Le Cirque in Las Vegas wears its legacy like a well-cut tuxedo—timeless, dignified, and just a little bit theatrical. Originally born in New York as one of the premier temples of French gastronomy during the ‘80s and ‘90s, the Vegas outpost continues the tradition with flair. Located inside the Bellagio Hotel & Casino, Le Cirque takes the old-school, white-tablecloth experience. It polishes it with a contemporary Vegas gloss: chandeliers, lakeside views, and a little Cirque du Soleil whimsy in the décor.

With Chef Jonathan Doukhan at the helm and a wine list that rivals the best in the city, this is fine dining for those who want to lean in and do it properly—eight courses, wine pairings, and yes, a corkage policy that requires a little strategizing.

About the Chef & Staff

Chef Jonathan Doukhan knows French fine dining like few others in Vegas. After a decade climbing the culinary ranks at revered French institutions (including time at Hôtel Le Negresco in Nice), he brought that precision and flavor memory to Las Vegas kitchens. His tenure includes years at L’Atelier de Joël Robuchon and RIVEA under Alain Ducasse. You feel that pedigree in the menu—there’s nothing flashy here, just beautifully composed dishes where technique leads the way.

And wow, does he have a great staff at the front of the house. From start to finish, the team is tuned in and present without hovering. Our waiter, Carl Voelkening, balanced warmth and attentiveness effortlessly. He knew when to explain, when to joke, and when to disappear. Sommelier Mark Hefter guided us through the extensive wine pairings with charm and encyclopedic knowledge. (And some great pairings to boot.)  And having Chef Doukhan himself visit our table—twice—to talk about the dishes and wine? That’s a rare and memorable touch.

The Entire Staff Was Outstanding

It’s worth repeating. Every touchpoint, from the greeting at the front desk to the final pour of Sauternes, was smooth and professional. The flow of service made the nearly three-hour tasting experience feel relaxed. Carl and Mark, in particular, were a standout team: synchronized, smart, and clearly passionate about what they do. No missteps, no awkward pauses, just seamless dining in an environment that encourages you to savor, not rush.

Ambiance

Le Cirque’s interior is as much part of the experience as the food. The room is draped in bold, jewel-toned fabrics and crowned with a colorful, tented ceiling that nods to the restaurant’s “circus” namesake, though it lands more on the elegant side than whimsical. Think Belle Époque opulence, but with soft lighting and comfortable banquettes that invite long meals and good conversation. The windows offer views of the Bellagio fountains, but the real show is inside. It’s plush without being stuffy, luxurious without intimidation. A rare balance in a city that often leans hard into flash.

The Tasting Menu

We went full experience: the Eight-Course Dégustation with both the Classic and Premium Wine Pairings. And while the Classic Pairing offered value, the Premium selections consistently delivered better structure, depth, and complement to the food. That said, for future visits, bringing a thoughtful red and white and paying the corkage might offer the best of both worlds.

Amuse Bouche & Caviar Beignet

The amuse set the tone—tiny, precise, and delicious. The caviar beignet was a perfect introduction: light, crisp exterior, briny pop from the roe, and a smoky-creamy undercurrent from the leeks and lemon crème. The Gaston Chiquet Brut Tradition (Classic) was fresh and bright, but the Laurent-Perrier Blanc de Blancs (Premium) brought more finesse and minerality, lifting the dish beautifully. No contest.

Le Cirque “Black Tie” Scallop

Hokkaido scallop with black truffle jus and baby spinach—classic flavors, executed with restraint. This dish was all about texture and umami. The Domaine Etienne Delarche (Classic) was fine, light, and linear, but the Albert Bichot Meursault (Premium) had that nutty, creamy edge that amplified the truffle and rounded everything out.

Wild Daurade Royal

The royal daurade from New Zealand was plated with fava beans and a vadouvan emulsion that gave it a gentle curry-like warmth. The Champalou Vouvray (Classic) was aromatic and pleasant, but the Domaine Maurice Schoech Riesling Grand Cru (Premium) nailed the pairing—dry, structured, and with just enough acid to brighten the dish.

Lavender Roasted Duck

A standout course. The duck, lacquered and deeply flavorful, was accented with purple yams and a pickled radish for a sweet-tart punch. The Hautes Côtes de Nuits Pinot Noir (Classic) had a nice cranberry tang, but the Volnay Premier Cru (Premium) was velvet in a glass—elegant, earthy, and a textbook match for the duck jus. Worth the splurge.

Grilled Welsh Lamb

Another rich, perfectly cooked course. The medjool dates and walnuts added texture and sweetness, playing against the lamb’s smokiness. The ‘Mondot’ (Classic) was enjoyable, soft, and fruit-forward, but the Chateau Calon-Segur (Premium) was a showstopper: structured tannins, layered fruit, and just enough earth to underscore the lamb. Definitely a highlight of the night.

Berries & Cream + Chocolat Façon Dubai

The desserts were both thoughtfully plated and not overly sweet. Harry’s Berries need no introduction, and here they were treated simply—macerated, layered with mascarpone and sablé crumble. The chocolate dessert was more complex, with pistachio praline and a deeply flavored chocolate crémeux. Both were matched with 2016 Chateau Suduiraut Sauternes (same for Classic and Premium), and it tied up the meal with a bow.

Corkage Fee

At $50 per bottle with a two-bottle max, Le Cirque’s corkage fee isn’t low, but it isn’t high either for a restaurant of this caliber (think $200 at The French Laundry), and in the context of the wine list, it might be a value play if you have a cellar or want to bring something special. Given the quality of the restaurant’s stemware (we are talking Riedel Sommeliers Burgundy Grand Cru) and service, it’s a deal. Based on our experience, we’re already plotting a future dinner where we bring a white Burgundy and a Left Bank Bordeaux and let the kitchen do the rest.

Conclusion

Le Cirque isn’t chasing trends. It’s not trying to be hip or cutting-edge. What it offers instead is refinement, tradition, and the kind of quietly confident cooking that doesn’t need to shout to be heard. It’s a restaurant where service matters, where wines are chosen with intention, and where dishes feel both nostalgic and modern.

The Premium wine pairings were consistently excellent, but not mandatory to enjoy the meal—those with a good bottle at home and a willingness to pay corkage could do quite well. That said, there’s something about surrendering to the full experience that makes Le Cirque feel like a special occasion in and of itself.

The total for two, with Classic and Premium pairings (and a killer French press coffee) was a splurge at $1,533.51 after tax—but for what we got, it felt justified. And we can not overstate how rare this is.  We didn’t feel this way on our last visit to Joël Robuchon at the MGM Grand. 

This is a meal you book when you want to celebrate, impress, or simply take a break from the frantic pace of the Strip and disappear into a room where time slows and wine flows.  Highly recommended.