I recommend: Salmon Tartar and Smoked Salmon
with Lavash Rye Crackers and Dill, Daurade Fillet
, Peppered Berkshire Pork Steak, “Le Cirque” Crème Brulee
Did you know that Le Cirquewas the birthplace of the Crème Brulee as we know it in America?
The art of this outstanding dessert at Le Cirque is in the simplicity of its ingredients. There are no frills or flourishes added – just plain old eggs, cream, sugar and vanilla bean. The results are stupendous and you get the recipe at the bottom of your dish.
Le Cirque literally means “ the circus”. You see hints of the playfulness in the main dinning room in the oversized, silk “big top”; which looks more like a lampshade and the colorful patterned tableware. They also have a less formal and less expensive café area next to the bar.
The food at Le Cirque did not “wow” me. It was very good but was just lackluster in parts. Their Salmon Tartar and Smoked Salmon and Peppered Berkshire Pork Steak were worth a try and of course the Crème Brulee is not to be missed.
For me, eating at Le Cirque is more about paying homage to the living legend, Sirio Maccioni, a man who has played a great role in fashioning high-end gastronomy in this country. Some of the greatest chefs such as David Bouley, Daniel Boulud, and Jacques Torres have passed through the kitchen doors of Le Cirque.
Le Cirque is still very much a family run business and one can feel the warmth and history this institution holds as you pass through it doors.
It’s definitely something worth experiencing.
Here is some of what we ate: