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| - Excellent dining experience at Le Cirque. I ordered the Pre Theater menu ($72) with wine pairing ($40.)
Le Cirque lived up to my expectations. The staff were friendly, swift, courteous, and well informed.
The meal began with an amuse bouche of an acidic lemony foam with, beneath, a savoury carrot puree. The flavors were forcefully challenging yet very well balanced. Excellent way to start the meal with a thougtful bite from the kitchen to get me thinking.
The bread was very good. I've had fresher bread at other fine dining restaurants, but the flavors were nonetheless well balanced and the crumb soft enough. I appreciated the juxtaposition of salted and unsalted butter on the same plate, preferring the salted variety. The choices of bread were varied and consistent with other fine dining restaurants
No surprises for the bread course.
The escargot had a plump bite with just enough chew to give it body and allow mouth time for the sauce flavors to meld in the palate. I found the sauce a bit too bitter and leafy for the relative medium softness of the butter/something bitter in there sauce. The sauce of the dish was a bit gloopy for my tastes and had a bit of a xanthan gum mouthfeel. The chablis wine pairing was crisp and sweet, a complement to the bittery dish.
The potato-crusted black bass over braised leeks was so good. Though the bass seemed a bit dehydrated/overexecuted (cooked maybe to 137f instead of 131f) the dishes flavors were outstanding. The savoury potato and fresh firm fish were lavished by the soft yet complex slight acidity of the leeks and buttery pinot noir sauce. The dish naturally paired well with pinot noir, which was an element lightly accented within the dish.
For dessert I chose the chocolate ball. The waiter pours hot sauce over it at the table which mesmerizingly melts away the chocolate exterior. This dish is bitter and sweet with dark chocolate crust, hazelnut notes, and a crunchy, toffee like crush interspersing smooth ice cream. The port wine paired well with its syrupy deep sweetness and oaky complexity.
The final bites were hazelnut and raspberry macaroons with a Pâte de Fruit. All was soft and freshly fruity.
Le Cirque made me feel at home. It took me away from the garish facade that is the Vegas casino. They present an authentic and intelligent fine dining experience amidst the gambling harpies of vegas hotel conglomerates.
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