Le Cirque reopens with a new chef, new modern French dishes

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Tonight, Bellagio’s iconic restaurant, Le Cirque, will finally welcome its guests to its lakeside dining room after a 19-month closure.

Executive Chef Dameon Evers combines iconic Cirque dishes with bold, modern influences.

Dishes from the ten-course menu ($ 388) include highlights like a foie gras with a salted almond cake and layers of foie gras, duck confit, pink celery and aged balsamic and the turbot fish dish. in potato wings.

“The turbot takes a Cirque classic, a bar coated in potato, and remakes it with different techniques and layers of mousse and potato,” explains Evers.

Evers has already helped open some of California’s most acclaimed restaurants, including Thomas Keller’s Bouchon Beverly Hills, Gordon Ramsay’s eponymous West Hollywood establishment, and Michael Mina’s Bourbon Steak.

Although Evers is new to the Circus, many front desk staff have worked at this charmingly draped restaurant since it opened in 1998.

At a preview event Wednesday, many waiters commented on the relief and excitement of welcoming guests back.

“It’s exciting for me to be from California and come to Las Vegas to this wonderful, iconic restaurant and bring something new to the guests,” Evers said.

Other menu inclusions include flagship products like gougere with black winter truffle fondue, chicken liver mousse crackers, and a rich, decadent ricotta gnudi topped with hand-shaved white truffles. hand.

The guests will witness the return of moments at the table such as a delicate presentation of caviar, shavings of truffles and meticulous drips of sauce at the table.

The restaurant unveils a new cocktail menu and a new wine list showcasing more than 900 international selections from the best wine regions in France.

The Circus is open from Thursday to Saturday from 5 p.m. to 10 p.m. To book or for more information, visit bellagio.mgmresorts.com.

Contact Janna Karel at [email protected] To follow @jannaenprogress on Twitter.



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