Le Cirque
Louis Bleriot – Hardy Cognac, Nonino, Aperol, Lemon
Le Soixante Quinze – Champagne, Grey Goose Vodka, Lemon, Sugar Rim
Brioche, White Chocolate Bread, Baguette, Salted Butter
Oyster, Smoked Vermouth Sabayon, Seaweed Powder
Kaluga Caviar, Dungeness Crab, Granny Smith Apple, Scallop Blini
Lobster Salad, Lobster Tarragon Gelee, Grapefruit, Nasturtium, Cherry Bomb Radish
2019 Chateau Lapinesse Sauternes
Seared Foie Gras, Japanese Pear, Pain d’Epice, Sauce a l’Orange
Diver Scallop, Aromatic Yogurt, Crispy Garlic, Thai Basil
Crispy Duck, Sunchoke, Sunflower Seed, Foie Gras Sauce with Cognac and Gran Marnier
Japanese A5 Wagyu, Black Garlic, Caramelized Onions, Matsutake Mushroom, Sauce Bordelaise
Tete de Moine, Everything Cracker, Honey Jam, Walnut
Chocolate Ball, Chocolate Sauce, White Chocolate Ice Cream, Hazelnut Streusel
Vacherin, Szechuan Peppercorn Meringue, Lemon Parfait, Harry’s Strawberries
Double Espresso, Ice
Pistachio Financier, Caramel, Raspberry Pate de Fruit, Milk Chocolate BonBon
Reopened in October 2021, a 19- month hiatus and rearranged dining room in the rearview, Le Cirque at Bellagio entered the “new normal” by charting a novel course as Tasting Menu-only under the guidance of Chef Dameon Evers and General Manager Gabriel Fontenier.
Since 1998 the resort’s most sought-after reservation, a forty-year history in Manhattan uncertain following the passing of Sirio Maccioni, guests entering the jewel box space will quickly recognize the half-moon bar and big top ceiling while the menu is two eight-course Tastings or a truncated Prix-fixe selection.
Currently operating from 5:00pm until 10:00pm Thursday through Monday, much of the staff familiar across twenty prior visits from 2008 to 2019, it was amidst plush fabrics and light music that two diners were seated, service predictably faultless across the next three hours.
Opting for the Prestige Menu, plus all-new Cocktails including Louis Bleriot and a French 75, it was alongside these that Oysters, Bread and Caviar were presented, the later offering Kaluga atop Crab, Apples and fluffy Scallop Blinis.
Now priced on par with Robuchon and Savoy, the future of Las Vegas’ fine dining scene hanging in the balance, course two looks back at before moving forward, Le Cirque’s classic Lobster Salad offered on aromatic Gelee with winter Citrus and bitter Flowers.
Forever the realm of Sommelier Freddy Montandon alongside Wine Director Sanae Halprin, the former presenting Sauternes with bright Fruits to accompany Foie Gras, a follow-up of Diver Scallop is cooked faultlessly while Duck Breast is rosy amongst Seeds and Sunchokes.
Finishing savories with predictably luxurious A5 Wagyu and classic Bordelaise before Cheese, Tete de Moine with accouterments, Dessert sees the return of Le Cirque’s “Chocolate Ball” or an alternative Strawberry Vacherin brightened by Szechuan Peppercorns.
Completing the night with Mignardises and take-home Candies, plus personalized napkins, 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 and undeniably delicious.
FIVE STARS: Forever one of the Strip’s most iconic spaces guests will not find better service in Las Vegas while Le Cirque’s Spring menu shines thanks to impeccable Ingredients cooked carefully across plates both classic and modern.
RECOMMENDED: Tasting Menu.
AVOID: N/A.
TIP: Since the night of this meal both Gabriel Fontenier and Dameon Evers have departed Le Cirque.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.bellagio.mgmresorts.com/en/restaurants/le-cirque.html
