Tuck into Le Cirque Signature’s most iconic dishes all this month
Le Cirque Signature at The Leela Palace Bengaluru needs no introduction. This iconic New York restaurant is the third outlet currently operational in India, the other two being at New Delhi and Mumbai. Each Le Cirque has its own specialty chef and in Bengaluru, it is chef Giuseppe Mandaradoni.
All this month, the restaurant’s special menu will take you through some of the classic signature dishes that have been with the brand, almost since inception. The menu also offers a selection of dishes that have the chef’s unique touch and make for some interesting gourmet experiences. If classics are the way you want to go, start with the Le Cirque Salad, a hearty mix of beets, figs, salad greens, berries, segmented oranges and an oregano dressing – fresh argula in the salad is the highlight as are the white beets and of course, the flavoursome dressing.
Into the sea
The Corn Soup with Shrimp or Brie Fritters is assembled at your table, with velvety soup poured gently out of a tureen. It is the texture of this soup that will have you mesmerised from the first sip. The tomatoes add a touch of freshness to every spoonful, and the shrimp, a good crunch.
Your mains could be one of Le Cirque’s all-time favourite dishes – Sirio’s Spaghetti Primavera, a lusciously decadent sauce is what elevates this dish to high levels, along with the fresh cream, spring vegetables and the crunch from a sprinkling of pine nuts.
For a special treat, the Black Truffle Risotto can be your sin for the day – a risotto of Vialone nano rice that retains just the right amount of bite, in a black truffle pesto and shavings, finished with a generous dollop of burrata cheese. An experience you will relive multiple times.
The Halibut Paupiette, encrusted in potato and served on a bed of stewed leek and doused in a red wine sauce was our favourite. The Chicken Diable is a pan-seared chicken breast which gives your palate a completely new experience with an exquisite shallot and chicken jus. Vegetarians have ample choice across the menu and the Trio of Parmigiana – layers of eggplant, zucchini, bell peppers with three cheeses (smoked scamorza, buffalo mozzarella and ricotta cheese) looks deceptively simple, but packs a filling punch.
Dessert has to be the classic Creme Brulee, blow torched to perfection, with that resounding crack that will make you smile. The custard is creamy, making you unconsciously lick your spoon. The joy on finishing the dessert is the recipe printed into the oval ramekin you are served in.
`4,000++ for two. At The Leela Palace Bengaluru, Old Airport Road.
— Ruth Dsouza Prabhu