Luxury Las Vegas

November 2016 :: The Gift of Gratitude

Luxury Las Vegas continues to be Las Vegas’ premier metropolitan magazine offering Extraordinary Living for Extraordinary Lives.

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97 NOVEMBER 2016 | LUXURYLV.COM Bellagio's Le Cirque uses artistry to create exceptional dining experiences FLAVORS OF THE SEASON S A V O R | D I N I N G F all is such a cozy time — and a time for chefs to get creative with a whole new palette of flavors. Gone are the warm-weather veggies like tomato and corn, and in are the flavors meant to withstand the cold months; squashes, gourds, all manner of things cured, fermented and aged. At Le Cirque in the Bellagio, the young, rising superstar executive chef, Wil- fried Bergerhausen, is taking these cues and traditions, and using them to transport us to a world of flavor. Bergerhausen has garnered a quick and passionate following of fine-dining lovers, even to the point where his dishes have become instant classics for the Le Cirque menu. His Maryland blue crab salad, served in the carapace, is one of two, and it is opulent for its heavy layer of caviar that blankets a mixture of crabmeat, avocado and brunoise apple. The theatrics of a dry-ice fog floating from underneath only heightens the excitement level, indicating the beautiful meal to come. His "La Caille" dish, however, is something all together transcendent. It's possibly the most "Vegas" dish they have, but not for lack of refinement. It's a quail farci au foie gras — the boneless breast stuffed with fois gras and Burgundy truffle — on a bed of potato mousseline and Alba white truffle in the shape of a tree. The quail itself is wrapped in gold leaf, which flexes and pulsates from the heat coming off the dish like it is a living, golden seed from which the beautiful stark white tree is growing. This dish is so elegant, so refined, and so utterly delicious, it is the kind of food that "fit for a king" does not even describe. This is food fit for an angel. The soup course in recent menus has been where Bergerhausen really has been able to come off the rails and experiment, pushing the boundaries of flavor and imagination. There is no disappointment in this fall offering, which draws from his childhood memories of having melted raclette in Valais, Switzerland. This creamy, slightly funky cheese is meant for melting BY MITCHELL WILBURN

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