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I've been here countless of time before, since being a fan of the Bellagio for a decade and chef Sirio since New York, but this time was very special. New executive chef Wilfried Bergerhausen, he's talented, young, handsome and simply awesome. I met him at Michael Mina Bellagio last year. He was nice, genuine and talented. I knew it wouldn't be long before he could be an executive chef of some amazing restaurant.
Chef Bergerhausen was the executive sous chef at Michael Mina at the Bellagio before he came to the Michelin Star Le Cirque. He replaces chef Paul Lee. Chef Bergerhausen worked at Joël Robuchon for almost 5 years, as well as L'Oasis in Mandelieu La Napoule, France. He was an assistant chef at Bocuse D'or, the worldwide cooking competition, with chef Eric Finon, competed in Paris.
Experience the timeless sensation created by charismatic Restaurateur, Sirio Maccioni. The rarity of Le Cirque's AAA Five Diamond rating speaks eloquently of French cuisine - exquisite, bold, transcendent. Immerse yourself in a jubilant showing of brilliant color adorning this famed lakeside destination designed by Adam D. Tihany. The moment you walk in, you will feel this luxurious feel, elegantly designed, a bit bold, bright, but grande, it feels as I walk in a chateau, I feel royalty, I feel special and the service from the moment we walk in till we left, it was perfect in every single way.
We got lucky the wonderful GM Ivo Angelov got us a corner booth table which is my favorite with the lake view of the Bellagio, priceless, with my client Apple iTunes department, I was here for CES 2015. I couldn't be happier.
- Seafood platter - oysters, hamachi, lobster, stone crab, caviar - umm umm goodness!
- FOIE GRAS, COCONUT FINANCIER, TAPIOCA PEARLS, THAI BASIL , KEFIR LIME SAUCE - Foie Gras for days!
- WINTER SALSIFY AND POTATO SOUP, SOFT POACHED FARM EGG, PÉRIGORD BLACK TRUFFLES, PAIN DE SEIGLE - I die happy with this soup alone!
- BURGUNDY SNAILS IN GARLIC HERB BUTTER, CROUTONS,CONFIT TOMATO, PARMA PROSCIUTTO - a classic French dish and a must order.
- SEARED DIVER SCALLOPS, POTATO AND APPLE BRUNOISE, ALBA WHITE TRUFFLES, CELERIAC PUREE, LOBSTER FOAM, WHITE CHOCOLATE SAUCE - perfectly seared to perfection.
- RABBIT SYMPHONY: BRAISED LEG, RAVIOLI, ROASTED LOIN, CRISPY SPÄTZLE, FAVA BEANS, RIESLING CREAM SAUCE - this was amazing, 3 ways rabbit
- ATLANTIC COD EN CROUTE, RATATOUILLE, KALAMATA OLIVES,TOMATO CONFIT, POTATO PEARLS, BABY OCTOPUS, SAUCE VIERGE
- Le Contre-Filet de Buf Wagyu Japonais JAPANESE A5 WAGYU KOBE BEEF STRIPLOIN, BONE MARROW FONDANT, SPINACH PURÉE, BEEF TENDON CROQUETTE, ROYAL TRUMPET MUSHROOMS, BORDELAISE SAUCE - stunningly delicious, melt in your mouth happiness.
- For 2, WHOLE ROASTED MUSCOVY DUCK, CARAMELIZED ENDIVE, FAVA BEAN PURÉE,MAITAKE MUSHROOM, FOIE GRAS, DUCK CONFIT AND POTATO GNOCCHI POT-AU-FEU, SAUCE A L'ORANGE - this was perfectly cooked, so generous portion.
DESSERTS:
- Glace Chocolat Blanc - CHOCOLATE BALL: PRALINE MOUSSE, WHITE CHOCOLATE ICE CREAM, HAZELNUT CARAMEL CRUNCH, CHOCOLATE SAUCE - this is a show and a masterpiece itself.
- Crème Brûlée CLASSIC TAHITIAN VANILLA BEAN CRÈME BRÛLÉE
- MASCARPONE AND CHESTNUT MOUSSE, HUCKLEBERRY COMPOTE, STREUSEL CROQUENT, WHITE COFFEE ICE CREAM
- BLACK AND WHITE SESAME PANNA COTTA, DRAGON FRUIT, LYCHEE SORBET , CHILLED LEMON VERBENA "TE A"
- RASPBERRY PARFAIT, CHAMPAGNE GELÉE, LYCHEE GUIMAUVES, HIBISCUS CONSOMMÉE
Everything was delcious, chef Wilfried Bergerhausen knows what he is doing. My clients were every happy, my best friend loves everything and so did I. The 70 seats Le Cirque was packed every night since chef is on board. This Le Cirque under chef Wilfried is a 2 Michelin Stars in the making. I can't wait to come back.
The wine list is impressive and the sommelier is so wonderful here. He helped us to choose the perfect wines to pair with our dinner. My group was very happy with the choice.
If you want to celebrate your BDAY, anniversary, a promotion, or just because you are loved, Le Cirque Bellagio is a perfect place for you. And tell GM Ivo that you hear this from me :-) You will thank me later :-) Enjoy!
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