In 1974, Sirio Maccioni opened the first Le Cirque restaurant in New York City, combining colorful circus décor with delicious French cuisine. Le Cirque launched careers of illustrious chefs such as Daniel Boulud, David Bouley, Alex Stratta and Geoffrey Zakarian. With its additional location at the Bellagio in Las Vegas, reservations are hard to come by so plan ahead. With its rare AAA 5 Diamond and Forbes Travel Guide 5 Star rating, Le Cirque Las Vegas demonstrates it is one of the top restaurants in the nation.
Dinner at Le Cirque begins with a variety of breads presented to the table. You may choose the degustation menu or the prestige menu which is designed for the entire table. Each course, your server will refresh the bread with new choices or ones you request. To start you will want to try the Maryland Blue Crab served with Russian Osetra Caviar. A popular second course is the sautéed foie gras, prepared perfectly and served with strawberry fragoli compote. The Mediterranean Sea Bass is a delicate third course and is served with crisp potatoes, leeks and a pinot noir reduction. The Wagyu Ribeye is perfectly executed but if you can, upgrade to the Kobe for an additional cost. It is worth it. Another fourth course choice is the Veal Cheek which is citrus glazed. The top dessert is the Chocolate Ball which splits in half as the server pours warm chocolate over it to expose the hazelnut cream interior. Le Cirque Las Vegas may be a splurge but it is worth it.
- AAA 5 Diamond
- Forbes 4 Star
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.