Le Framboise – Veuve Clicquot, Raspberry Puree
Smoked Salmon Rillette, Crème Fraiche, Dill
Salted Brioche, Baguette, White Chocolate-Coffee Bread, Salted Bordier Butter
Heirloom Tomato Fantasy, Crispy Shallots, Pickled Quail Egg, Gastrique
Artichoke and Mascarpone Risotto, Roasted Pine Nuts, Arugula, Australian Black Truffles
Sauteed Foie Gras, Wild Strawberry Fragoli Compote, Meyer Lemon, Feuilletine
Roasted Brittany Langoustine, Leeks Fondue, Caviar Lemon Beurre Blanc, Nasturtium
Potato Crusted Mediterranean Sea Bass, Braised Leeks, Pinot Noir Verjus
Dover Sole a la Grenobloise, Caper Berry, Lemon, Ratatouille, Potato Confit
Authentic Kobe Tajima-Gyu A5 Ribeye, Flan Au Chevre, Pommes Soufflé, Bordelaise Sauce, Australian Black Truffles
Blood Orange Sorbet, Buttermilk Cone
Classic Crème Brulee, Raspberries
Chocolate Ball, White Chocolate Ice Cream, Hazelnut Caramel Crunch
Peach Parfait, Honeycomb, Raspberry Sorbet, Bavarian Cream
Pistachio Macaron, Raspberry Macaron, Cassis Pate de Fruit, Coffee Macaron
Hazelnut Milk Chocolate Truffle, Nougat Dark Chocolate Truffle
Rarely visited during Summer, the only real reason being a predilection for Truffle season and special occasions that occur during Autumn and Winter, it was under unexpected circumstances that a table was booked at Le Cirque on Saturday, GM Ivo Angelov’s final day before moving to Wynn a bittersweet situation for longtime visitors but at the same time an exciting new opportunity for the man who guided Bellagio’s crown jewel to Forbes 5-Star status.
In many ways a night like any other, Mr. Angelov only making his departure public that morning, it was with warm greetings in the foyer that diners found their favorite booth waiting, Carte Blanche as always the only correct choice and Le Framboise once again proving its mettle with housemade Raspberry Puree set afloat on brisk bubbles.
Always a mix of old and new, smoked Salmon beneath its creamy cap opening the palate to seven savories that would follow, it was in the form of a Salad that “Heirloom Tomato Fantasy” attested to skilled hands and quality sourcing, each bite a little different than the last with the Pickled Quail Egg and Cheese each memorable on their own but more-so for their contribution to the whole.
Trying to go easy on Bread, always a challenge when Butter from Bordier is involved, course two featured creamy Rice topped in Pine Nuts and Truffles, Australia not Dordogne Périgord though the aroma is still prominent while a real taste of France arrived next featuring sautéed Foie Gras amidst Wild Strawberries and tangy Meyer Lemons.
Fond of the Liver from a visit in May, the same true of Chef Alan Mardonovich’s Langoustine resting in Caviar and Butter, it was traveling back to Daniel Boulud’s earliest days in New York that Sea Bass was served, the Pinot Noir Verjus never growing old though a new dish of Dover Sole a la Grenobloise was no slouch itself thanks to finely chopped Ratatouille and velvety Potatoes.
Happy to see Chef Mardonovich arrive tableside, he too departing Le Cirque soon, it was as Authentic Kobe Beef was described that Truffles were shaved, the fleeting aroma soon followed by beautifully marbled Ribeye and Goat Cheese Pudding plus a spoonful of Bordelaise.
Cleansing the palate with Blood Orange Sorbet, two Le Cirque classics and a seasonal Peach Parfait serving as Dessert, it was from an all-new box that Mignardises were selected followed by take-home Chocolates and a “Bon Voyage” to two men whose tireless commitment to excellence will surely see them taking their respective new Restaurants to previously unseen heights.
FIVE STARS: When I first visited Le Cirque in 2008 I’d been saving for months to afford that trip to Las Vegas, yet from entry until exit every moment was justified thanks to Ivo and his staff. At that time I’d never even considered living in Las Vegas, but 6 years later nearing my first anniversary as a Nevada resident the experience was precisely the same. Now, eighteen visits later, it was on Mr. Angelov’s final day as GM that Liset and I sat down one more for a night of luxury overseen by a true legend and someone I’m happy to call a friend.
RECOMMENDED: White Chocolate-Coffee Bread, Roasted Brittany Langoustine, Sauteed Foie Gras, Artichoke and Mascarpone Risotto, Potato Crusted Mediterranean Sea Bass, Chocolate Ball.
TIP: Although Walk-ins are accommodated as best possible Le Cirque’s small size and dedicated clientele make reservations strongly recommended, particularly when Alba Truffle season rolls around in late-September and October.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.