Las Vegas Five Diamond French Restaurant Le Cirque

Experience the timeless sensation created by charismatic Restaurateur, Sirio Maccioni. The rarity of Le Cirque's ninth consecutive year AAA Five Diamond rating speaks eloquently of French cuisine - exquisite, bold, transcendent. Immerse yourself in a jubilant showing of brilliant color adorning this famed lakeside destination designed by Adam D. Tihany. Exuding a celebratory mood, Le Cirque's opulent dining room is enhanced with coveted wines and attentive service, which come together to amuse your taste buds in celebrated Maccioni family fashion.

Le-Cirque Dégustation Menu

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Le-Cirque Pre-Theatre Menu

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Le-Cirque A La Carte

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Le-Cirque Desserts

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Gregory Pugin

Gregory Pugin grew up surrounded by French culinary delicacies. Born and raised in Southwest France, he developed a passion for cooking by watching his father prepare classic French dishes utilizing the various produce, proteins and spices found in the region. It became clear at an early age that Pugin was destined to follow in his father's footsteps and he quickly worked his way through France studying under some of the country's great master chefs.

Pugin began an apprenticeship at 16 working alongside Chef Jean-Marie Gautier, one of the most respected chefs at the Hôtel de Palais in Biarritz, France. At 19, he traveled to Romorantin-Lanthenay, France and won the Plat Froid Artistique moins de 23 ans Journées Gastronomiques de Sologne, a national competition for cooks under the age of 23. At the age of 20, he took home another national cooking competition title in the Cuisine et Pâtisserie moins de 23 ans Trophée Roger Goutallier at Saint-Armand Montrond, France. That same year he became an apprentice in the Compagnons du Tour de France, a French organization of craftsmen and artisans receiving tutelage under masters of the craft. After four years of hard work and demonstrating mastery of the skills in the culinary trade, Pugin became one of the youngest chefs to be awarded the title Compagnon du Tour de France.

Pugin's recognition within the esteemed organization captured the attention of France's Chef of the Century, Joël Robuchon. Robuchon invited Pugin to join him in his cooking laboratory and on his television show. In 2002, Pugin was asked to assist Robuchon in opening eight restaurants worldwide including locations in Macau, Monaco, Paris, Tokyo and Japan. After opening L'Atelier de Joël Robuchon in New York City, he remained there for two years as Executive Sous Chef. Pugin later left Robuchon's group to begin working as Executive Chef of Veritas in New York.

While at Veritas, Pugin's culinary excellence was recognized by critics and diners alike, earning him a Michelin Star in 2009 and a Rising Star Chef of the Year nomination from the James Beard Foundation.

Pugin came to Las Vegas in 2011 to head the AAA Five Diamond Award-winning restaurant Le Cirque at Bellagio. Pugin is thrilled that his culinary path has led him to this opportunity and is excited to introduce his guests to the ingredients and delicacies he grew up with in his native France.