Le Cirque’s Cross-Country Dining Experience

  • Olivier Reginensi
  • Olivier Reginensi

Le Cirque’s famous French cuisine isn’t limited to its New York and Las Vegas locations this spring. The renowned restaurant’s new head chef, Olivier Reginensi, will be traveling to key cities across the country between now and June 1 to prepare special dinners at ClubCorp private clubs in Los Angeles, Chicago, and Orlando, among other cities. Each of the 10 participating private clubs will open its doors exclusively to 200 patrons (at $150 per person) for the event. The next dinner will be at Center Club in Costa Mesa, Calif., on April 6, followed by the Downtown Club in Houston on April 13, and the Tower Club in Dallas on April 20.

Not only is Le Cirque founder Sirio Maccioni bringing his cuisine across the country, but he is also delivering the spirit of his famous New York eatery by shipping his restaurant’s china to each venue to re-create the full Le Cirque dining experience. Additionally, guests will meet chef Reginensi, who joined Le Cirque in January, and dine with members of the Maccioni family. The dinners also include specially selected wines from around the world, such as a Col Solare Cabernet blend from Washington’s Columbia Valley and Champagne Nicolas Feuillatte Brut Rosé from France, and guests are given a copy of Maccioni’s new book, Sirio: The Story of My Life and Le Cirque so they can bring the Le Cirque dining experience home with them. (888.402.3933, www.clubcorp.com/lecirque)

From Around the Web...
Chef Peters and his coach talk competition jitters and the road that led to an unprecedented win…
The Presidents’ favorite foods tell us something about them—and ourselves…
A British brand elevates the humble tea leaf to the vaunted level of the coffee bean…
Get hands-on lessons from celebrity-chef James Martin at Chewton Glen’s new culinary experience…
These chef-made hot sauces will add a tingle to your lips and a rush of heat to your heart…
Whether you’re single, taken, or it’s complicated, these chocolates will make your Valentine’s Day...
From a spice rub class to a chocolate fondue session, these classes are worth falling for…
Woo your sweetheart at one of these fine-dining hideaways and hot spots…
Embrace the cheese this February 14 with pecorino, triple crème, and Gouda…
Photo credit HilHaven Lodge
Chef Adam Perry Lang on his relationship to meat and the draw of fire-roasted cooking…