Vegas Seven

Le Cirque

  • Features

    The Plate as the Palette

    By Melinda Sheckells

    A next-generation French chef dissects his progressive dishes.

  • Dishing With Grace

    How to Make Honey Salt’s Menu at Home

    By Grace Bascos

    Summerlin restaurant Honey Salt shares its knowledge with cooking demonstrations at the fancy housewares emporium Williams-Sonoma the third Thursday of every month, starting October 17. With each class, executive chef Brett Uniss guides you through step-by-step instructions on how to make restaurant favorites and one seasonal dish; this week is the turkey meatballs and hearty Tuscan bean soup.

  • Dining

    Truffles in Paradise

    By Max Jacobson

    Quality and consistency are necessary components of a restaurant’s longevity, and on that score, Le Cirque at Bellagio takes a back seat to no other in this city. What makes this even more impressive is that Le Cirque’s kitchen has undergone many iterations since Marc Poidevin offered French classics such as chicken en demi-deuil (“in half-mourning”), so named for the slices of jet-black truffle placed under the skin for cooking.

  • Diner's Notebook

    New blood for Le Cirque, great Chicago pizza and thinking inside the bento box

    By Max Jacobson

    The long wait for a new chef is over at Bellagio’s Le Cirque. He is Gregory Pugin, a disciple of Joël Robuchon, and the man is positively brilliant. Now, the once-staid menu here has two distinct sections—classic and contemporary—so that Pugin can show off his creative side without depriving longtime customers of their favorite dishes.