Le Cirque
Moulin Rouge, Grey Goose Citron, Pama Liqueur, Pomegranate Juice, Fresh Sour
Salted Brioche, Olive Spiral, Chocolate Bread, Bordier Butter
Avocado, Artichoke, Parsley, Black Truffle
Steak Tartare, Osetra Caviar, Potato Aioli, Beef Tendon
Escargot, Garlic Croutons, Licorice Salad, Black Garlic
Veal Sweetbreads, Caramelized Cauliflower, Ginger Honey Glaze
Tagliatelle, Black Truffles, Parmesan Emulsion
Dover Sole, Caviar-Lemon Beurre Blanc, Baby Zucchini, Truffle Potato Mousseline
A5 Japanese Wagyu, Goat Cheese Flan, Potatoes Soufflé, Bordelaise Sauc
Cervena Venison, Dark Chocolate Port Reduction, Brussels Sprouts, Roasted Chestnuts, Celeriac Puree
Pumpkin Ice Cream, Gingerbread Cone, Dark Chocolate
Double Espresso, Ice
Classic Vacherin, Meringue, Mango, Coconut Sorbet, Exotic Fruit, Tropical Sauce
Pear Parfait, Yogurt Ice Cream, Lemon Curd, Lychee Guimauve
White Chocolate Mousse, Roasted Pineapple, Coconut Ice Cream
Pistachio Macaron, Peach Macaron, Lemon Guimauve, Cassis Pate de Fruit, Chocolates
Now a perennial recipient of 5-Star status from Forbes, in addition to several previously-achieved accolades both domestic and international, it was in early celebration of a birthday that reservations were made at Le Cirque, General Manager Ivo Angelov and his staff again making the evening one to remember just as they have for two decades.
Last visited in November and since undergoing some changes, a new color scheme for Bellagio joined by several high end pieces of porcelain and serviceware for the resort’s best Restaurant, it was after a brief wait in the foyer that two guests were led to one of twenty tables, menus declined in favor of carte blanche coordinated on this evening by Chef Billy Maldonado.
Always a packed house for the better part of three turns, a 7:00pm arrival following the pre-theater crowd but before a primarily European clientele prone to late starts, it was with Evian poured and Moulin Rouge in hand that the first of many surprises arrived, Bread now baked on-site joined by Butter from Bordier and each of three styles an upgrade from the past with particular attention to lightly sweetened Brioche and a golden coil laced with Olives.
Predictably finding Le Cirque in possession of seasonal Truffles, France’s Black bounty replacing Italian Whites and benefitting from a similarly excellent harvest, it was with an entirely vegan Salad that dinner got started, the entwinement of Artichoke and Avocado mild but acting as a good carrier for the fragrant Fungus while Parsley Puree added an herbaceous finish.
Turning polar opposite for course two, carefully applied Leaves and Flowers the only Animal or Dairy-free aspects of silky Steak Tartare topped in Caviar, it was after eating each bite atop a crispy Beef Tendon that another bold plate was presented, the gently-cooked Burgundy Snails providing only slight resistance to the tooth and nicely complimented by Garlic around and below bitter Licorice Greens.
Served at a leisurely pace, approximately three hours of dancing fountains and quiet conversation enjoyed from start to finish, course four featured seared Sweetbreads topped tableside with Ginger and Honey before transitioning to hand-cut Noodles and Parmesan generously topped with Tuber melanosporum, the aroma arguably bolder than ever before and this simple combination of flavors again highlighting precisely the way luxury ingredients can shine in the proper season and setting.
Witnessing the very definition of customer service while awaiting a Fish course, Ivo and his staff procuring Pizza and Fries for picky children at a nearby ten-top, it was with an amused smile that adults instead dined on Dover Sole “Meunière,” the quotes added to signify an elevation from rustic-Sauce to one boasting Caviar poured over top delicate Flesh and truffled Pommes Puree.
Most certainly not a light meal, extra Brioche to sop up complex Sauces unapologetically requested more than once, it was in a swirl of Smoke that three ounces of A5 Japanese Wagyu was presented alongside melted Cheese and puffed Potatoes, the Bordelaise adding depth just as Chocolate-Port Reduction did to medium-rare Cervena Venison served with Brussels Sprouts, roasted Chestnuts and leaf-shaped Cookies made of the same.
Reprising Autumn’s palate cleanser with Pumpkin and Gingerbread, a double Espresso for both guests fending off an impending deep sleep for at least another hour, it was flanking Le Cirque’s classic Vacherin that old and new favorites arrived, White Chocolate Mousse and Roasted Pineapple thankfully quite light while the Pear “Parfait” eats something like baked Pudding with diverse textures and restrained sweetness.
FIVE STARS: Visited for nearly every special event or celebration over the last four years, and memorable as far back as when first experienced in 2008, there is a reason why Le Cirque remains one of Las Vegas’ most coveted tables and every component of that was on full display on Saturday from Ingredients and their preparation to the intimate room and world-class service.
RECOMMENDED: Salted Brioche and Bordier Butter, Veal Sweetbreads, Tagliatelle, Dover Sole, Cervena Venison, Pear Parfait.
AVOID: N/A.
TIP: Website menu is not currently up-to-date, but rest assured Le Cirque does not serve “Chicken Nuggets.” 
www.bellagio.com/en/restaurants/le-cirque.html