Le Cirque
French 75
Aubry Premier Cru Brut Champagne
Baguette, Laminated Brioche, White Chocolate Bread, Butter
Aged Cured Tuna, Ratatouille, Brioche
Kaluga Caviar, Corn Bavarois, Popcorn Tuile, Bottarga, Onion Blossom, Vermouth
2020 Granbazán Etiqueta Verde Albariño
Sea Cucumber, Sea Cucumber Broth, Sobrasada, Honey Foam
2016 Remirez de Ganuza Reserva Rioja
Hokkaido Uni, Risotto, Kombu, Plankton
2015 Domaine Marquis d’Angerville Champans Volnay Premier Cru
Turbot, Salsify, Garum, Basil-Herb Puree
2018 Clos Saint-Jean Chateauneuf Du Pape Vieilles Vignes
Guinea Hen, Black Truffle, Truffle Farce, Sunchoke, Sunchoke Praline, Foie Gras Mignonette
Elation Nectar de Poire Liqueur
2015 Chateau Teyssier Saint Emilion
A5 Wagyu, Chanterelle Mushroom, Braised Romaine Lettuce, Bordelaise
2020 Domaine Renardat-Fache Bugey Cerdon Rose
Compressed Melon, Tofu, Togarashi, Espelette Pepper
Dark Chocolate Tart, Malted Barley Tuile, Espelette, Mango
Espresso
Mignardises – Mango Pate de Fruit, Pistachio Financier, Toffee, Bon Bons
Reopened in October 2021, a pandemic induced hiatus and rearranged dining room in the rearview, Le Cirque at Bellagio remains the resort’s most sought-after reservation, even more so on Friday when Chef Danny Lledó of Washington DC’s Xiquet and Slate Wine Bar joined Chef Dameon Evers for a special two-night Tasting Menu.
Faultless under the direction of General Manager Gabriel Fontenier, the night divided into two seatings, guests entering the jewel box space were greeted by name and quickly handed a Cocktail before being whisked away to a room of plush fabrics and light music beneath the big top.
Serving seven courses on this night flanked by an Amuse and Mignardises it was not long before dinner was started, aged Tuna shocking the palate before Chef Evers’ showstopping Corn Bavarois topped in Kaluga Caviar and curly Popcorn Tuile.
Carefully paired with Wine by Sommelier Freddy Montandon alongside Wine Director Sanae Halprin, the former presenting tropical Granbazán Etiqueta Verde Albariño before Sea Cucumbers and Sobrasada with hints of Honey, a Red from Spain next found itself matched to chlorophyll-kissed Rice topped in a tongue of Hokkaido Uni.
Reaching for Bordeaux to match Turbot and Salsify from Chef Lledó, then Chateauneuf Du Pape for Dameon’s Guinea Hen with Black Truffles and Foie Gras Mignonette, it was after cleansing the palate with Pear Brandy that A5 Wagyu received classic treatment by way of Chanterelle Mushrooms and perfect Bordelaise.
Returning to Sparkling Wine with Dessert, Cerdon Rose making a return appearance before Compressed Melon followed by a textural Chocolate Tart, Mignardises arrived alongside Coffee, a signed menu and one of Le Cirque’s classic chargers as a gift for the lady.
N/A: Unfair to be judged as a pop-up Las Vegas remains fortunate to have a Restaurant like Le Cirque as GM Gabriel Fontenier and Chef Dameon Evers continue to reinvent and refine a storied space into something entirely new yet undeniably iconic.
RECOMMENDED: All dishes were one-offs, but look for that Caviar and Corn dish toward the top of 2022’s “Most Memorable”
AVOID: N/A.
TIP: Le Cirque is currently open Thursday through Monday from 5 p.m. – 10 p.m.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.bellagio.mgmresorts.com/en/restaurants/le-cirque.html
