A new arrival on the Dubai French/Italian fusion stage earlier this year, Le Cirques is located at the Ritz-Carlton, Dubai International Financial Centre (DIFC). Le Cirque offers classic French fare with an Italian twist. Chef Wesley Tyron-Berghoff has recently made a couple of masterful changes to an already beautifully balanced selection of dishes and we were keen to try them.
As we entered, the atmosphere was set by a charming French playlist in the background and during the beginning of the meal which we felt was a nice touch. Ever fans of the Dior-esque greys and blush pinks at Le Cirque, we noted the eclectic selection of artworks on display which complemented the surrounding really well, providing interesting talking points for diners.
Another new detail this time round: the French country house, antique style plates in dusty pinks, blues and greys were a pleasant contrast to the overall atmosphere. As a consistent feature, however, it is pleasant to see the Dubai outpost of this New York institution retaining the same sophisticated modern feel as its New York elder sibling.
To start we were served delicious seared tuna and tangy scallops which were served with coconut lime and sweet potato. Both tasted as good as the style with which they were plated. We also sampled the beef tartar, which was delicately flavoured with a quail’s egg yoke as a subtly different touch.
Having enjoyed Le Cirque Dubai‘s burrata the first time round, we were delighted to try it again this time. We found the burrata to be second to none in the starters by all standards, rivaling even the likes of La Petite Maison and Cipriani. With its date and fig sweet jam reduction, a new element, this dish differentiates itself. It is an unexpected middle eastern twist on a classic. The flavour of the dish is sweet, but rounded and elegant and the texture of the burrata perfect – with a contrasting exterior and beautifully creamy interior.
For main course we had melt in the mouth striploin steak accompanied by creamy asparagus risotto with parmesan and beautifully cut and double cooked pommes allumettes, again all of which worked well together.
Dessert was a particular highlight with crepe suzette being prepared at the table, complemented by a delicious Paris-Brest and crème brulee. A charming touch was the crème brulee recipe which was etched on the bottom of the serving plate.
With regard to service, the waiters and the sommelier were very attentive, friendly and knowledgeable with a particular mention for the waiter for choreographed the crepe suzette presentation.
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