{"id":34913,"date":"2015-09-15T18:21:06","date_gmt":"2015-09-16T01:21:06","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=34913"},"modified":"2015-09-29T04:17:25","modified_gmt":"2015-09-29T11:17:25","slug":"le-cirque-5-las-vegas-nv","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=34913","title":{"rendered":"Le Cirque [5,] Las Vegas NV"},"content":{"rendered":"

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Le Cirque<\/p>\n

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White Chocolate Coffee, French Baguette, Bacon Cheddar, Pretzel, Rosemary with Salted and Unsalted Butter<\/p>\n

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La Framboise<\/p>\n

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Le Crabe – Maryland Blue Crab and Russian Osetra Caviar<\/p>\n

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Salade de Homard – \u201cLe Cirque\u201d Lobster & Avocado Salad, Black Truffle Vinaigrette<\/p>\n

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Declinaison de Tomates d\u2019\u00cat\u00e9 – Tasting of Summer Tomatoes:Tomato Gazpacho, Gelee, Merengue, Croutons, \u201cTough Boy\u201d Tomato \u00e0 la Grecque, Feta, Kalamata Olives and Cucumbers<\/p>\n

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Tartare de B\u0153uf – Prime Beef Tenderloin Steak Tartare, Pomme Gaufrette, Caper Berries, Quail Egg, Fine Herb Salad, Pain de Cafe Chocolat<\/p>\n

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Les Saint Jacques – Seared Diver Scallop, Osetra Caviar, Creamy Lobster Bisque<\/p>\n

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La Sole Meuni\u00e8re – Dover Sole Meuni\u00e8re, Glazed Vegetables, Summer Herbs Bouquet, Warm Lemon Beurre Blanc<\/p>\n

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Les Risotto du March\u00e9 \u2013 Beet Risotto with Langoustines and Mascarpone<\/p>\n

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Le Poulet R\u00f4ti – Roasted Organic Chicken, Asparagus, Wild Mushrooms, Roasted Baby Potatoes, Sauce Vin Jaune<\/p>\n

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Le Tournedos de B\u0153uf au Poivre – Prime Beef Tenderloin, Tomato Confit, Pommes Pur\u00e9e, Shallot Compote, Asparagus, Sauce au Poivre<\/p>\n

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Le Contre-Filet de B\u0153uf Wagyu Japonais – Japanese A5 Wagyu Kobe Beef Striploin, Braised Oxtail, Spinach Pur\u00e9e, Beef Tendon Croquette, Black Truffles, Foie Gras, Lobster, Gold Leaf, Bordelaise Sauce<\/p>\n

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Le Pre-Dessert – Watermelon Granite, Pickled Cucumbers<\/p>\n

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2011 Kracher Beerenauslese Cuvee<\/p>\n

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La Framboise – Raspberry Parfait, Champagne Gel\u00e9e, Lychee Guimauves, Hibiscus Consomm\u00e9<\/p>\n

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La Boule au Chocolat – Chocolate Ball: White Chocolate Ice Cream, Hazelnut Caramel Crunch<\/p>\n

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Lemon Vacherin \u2013 Passion Fruit, Meringue, Kiwi<\/p>\n

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Mignardises and Gourmandises<\/p>\n

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Take Home Chocolates<\/p>\n

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Convinced that Le Cirque had ascended to the top three dining experiences in Las Vegas under the toque of Wilfried Bergerhausen after a trio of visits since the 28 year old took over the kitchen in 2014 it was at the invitation of Ivo Angelov that my mother, aunt, and I sat down at a fountainside four-top on their first full day in Las Vegas, the five course tasting proving not only the best visit to the restaurant to date, but a meal on par with the best ever experienced with the people who raised me during the earliest years of my life.<\/p>\n

Already having discussed the service and dining room, both on par with places garnering multiple Michelin Stars around the World, it was moments before six o’clock that posh seating was found waiting and with Ivo personally presenting several plates while the rest of the staff performed their tasks to make every table in the house feel like a VIP it was with Wilfried’s almost-signature Crabe that the meal began, this time presented with a smoky tableside show that further upped the ante as the Bellagio fountains danced outside, to-and-fro.<\/p>\n

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Having pre-selected a menu for the two ladies while giving the kitchen carte blanche to serve me whatever they felt was best, it was with items both seasonal and classic that second courses arrived, the lobster salad comprised of seven vegetables and a substantial bit of crustacean beneath the lightest kiss of acid while \u201cDeclinaison de Tomates d\u2019\u00cate\u00a0\u201d featured my aunt’s favorite ingredient in four variations, the cold soup absolutely vibrant as I scooped finely chopped beef atop one of the restaurant’s delectable house made breads.<\/p>\n

Turning to sea life as classical tunes chimed amidst the big-top hung overhead it was in the safety of buttery scallops and bisque with a dollop of caviar that I entrusted Chef Bergerhausen to enthrall my somewhat fish-skeptical aunt and succeeding with flying colors both the Sole served to my mother and bright-pink risotto with snappy Langoustines served to myself were textbook in execution, the later served with a spoon of mascarpone and nuts made for mixing with each bite benefited in a very luxurious way.<\/p>\n

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Told that the chicken at Le Cirque was far more special than the average American bird it was after a short respite and conversation with Ivo as well as the Chef that meat-based entrees were presented, the yellow wine sauce and mushrooms playing brilliantly off the bird while pepper-crusted Tournedos of prime beef found balance amidst tomatoes and shallots plus potatoes on par with those of Robuchon, the \u201cContre-Filet de B\u0153uf Wagyu Japonais\u00a0\u201c every bit as indulgent as the sum of its ingredients would suggest, an over-the-top plate in all the right ways.<\/p>\n

No doubt anticipating desserts, a delightful duo of fruity palate cleansers served along a Lychee-leaning glass of dessert wine preceding the final round, it should be obvious to anyone visiting the restaurant that the melting chocolate sphere remains the tableside favorite, yet as much as my mother and aunt ooh’d and ahh’d over the white chocolate and hazelnuts it was actually the Vacherin \u201cfor two\u201d that proved even more exquisite, the creamy top giving way to the flavors of smooth citrus, even the Passion Fruit proving far less sweet than in the hands of other pastry chefs as the crispy meringue offered a textural compliment.<\/p>\n

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FIVE STARS: Always a memorable meal with service that trumps even the temples of gastronomy named for triple-Michelin starred chefs, Le Cirque remains a true destination meal in a city with no lack, young Wilfried Bergerhausen perhaps the city’s greatest current kitchen talent.<\/p>\n

RECOMMENDED: Whether one selects a tasting menu or a la carte, classics or seasonal inspiration, there is little that the team at Le Cirque can’t or won’t do well.<\/p>\n

AVOID: Assuming that this place is too fancy or too expensive as the the service is highly adaptable to all styles while there are plenty of bargains to be found for those willing to enjoy the pre-theater menu or a few bites at the bar.<\/p>\n

TIP: A whole new menu is ready to launch soon, even the recently launched Prestige Menu reportedly to see a substantial overhaul from a team never willing to rest on its laurels or past success.<\/p>\n

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor<\/p>\n

http:\/\/www.bellagio.com\/restaurants\/le-cirque.aspx<\/p>\n

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Le Cirque White Chocolate Coffee, French Baguette, Bacon Cheddar, Pretzel, Rosemary with Salted and Unsalted Butter La Framboise Le Crabe – Maryland Blue Crab and Russian Osetra Caviar Salade de Homard – \u201cLe Cirque\u201d Lobster & Avocado Salad, Black Truffle … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,107,13,45,27,153,21,84,24,19,61,65,83,12],"tags":[],"class_list":["post-34913","post","type-post","status-publish","format-standard","hentry","category-bread-basket","category-crab","category-dessert","category-foie","category-food","category-ice-cream","category-las-vegas","category-le-cirque","category-lobster","category-nevada","category-pork","category-tasting-menu","category-truffle","category-vacation"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/34913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34913"}],"version-history":[{"count":1,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/34913\/revisions"}],"predecessor-version":[{"id":34968,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/34913\/revisions\/34968"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}