Le Cirque, The Ritz-Carl­ton, Dubai

Business Traveller (India) - - TRIED AND TESTED -

Since it first opened in 1974 in New York, it has re­mained in the lime­light for its FrenchI­tal­ian menu. Of the four restau­rants world­wide, the one in Las Ve­gas holds one Miche­lin star and an AAA Five Di­a­mond Award rat­ing. Cir­cus el­e­ments are sym­bolic of Le Cirque’s decor and in Dubai, it shows in the can­vases and sculp­tures of bal­loons, clowns and tent ta­pes­tries to list a few.

The two carpac­cio prepa­ra­tions had pro­nounced dis­par­i­ties in taste. The one with scal­lops had a cit­rusy fin­ish, and the oc­to­pus

Since it first opened in 1974 in New York, Le Cirque has re­mained in the lime­light for its French-Ital­ian menu

carpac­cio had a slightly smoky flavour from the red pep­per sor­bet mixed into it. The sugar snap salad tossed with feta was sim­ple, crunchy and fresh. It had a nat­u­ral sweet­ness to it, which wasn’t lost un­der the radish shav­ings. Es­car­gots can be tricky if not lath­ered in the right mari­nade. This one was full of spices, yet mildly hot. It pairs well with a creamy Chardon­nay. For the risotto, a gen­er­ous por­tion of lob­ster bisque is poured into it, that, at the risk of sound­ing dra­matic, can be emo­tion­ally sa­ti­at­ing. Le Cirque Club is a nice gin-based cock­tail has laven­der and blue­berry foam, which lasts un­til the last sip, main­tain­ing a bal­anced, less sweet fruityflo­ral flavour.

VER­DICT The cock­tail menu is im­pres­sive and the food is rich in taste — a fine din­ing restau­rant fit for cel­e­bra­tions. Neha Gupta Kapoor

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