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140 Years Young: An Evening at Le Cirque

Le Cirque

Oct. 26, 2010: Holland America Line partners with the illustrious Le Cirque restaurant to offer “An Evening at Le Cirque” in the Pinnacle Grill.

HAL’s Master Chef Rudi Sodamin worked with Le Cirque’s Executive Chef Craig Hopson to re-create the legendary eatery’s whimsical ambiance and award-winning dining experience on board — from serving the amuse bouche on fanciful orange Le Cirque china to featuring the restaurant’s famous crème brûlée.

On virtually every voyage, the Pinnacle Grill transforms for at least one night into a Le Cirque–like atmosphere. On those special evenings, menu offerings, wine selections, table decorations and the restaurant setting is tailored to create an authentic Le Cirque dining experience.

Guests have the opportunity to dine on unique Le Cirque dishes including Lobster Salad “Le Cirque,” Sweet Corn Soup and Côte de Boeuf, and also can learn how to cook a dish or two during special Le Cirque demonstrations in the on-board Culinary Arts Center.

Le Cirque has been ranked among the best in the world for decades by food experts, celebrities and high society. Its founder, Sirio Maccioni, is a legend and one of the industry’s most-respected restaurateurs.

  • Jane

    I attended the Le Cirque. I just feel so lucky to have attended this event last Oct 26. I saw how Master Chef Rudi made the famous creme brulee. More than that, I was one of the luckiest ones to taste his creation.

  • Jane

    We are sailing in Dec and can’t wait for this night!

  • Sandra Lourenco

    This was our second Le Cirque dinner. The food was again fabulous, however the Maasdam couldn’t produce the service of Le Cirque.

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