In January of this year, classic New York restaurant from the Maccioni family, Le Cirque announced a series of nationwide pop-up dinners to introduce their new chef, Olivier Reginensi, to the world, and Houston made the list.
Eater Houston spoke with Le Cirque Co-CEO, Carlo Mantica, to find out more about the dinner, which makes a stop here on April 13 at the Downtown Club.
We wanted to do a pop-up to bring our dining experience to other parts of the U.S., and we have customers that come from Houston and Dallas, and we came up with a concept that is in our DNA. We are a circus at the end of the day, so we'll define what the customer dining experience is, both in terms of the culinary aspect and the service and dining room aspect, and we created the format to bring this experience to people that appreciate fine dining across the U.S. It's a show. We're in the food business, but we are mostly part of the entertaining business.
As for the menu, here's what the up to 200 guests will be "experiencing."
First Course: Tuna Tartare - curry, fennel and mango sauce. Lobster Salad “Le Cirque.” Soft Poached Egg & Morels - asparagus, chervil.
Second Course: Potato Ravioli - black truffle, prosciutto cotto, sage scented veal jus. Porcini Risotto - vialone nano, porcini daube, parmigiano reggiano.
Entrée: Paupiette of Black Bass - leeks, potatoes, rocca di frassinello sauce. Pan Roasted Chicken - petits pois à la bourgeoise. Filet of Beef - gratin légumes de printemps, sauce bordelaise, bone marrow.
Dessert: Crème Brûlée “Le Cirque.” Napoleon - puff pastry, mousseline, and berries. Chocolate Fondant - vanilla ice cream.
Wines: Antica Napa Valley Chardonnay, Napa Valley. Col Solare Cabernet Sauvignon-based Red Blend, Columbia Valley. Stag's Leap Wine Cellars ARTEMIS Cabernet Sauvignon, Napa Valley. Nicolas Feuillatte Brut Rosé, Champagne.
If you want in, there's still time to make a reservation: $150/person and includes all courses and wine pairings.
· Le Cirque Plans a Stop in Houston [EHOU]
· An Evening With Le Cirque [Downtown Club]
Photo: Le Cirque chef Olivier Reginensi. [Le Cirque/Maccioni Group]