|Photo provided by Cirque du Soleil|
When we arrived, we were warmly welcomed and quickly shown to our large table in Le Cirque's colorful, whimsically decorated dining room. Our meal began with one of the most theatrical appetizer presentations that we've ever seen! Le Crabe et Caviar Osetra featured sweet Maryland Blue Crab, sublime Russian Osetra Caviar, and dramatic Ocean Water Smoke. The dish was brought to the table with the crab resting on top of small gray rocks in the bottom of the dish. When water was poured over the rocks, foggy smoke instantly appeared. What a fabulous experience...and such a fun surprise!
Underneath the thin layer of Osetra caviar was a layer of thinly sliced avocado. Under the avocado was a generous serving of a delicious crab salad. This stunning appetizer was everything an appetizer should be: beautiful, delicious, and totally indulgent! Up next was a trio of other appetizers from the Le Cirque menu. We enjoyed a delicious creamy tomato gazpacho, then we each sampled the Hamachi. It featured impeccably fresh Japanese Yellowtail Tuna, Hawaiian hearts of palm, creamy avocado puree, mandarins, cucumber, honey, and yuzu reduction. This bite-size appetizer was a perfect combination of flavors and textures.
The third appetizer was Carnaroli Risotto topped with Alba White Truffles. For truffle lovers, this is a decadent over-the-top truffle experience! The risotto was perfectly cooked, then served under a dome with a generous amount of shaved white truffle. When the dome was removed, the unmistakable scent of truffle filled the air. Michael proclaimed this risotto the best that he's ever eaten. We also tried the visually stunning Salade de Homard, which featured lobster, avocado mousse, seasonal vegetables, and a black truffle vinaigrette.
This signature Le Cirque dish was perfectly executed. The sweet poached lobster, creamy avocado mousse, and baby greens worked perfectly with the truffle-infused vinaigrette. We eat with the eyes first, and this salad was a treat for all of the senses! Up next was a quartet of seafood-centric main dishes. We enjoyed La Morue en Croute, which featured wild cod, ratatouille, Kalamata olives, and Yukon potato. Another standout entree we tried was Les Saint-Jacques. It featured pine nut-crusted diver scallops, trout roe, parsley coulis, glazed matsutake mushrooms, and a beurre noisette. Both dishes featured artistic plating and bold flavors.
We also selected the delicate Filet de Loup de Mer, which included delicate Mediterranean sea bass that was covered in a paper-thin piece of potato. The fish was served on a bed of braised leeks with an intensely flavored pinot noir verjus. The only non-seafood entree we tried was L'Agneau du Colorado, which featured perfectly seared lamb chops, seasonal vegetables, and a rich sauce forestiere. We all agreed this was one of the best meals any of us had enjoyed anywhere. Then, a quartet of chef-selected desserts came to the table, sending this meal right into the stratosphere! Every dessert was a miniature work of art. Because we all wanted to have a little bit of every dessert, we each took a bite. Then, we passed our plates to the person at our right -- until we all enjoyed some of every delicious dessert!
We started with the Le Vacherin a Deux. It had a crispy meringue outer layer and was filled with passion and coconut sorbet, exotic fruits, and a tangy tropical sauce. This fruit-based dessert was light and refreshing -- a perfect palate cleanser before sampling the other desserts. The second dessert we sampled was Le Parfait a la Framboise. This raspberry parfait featured a refreshing champagne gelee, lychee, and hibiscus consomme. I especially love tart raspberries, so this pink-hued dessert was a real winner with me. We also enjoyed Le Cirque's take on two classic French desserts: creme brulee and chocolate souffle. Both were perfectly executed and ultra creamy -- the perfect ending to an amazing dinner. Le Cirque had a one last surprise for us, though. They brought a platter of mignardises to the table for us to take back to our hotel, including mini macarons and other homemade sweets. Special little touches like this make a restaurant truly stand up. From start to finish, Le Cirque showed us that they are a destination restaurant that any foodie should put on their "must visit" list for any Las Vegas trip!
Disclosure: Foundation Room hosted us for complimentary cocktails, Cirque du Soleil provided us with discounted house seats, and Le Cirque hosted our dinner tasting to facilitate this post. All opinions expressed are solely mine, and all photographs are copyrighted by Michael K. Garcia. They may not be copied or otherwise used without prior permission.