Black Truffle
Brouillade d’Oeufs a la Truffe Blanche – Soft Scrambled Eggs, Asparagus, Crème Fraiche, Perigord Black Truffle
Soup Savoyarde aux Topinambours – Savoyarde Sunchoke Soup, Wild Forest Mushrooms, Potato Tree, Cocoa, Green Tea Sable, Raclette Cheese, Perigord Black Truffle
Le Risotto a la Truffe Blanche – Creamy Rice, Echire Butter, Chicken Jus, Perigord Black Truffle
Les Saint-Jacques – Truffle Crusted Diver Scalop, Glazed Abalone Mushroom, Beurre Noisette
Le Joue se Veau – Braised Veal Cheeks, Black Trumpet Mushrooms, Cauliflower Puree, Perigord Black Truffles, Sauce Perigord
Apple Tart Tatin – Cinnamon, White Chocolate Sphere
Chocolat Bisous – Stoli Vanil, Valrhona Chocolate, Vanilla Ice Cream, Godiva White Chocolate Liqueur, Praline Rim
Grand Marnier Souffle – Crème Anglaise
Mignardises – Raspberry, Lemon and Chocolate Macaron, Strawberry Pate de Fruit, Raspberry Marshmallows
Sitting down at the bar at Le Cirque for my second consecutive Christmas, this year celebrated with two close friends, one would be hard-pressed to name a better climate for a bit of Holiday indulgence, General Manager Ivo Angelov ever-present and ready to assure a memorable experience for all in attendance.
Always a festive space, all the more with the big-top currently featuring a Christmas Tree and Wreathes plus overhead music ranging from Deck The Halls to Blue Christmas, Holiday diners on December 25th were offered two menus including Prix Fixe or a Black Truffle option, the kitchen taking the liberty to present our table with seven courses plus Amuse, Palate Cleanser and Mignardises from the latter over the course of more than three hours.
Seeing several familiar faces, both the servers and a few dedicated patrons stopping in to celebrate in style, dinner began with an amuse of Rambutan filled with Salmon Mousse on a lighted backdrop, the pairing of ingredients unexpected by complimentary while a follow-up of Artichokes and Avocados formed a smooth base carrying the aroma of Black Truffles atop a bright Dijon Vinaigrette.
Jokingly serving “Eggs I cannot make at home” next, the silky-scramble almost as smooth as Instant Potatoes beneath a liberal shaving of Perigord Black Truffles, it was onward to the Sunchoke Soup from last visit that the evening marched forth, the creamy Potage in an artistic cup themed in the forest every bit as good as before while Le Cirque’s classic Risotto was pure and perfect, the result of great ingredients, time and an attentive eye in the kitchen.
Continuing to show off new plates, serviceware and even napkins, a buttery Scallop with texturally similar Abalone Mushrooms arriving next at the center of a black vessel imported from Girona, braised Veal Cheeks once again were presented in a long metal box of contrasting blacks and whites, the fork-tender Meat beneath a crust of Black Truffles considerably rich even before the addition of Chef Bergerhausen’s peerless Sauce Perigord.
Switching up the palate cleanser, a sphere of Apples and Cinnamon bursting in the mouth as the bartender prepared a potent yet smooth-drinking Chocolat Bisous, Christmas saw Le Cirque change up its reference standard Chocolate Souffle for a Grand Marnier version that is somehow even taller and fluffier, the light notes of Orange lingering after each bite as a table of Mignardises and box of Chocolates sent guests off into the evening feeling much merrier than when they got there.
FIVE STARS: Playing host to four great meals in 2016, that in October my favorite in Las Vegas this year and this one not far behind, Le Cirque continues to perform on a World-class level to an international audience no matter which night or occasion, “the best just keep getting better,” really the only way to describe the men and women working both front of house and in the kitchen.
RECOMMENDED: Brouillade d’Oeufs a la Truffe Blanche, Soup Savoyarde aux Topinambours, Le Joue se Veau, Chocolat Bisous, Grand Marnier Souffle
TIP: Perigord Black Truffle Season runs through early March and dinner featuring the plates listed above can be had at varying price-points ranging from 3 to 8 courses.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.