Holland America Line’s Master Chef Rudi Sodamin is working 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 cuisine on fanciful orange Le Cirque china to featuring the restaurant’s famous crème brûlée.
“Le Cirque epitomizes the best of the best, further expanding our culinary program with innovative partnerships and world-renowned names,” said Richard D. Meadows, CTC, executive vice president, marketing, sales and guest programs. “To be able to extend one of the most exceptional dining experiences in the world to our guests is another exclusive element that we’re excited to be able to offer, and even the most discerning foodie will be impressed.”
On virtually every voyage, the Pinnacle Grill will be transformed 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 will be tailored to create an authentic Le Cirque dining experience that is sure to impress both the eyes and palates of Holland America Line guests. Reservations can be made for “An Evening at Le Cirque in the Pinnacle Grill” for a charge.
Not only will guests have the opportunity to dine on unique Le Cirque dishes including Lobster Salad “Le Cirque,” Sweet Corn Soup and Côte de Boeuf, they also will be able to learn how to cook a dish or two during special Le Cirque demonstrations in the on-board Culinary Arts Center.
“My family and I are excited to enter into a partnership with a cruise line that has such a celebrated and highly regarded reputation,” said Sirio Maccioni, founder of Le Cirque. “I recently sailed with Holland America Line and was very impressed with their cuisine, impeccable service and high level of hospitality. I look forward to putting my own culinary touch on the dining experience and sharing Le Cirque with Holland America Line guests."
Additional enhancements to the program include screenings of the HBO documentary “Le Cirque: A Table in Heaven” on in-stateroom television, as well as the opportunity to purchase a Le Cirque crème brûlée dish and Le Cirque founder Sirio Maccioni’s book, “Sirio: The Story of My Life and Le Cirque.”
A recipient of the coveted James Beard Award for restaurant of the year, Le Cirque has been ranked among the best in the world for decades by food experts, celebrities and high society. Le Cirque restaurants are located in New York, Las Vegas and the Dominican Republic and its founder, Sirio Maccioni, is a legend and one of the industry’s most-respected restaurateurs.
While the restaurant attracts many celebrity customers, Le Cirque and Maccioni also have helped launch the careers of many illustrious chefs, including Daniel Boulud, Christophe Bellanca, Alain Sailhac, Rick Moonen and Holland America Line Culinary Council Member Jacques Torres.