{"id":4807,"date":"2017-09-22T11:38:52","date_gmt":"2017-09-22T16:38:52","guid":{"rendered":"http:\/\/www.hillaryproctor.com\/blog\/?p=4807"},"modified":"2020-05-16T17:23:13","modified_gmt":"2020-05-16T22:23:13","slug":"travel-eats-birthday-dinner-at-le-cirque-las-vegas","status":"publish","type":"post","link":"http:\/\/www.hillaryproctor.com\/blog\/2017\/09\/22\/travel-eats-birthday-dinner-at-le-cirque-las-vegas\/","title":{"rendered":"Travel Eats: Birthday dinner at Le Cirque, Las Vegas"},"content":{"rendered":"

Travel Eats documents my food adventures while traveling.<\/em><\/p>\n

\"Signature<\/a>
Signature chocolate ball with birthday candle<\/figcaption><\/figure>\n

In the midst of a week of celebratory Las Vegas dining<\/a>, I knew that I wanted dinner on my actual birthday to feel extra special. I’d always heard about Le Cirque’s legacy in New York over the decades, and it just felt right to go classic French for this milestone birthday.<\/p>\n

I’m happy to report that from the moment we walked into the restaurant, our party was treated in a way that befit such a special occasion. The whimsical and strikingly colorful “circus tent” ceiling set an appropriately celebratory tone, and the window beside our table afforded a view of the famous Bellagio fountains, making the whole thing just a bit more magical.<\/p>\n

\"Circus<\/a>
Circus tent ceiling<\/figcaption><\/figure>\n
\"Egg<\/a>
Egg amuse-bouche with lemon mousse and carrot mousse<\/figcaption><\/figure>\n

The whimsy continued with the amuse-bouche: a hollowed-out egg was refilled with lemon mousse and a dollop of carrot mousse, both tinted and shaped to resemble the egg’s original contents. It was a delightful way to start the meal.<\/p>\n

I ordered the escargots as my appetizer, and was pleased to see that Le Cirque’s version went far beyond the typical garlic butter bath. The bowl was filled with so many textures: tomato confit, crispy croutons, tender greens; and, of course, lots of snails and butter for a hearty and aromatic dish.<\/p>\n

\"Escargots<\/a>
Escargots with burgundy snails in black garlic herb butter, croutons, tomato confit, and licorice \u2018salad\u2019<\/figcaption><\/figure>\n
\"Foie<\/a>
Foie gras po\u00eal\u00e9 with St. Germain flambeed foie gras, tapioca, and elderflower gastrique<\/figcaption><\/figure>\n

Thankfully, a dining companion ordered the foie gras starter instead, so I was more than happy to sample a few bites of one of my favorite foods<\/a>. The crunchy texture of puffed rice and grains on top, together with the sweet floral sauce pooled underneath, made this version really stand out.<\/p>\n

For my entr\u00e9e, I stayed classic with roast chicken, mushrooms, potatoes, and asparagus. Everything was expertly executed \u2013 especially the near-silky chicken \u2013 and the foie gras sauce gave it another touch of luxury.<\/p>\n

\"Le<\/a>
Le poulet r\u00f4ti with roasted organic chicken, asparagus, hedgehog mushrooms, roasted baby potatoes, and foie gras sauce<\/figcaption><\/figure>\n
\"Chocolate<\/a>
Chocolate ball with praline mousse, white chocolate ice cream, hazelnut caramel crunch, chocolate sauce<\/figcaption><\/figure>\n

When it came time for dessert, I was given an option: either the chocolate ball that the rest of the table had ordered, or an off-menu souffl\u00e9. I couldn’t pass up the quintessential demonstration of culinary technique that is the souffl\u00e9, so I chose that. However, due to a mix-up in the kitchen, I ended up with both desserts! For the chocolate ball, melted chocolate was heated to a precise temperature and poured over the ice cream-filled ball, causing it to gradually crack in a way was completely mesmerizing. The hot-and-cold contrast with a bit of praline crunch was absolute chocolate paradise.<\/p>\n

Then, the sky-high chocolate souffl\u00e9 arrived, and again I was transfixed by the skill of the pastry chefs. There are so many things that can go wrong with a souffl\u00e9, and even the best ones can still fall quickly, so tasting its airy, chocolate-y magic bite after bite left a lasting impression.<\/p>\n

\"Chocolate<\/a>
Chocolate souffl\u00e9<\/figcaption><\/figure>\n

We were each sent on our way with a red leather box that had a housemade truffle tucked inside each of its two drawers. Weeks later, one glance at the box and my mind is right back to re-living this extraordinary meal.<\/p>\n

\"Take-home<\/a>
Take-home truffles<\/figcaption><\/figure>\n

The details:<\/strong> Le Cirque<\/a> at Bellagio, 3600 S. Las Vegas Blvd., Las Vegas.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Travel Eats documents my food adventures while traveling. In the midst of a week of celebratory Las Vegas dining, I knew that I wanted dinner on my actual birthday to feel extra special. I’d always heard about Le Cirque’s legacy in New York over the decades, and it just felt right to go classic French […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-4807","post","type-post","status-publish","format-standard","hentry","category-travel-eats"],"_links":{"self":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts\/4807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/comments?post=4807"}],"version-history":[{"count":10,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts\/4807\/revisions"}],"predecessor-version":[{"id":5146,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts\/4807\/revisions\/5146"}],"wp:attachment":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/media?parent=4807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/categories?post=4807"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/tags?post=4807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}