Michelin star award-winning chef Danny Lledó from Slate Wine Bar and Xiquet in Washington D.C. joins the executive chef of Le Cirque at Bellagio Las Vegas Dameon Evers. Together the two will showcase culinary innovation and creativity during a decadent seven course dining experience for two nights only on August 5 and 6.
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Evers states, “Chef Lledó is a culinary powerhouse [that takes] modern Spanish cuisine to new heights on the East Coast with his creativity, execution, and thoughtfulness at Xiquet. His restaurant is known as one of the best [D.C.] fine dining establishments.”
Chef Lledó owns Xiquet and has built the brand and its offerings to gain international recognition as a Michelin-starred fine dining establishment. He currently holds the most awards for his paella in America and has eleven honors for his paella, of which six awards are first place.
His Mediterranean heritage and past restaurant experience influence his cooking as his father is a talented chef from Dénia, Spain and Lledó's reatuarant experience stems from the leading Spanish restaurants of José Andrés. Evers speaks of Lledó, “His memorable cuisine and warm hospitality are sought after time and again. It is a true honor to host and collaborate with him in the Le Cirque kitchen for this special event."
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Lledó says, “Le Cirque has been a staple in the fine dining world for decades and recognized for world-class hospitality, from exquisite dish presentations and award-winning wine lists to renowned service. I am thrilled to partner with Chef Evers [on this experience].”
Chef Evers career began in Los Angeles, Calif. where he completed formal training and began bringing excellence to each restaurant and establishment he became a part of thereafter. Maude Restaurant, Bourbon Steak LA, Bouchon Beverly Hills, Angler Restaurant and many others have been graced with the Evers culinary prowess.
Xiquet has received ample positive media reviews while Le Cirque has remained a key component in the fine dining industry of America. The two combined along with the talent and attention of both outstanding chefs is sure to wow guests during this unique dining experience.
The seven course menu includes caviar with corn bavarois and onion blossoms, sea cucumber with honey air, sobrasada tuile and broth along with arros de marina with Hokkaido sea urchin, seaweed and plankton. To add to the piquant fixed menu guests will then enjoy wild turbot, Guinea fowl with black truffles and foie gras along with Japanese wagyu in a bordelaise sauce.
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A sweet finish concludes the dining portion of the experience with a chocolate tartelet which features mango, malted barley crisps and espelette along with assorted mignardises. Guests leave with chef-signed Le Cirque plates to commemorate the special evening.
Le Cirque at Bellagio Las Vegas welcomes guests to purchase their seats for a night to remember at the intimate chef guided dining experience. Visit online to check availability and to secure your spots in this epicurean culinary journey.
Photography by: Courtesy of MGM Resorts International; Photo of Lledo by Sarah Matista; unsplash.com/Ting Tian; pexels.com/Rachel Claire; pexels.com/cottonbro
