As expected, the media is frenetically covering the opening of Le Cirque version 3.0. The party reports will morph into early reviews as soon as they open for lunch on the 31st. I did my part with a front page story last week. Though the piece weighed in at 1320 words, there were some details I couldn’t fit in, but are worth noting.
.
Pastry chef Regis Monges came up to Beacon Courtfrom Le Cirque Mexico. He’ll offer 16 desserts on the menu. Eight will be Le Cirque classics, like the chocolate stove, crème brûlée and chocolate soufflé. Eight will be original modern sweets like a study in tropical fruits and a waffle martini. Petit fours will be classic as well, like pâte à choux swans. When was the last time you saw that outside of a Parisian patisserie?
.
Sommelier Isabelle Husser also came from Le Cirque south-of-the-border, along with chef David Werly, who is now in the post of executive sous-chef.
.
Sirio’s autobiography is now available in Italian.
Last time I saw pâte à choux swans was at La Bergamote, over the weekend. They always have them.
Posted by: steven | May 24, 2006 at 11:03 AM