Daily Archives: May 25, 2015

Chef, Las Vegas, Restaurant, Restaurant Review

Le Cirque Restaurant at Bellagio Hotel, Las Vegas, NV – Chef Wilfried Bergerhausen

Chef_Wilfried_Bergerhausen2     Le Cirque is owned by Sirio Maccioni and family in New York City, a French with contemporary influences under new executive chef Wilfried ‘Wil’ Bergerhausen. The French native, he earned his certificate of cooking (B.E.P.) at the prestigious Paul Augier in Nice, France. He went on to earn a bachelor degree in culinary arts management. He trained with “Le Nôtre” and was chosen to assist M.O.F. Chef Eric Finon at the National Competition of Artistic lecirque_pea_soupCooking in France which was a preliminary qualifier for ‘The Bocuse d’Or’. He also worked at “Le Sud”, restaurant “Villa Des Lys”, 2 Michelin Star restaurant “L’Oasis” lecirque_lambin La Napoule, and 3 Michelin Starred Joël Robuchon, then became chef de cuisine of Michael Mina restaurant at Bellagio. Now Chef Bergerhausen is managing one of the most prestigious Michelin Starred restaurant on The Strip, Le lecirque_hamachiCirque, at the Bellagio Hotel.

I got to try at least a dozen dishes from him, everything was delicious, but this “Le Crabe et Caviar” with Maryland Blue Crab and Russian Osetra Caviar, 24K gold flake, and Salmon Roe topping it off in style, was the most lecirque_caviar_blue_crab_24kgold_salmonroe2memorable dish of all. The dish presented elegantly on a pile of
rocks, colorful flowers, and finish off with dry ice smoke. It was truly magical and theatrical just like how Las Vegas shows are. On that first bite, the saltiness of caviar, blends with the blue crab meat, and the salmon row, all popping up on your tongue in harmony, you can forget the world for a moment. This dish is as decadent and Michelin Star worth it dish as it gets.

lecirque_spring_frog    I’m falling in love with Le Cirque all over again because of this dish this “Le Crabe et Caviar” dish, and this 28 years young, handsome, and talented chef Wil Bergehausen. It won’t be long before this restaurant becomes one of lecirque_1982_chavelier_macaronthe hardest reservations to get in Las Vegas.

Le Cirque at Bellagio Hotel, Las Vegas
HOURS: Dinner, Tuesday – Sunday, 5:30 p.m. – 10 p.m.
RESERVATIONS: Required by calling (702) 693-8100
Website: www.bellagio.com/restaurants/le-cirque.aspx
Instagram: www.Instagram.com/LeCirqueLV
Facebook: https://www.facebook.com/LeCirqueLasVegas

Manda Bear

 

Author: Manda Bear

To follow her food and wine adventure, you can follow her on:

Instagram: https://instagram.com/1mandabear
Twitter: https://twitter.com/1mandabear

Chef, Las Vegas, Restaurant, Restaurant Review

Guy Savoy Restaurant at Caesars Palace Hotel, Las Vegas, NV, Chef Mathieu Chartron

The 2 Michelin Starred Restaurant Guy Savoy, featuring delicate, Guy_Savoy_caviaracclaimed French masterpieces created by the famed chef. Designed to emulate the menu of his Paris restaurant. The rich, velvety traditional French cuisine can only be described as a “melt in your mouth” splurge. If you want to celebrate that special occasion in style, Guy_Savoy_KrugRestaurant Guy Savoy houses the only Krug Chef’s Table in the United States. If you’re looking for a quick drink or after-dinner libation, check out the Cognac Lounge with impressive list of Cognacs, the rare Perfection by Hardy, Hennessy Ellipse and Hine Talent all exclusively offered at Restaurant Guy Savoy.

Guy_Savoy_lobsters     The young and talented executive chef Mathieu Chartron’s passion for food began at an early age at his parent’s Michelin Starred restaurant in Saint Donat sur L’Herbasse, a small town in France. He began culinary school at the age of 16, and started at Michelin-starred restaurant Bouvarel in Saint Hilaire du rosier, Guy_Savoy_langoustineFrance, then prestigious Restaurant Guy Savoy in Paris. Chef Mathieu Chartron then moved to Restaurant Guy Savoy at Caesars Palace. This year, he has been named a semifinalist for the 2015 James Beard Awards. Chef Chartron is recognized as a semifinalist for the Rising Star of the 2015 category, Guy_Savoy_langoustine (2)from nearly 35,000 submissions, an honorable achievement that only a few chefs have dreamt of.

On this visit, I got to try some of the classic dishes of Guy Savoy such as Artichoke and Black Truffle Soup, the decadent Caviar, Guy_Savoy_chef_mathieuLobster Salad, and more but the one that won me over was the Langoustine variations: 1. Asparagus “bavaroise” stuffed with Langoustine Tartare, topped with Country Side Bread Crouton Asparagus Brunoise and Salmon Roe, Péquillo Pepper Purée. 2. Seared Langoustine à La Plancha, Tomato Concassé and Cilantro Emulsion. 3. Langoustine custard, topped with Dill Espellette Pepper and Crouton. If this dish doesn’t make you go WOW, I’m not sure what will. A must order dish this when you visit Guy Savoy.

Guy Savoy at Caesars Palace Hotel, Las Vegas
HOURS: Dinner, Wednesday – Sunday, 5:30 p.m. – 9:30 p.m.
RESERVATIONS: 1.702.731.7286
Website: https://www.caesars.com/caesars-palace/restaurants/guy-savoy
Twitter: https://twitter.com/mchartron
Instagram: https://instagram.com/mchartron26/

Manda Bear

 

 

Author: Manda Bear
To follow her food and wine adventure, you can follow her on:  Instagram: https://instagram.com/1mandabear
Twitter: https://twitter.com/1mandabear

Chef, Las Vegas, Restaurant, Restaurant Review

StripSteak at Mandalay Bay Hotel, Las Vegas, NV, Chef Gerald Chin


     StripSteak, a Modern American Steakhouse by entrepreneur chef Chef Gerald Chin - LambMichael Mina. The Executive Chef Gerald Chin, started at 16 in the kitchens of some of the top restaurants in New York, including Tavern on the Green, Judson Grill (Chef Bill Telepan) and the private membership-only Piping Rock Club (Certified Master Chef John Johnstone). Chef Gerald, The Culinary Institute of America in Hyde Park, New York graduated, was the opening team of Bradley Ogden, James Beard Best New Restaurant Award. Then he was the Chef Gerald Chin - Wagyuopening team for the 3 Michelin Starred Joël Robuchon at the Mansion. He was also PiPS opened and in full operation in NYC, Celebrity Chef Rick Moonen as Chef de Cuisine for his restaurant RM Seafood, and then Chef de Cuisine for The Cosmopolitan of Las Vegas May 13 036Vegas. Now Executive Chef at StripSteak, where he serves modern American fare with a focus on all natural Certified Angus Beef and American Wagyu cuts of beef cooked over wood, Slow-Poached Prime Ribs that are cooked in their own juices for eight hours; American Kobe Beef Short Ribs with Horseradish-Celeriac Puree and Red Wine Jus, and more.

Chef Gerald Chin - caviar     Only a few chefs that I can honestly say, I’ve tried their food for the last decade, Chef Gerald Chin is one of the less than a handful chefs that I have followed for this long at Bradley Ogden, RM Seafood, and Joël Robuchon, and now here at StripSteak, just like wine, Chef Gerald food is getting better and better each time.

On this visit, Chef Gerald Chin fed me with Wagyu steak, lamb, StripSteak_duck_candybone marrow, caviar, and the best of all, this Duck Prosciutto aka Duck Candy Canes, Cherries, Pickled Mustard Seeds, Cornichon Puree, Fresh Cherry Glazed. I don’t eat much eat candy, because I love savory too much. However, if this was in candy shop, this “Duck Candy Canes” will be the first candy I devour.

StripSteak at Mandalay Bay Hotel, Las Vegas
HOURS: Dinner, Monday – Sunday, 5:30 p.m. – 10 p.m.
RESERVATIONS: 1.702.632.7414
Website: http://www.mandalaybay.com/dining/stripsteak/
Twitter: www.Twitter.com/StripSteakLV
Facebook: https://www.facebook.com/pages/Strip-Steak/100719936663870

Author: Manda Bear
To follow her food and wine adventure, you can follow her on:  Instagram: https://instagram.com/1mandabear

Twitter: https://twitter.com/1mandabear

Chef, Las Vegas, Restaurant Review

Bardot Brasserie at Aria Hotel, Las Vegas, NV, chef Joshua Smith

BARDOT Brasserie, Michael Mina’s new French concept at ARIA Bardot_chef_Joshua_SmithResort & Casino, paying homage to the skillful culinary techniques, celebrated libations and sexy atmosphere for which The City of Light is renowned, Chef Michael Mina has created a stylish and unforgettable interpretation of a Parisian brasserie in the center of The Strip.

Chef Joshua Smith was a Divisional Executive Chef for Lettuce Entertain You where he bardot_fishworked beside Chef Matthew Kirkley at the 2 Michelin Starred L20 in Chicago. Prior to that Chef Smith was at Anisette Brasserie & Church and State in Los Angeles & Estiatorio Milos in Las Vegas.

At Bardot, a delectable menu, Chef Mina and Executive Chef Bardot_chef_Joshua_Smith3Joshua Smith merged their travels to Paris with exceptional culinary techniques to develop an array of imaginative dishes. Perigord truffles, braised oxtail and a soft-poached egg; while wings offer an ode to the traditional Duck À L’Orange dish, Monkfish Bourride, Sautéed Skate Wing, Steak Frites is a perfect dish for French food aficionados and novices alike featuring an 8 oz. Filet, accompanied by or foie gras butter, oh la la.

bardot_yellowfin     On this visit, I got to try this Yellowfin Tuna Carpaccio Nicoise, Sundried Tomato, Vinaigrette, Black Olive Oil, Oeufs mimosa, the Yellowfin Tuna was thinly sliced and it was perfectly flat on the gigantic white plate. The dish was refreshing, tangy, and
bardot_1990_hautbrionbalanced on the palate, I can eat this every day and not worry about hitting the gym! Seafood lover, come to Bardot Brasserie for a real treat!


Bardot Brasserie at Aria Hotel, Las Vegas
HOURS: Dinner, Monday – Sunday, 5:00 p.m. – 10:30 p.m.
Brunch Weekend, 10:00 am. – 2:30 p.m.

RESERVATIONS: 1 702.590.8638
Website: http://aria.com/dining/restaurants/bardot-brasserie
Twitter: www.Twitter.com/Bardot_LV
Instagram: www.Instagram.com/Bardot_LV
Facebook: https://www.facebook.com/pages/Bardot-Brasserie/785587014822051

Author: Manda Bear
Manda BearTo follow her food and wine adventure, you can follow her on:

Instagram:https://instagram.com/1mandabear
Twitter:https://twitter.com/1mandabear

Chef, Las Vegas, Restaurant, Restaurant Review

Picasso at Bellagio Hotel, Las Vegas, Michelin Starred Chef Julian Serrano

2 Michelin Starred Chef Julian Serrano’s menu is inspired by the picasso paintingregional cuisine of France and Spain where Pablo Picasso spent much of his life. Award-winning Chef Julian Serrano brings his memorable Mediterranean cooking to Picasso. Serrano earned the prestigious James Beard Foundation Award Best Chef twice and is regarded as one of the finest culinary talents in the nation.

picasso2     At Picasso, the décor of this Mediterranean-style restaurant features a collection of Picasso originals, including paintings, rare tile work and a collection of hand-painted plates. This Picasso originals work alone, is worth a visit, simply amazing to dine there and got to admire these beautiful paintings, without even visiting a museum in New York City or Europe.

picasso_quail     The restaurant’s rustic yet elegant charm is reflected in vaulted ceilings with exposed wood beams, terracotta tile and hanging pottery mingling with table settings of fine china and lavish floral arrangements. From the scenic lakeside patio, guests can view the spectacular fountain show that performs nightly. It’s one of the most romantic restaurants in Las Vegas. It’s a perfect place for any special occasion celebration.

On this visit, I got to tried some of my favorite dishes here such as picasso_lambFoie Gras au Torchon, Japanese Wagyu Filet Mignon Symphony of Vegetables, Colorado Lamb, Poached Oysters Garnished with Osetra Caviar, Pan Seared U-10 Day Boat ScallopPotato Mousseline and Jus de Veau, and more. The lamb and Oyster used to be my favorite dishes to indulge here, not this time, the Sautéed Ruby Red Shrimp, Roasted Zucchini, Crispy Artichoke, Tomato Confit and Piquillo Pepper Vinaigrette got picasso_ruby_red_shrimp2me at the first bite. The shrimp was fresh, the broth was light, citrusy, sweet, yet tasty and full of flavor. I picked up the gigantic plate, and drank to the last drop. This is probably one of my favorite dishes of this spring in Las Vegas.

picasso3Picasso at Bellagio Hotel, Las Vegas
HOURS: Dinner, Wednesday – Monday 5:30 p.m. – 9:30 p.m.
RESERVATIONS: 1. 702.693.8865
Website: http://www.bellagio.com/restaurants/picasso.aspx
Twitter: https://twitter.com/chefjserrano

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aAuthor: Manda Bear
To follow her food and wine adventure, you can follow her on:

Instagram: https://instagram.com/1mandabear
Twitter: https://twitter.com/1mandabear

Manda Bear has a passion for food and wine as a very young age. She’s currently with Dep Lifestyle Magazine San Francisco Bay Area, as a publisher and contributor @DepLifestyleMag @DiningOutVegas @FabMediaSF. She also contrinbuted for Drink Me Magazine www.DrinkMeMag.com, Viet Press USA, Studio 14 Magazine, DiningOut Magazine in the San Francisco Bay Area.

She’s a certified level II Sommelier at www.VintageWineMerchants.com on Santana Row in Silicon Valley. She’s also a PR/brand ambassador for hospitality, food, and wine industry, as well as a Social Media consultant for high tech companies in Silicon Valley. She has traveled to dine at hundreds of Michelin Star/James Beard Award winning restaurants around the world.