This is Le Cirque part deux!

The legacy of LeCirque … from pasta primavera (invented by LeCirque’s founder, Sirio) to world-renowned decadent desserts of creme brûlée, crepes, and molten chocolate cakes, Le Cirque's reputation for whimsical fine dining made it a NYC must-dine destination for glitterati and foodies alike. Although the landmark restaurant's NYC doors have long been closed, BRG is pleased to offer part two of this collection. We invite you to peruse this uniquely fun collection and register your bids online. Happy bidding!

ABOUT LECIRQUE
For over four decades, NY's Le Cirque, founded and owned by restauranteur Sirio Maccioni (a James Beard Foundation Lifetime Achievment Award winner), was a bastion of fine dining whose list of clientele included the who's who of celebrities, royalty, and celebutants including: Princess Grace, the Duke and Duchess of Windsor, Sofia Loren, Alec Baldwin, Frank Sinatra, Julia Child, and Presidents Reagan and Clinton.

In addition to its A-lister clientele, LeCirque’s kitchen was a springboard for the careers of prestigious celebrity pastry, sous, and executive chefs such as Jacques Torres, Michael Lomonaco, Daniel Boulud, Geoffrey Zakarian, and the list goes on. Sirio opened the first Le Cirque (“the circus”) location in 1974 and moved to various locations in New York City as the landmark restaurant outgrew its various addresses. No matter the location, monkeys and circus themes remained a design staple of the iconic restaurant. While the New York City location has closed, Le Cirque's international locations (Dubai, Mumbai, Bangalore, and New Delhi) and it's Las Vegas locations remain open and operational.