In this YouTube vlog, hosts Josh and Rachael Fillbrandt visit Le Cirque, the most expensive restaurant in the Bellagio casino. They walk viewers through the restaurant’s pricing structure—four‑course ($265) and eight‑course ($395) menus, vegetarian option, wine and champagne pairings, and optional upcharges such as caviar, truffles, wagyu filet, and cheeses. The video then chronicles each course they order: a trio of truffle‑buttered breads with a playful monkey garnish, a light amuse‑bouche of crème fraîche and puff pastry, a fresh salad with quail egg, salumi, and dijonnaise, boneless frog legs served on pearl‑like pasta with Parmesan foam, escargot in a vol‑au‑vent, pan‑seared sea bass with a Pinot‑reduction and leek salad, pepper‑corn‑crusted wagyu beef with cauliflower purée and crispy potatoes, and finally a dessert buffet featuring a raspberry macaron, Grand Marnier soufflé, and a hot‑fudge‑style chocolate hazelnut sundae. Throughout they comment on the circus‑themed yet elegant décor, the view of the Bellagio fountains, and the attentive, personable service that feels relaxed compared to other high‑end venues. They discuss the value of the $80 wagyu upcharge, note that the entrees felt slightly under‑whelming relative to the spectacular desserts, and conclude with enthusiastic recommendations, highlighting the frog legs, macaron, and overall experience as a “great end to a great meal.” The vlog also includes typical channel promotion and a call to subscribe.
Chapters
Hey everybody, I'm Josh.
And I'm Rachael.
And tonight we're going to a restaurant that I've wanted to try for many years. It's been around, I believe, since the '90s when Bellagio first opened, and it's also the most expensive restaurant here at Bellagio.
We're gonna give Le Cirque a try. Let's go!
Welcome to Lacerque. This is, uh, the cutest little plate.
It is the cutest plate.
And I've been in love with punch The monkey. Um, God, I'm pulling for him. But here we are at Le Cirque, and the reason why I say it's the most expensive restaurant here at Bellagio is because the entrance is a 4-course or an 8-course.
Yeah.
You don't get to come here and do a bunch of à la carte stuff. So the 4-course, which is what we are looking at doing, starts at $265 per person. So you can pick one from each section. And then obviously there are extra charges that you could do if you want like some caviar, some truffles, some wagyu filet, and some cheeses. But we are looking to do the 4-course. You know, like I said, it is $265. The classic wine pairing is $150 per person. Premium wine pairing is $290 per person, and champagne flight is $270 per person. You can also add on, uh, Dover sole, they said is not here tonight, um, and then you can do the soufflé, which we're probably gonna do.
We're at least doing one soufflé.
Yes. And then there is a vegetarian version as well, which you can do for $195 per person. Uh, if you are Really interested, you can do the 8-course menu, which comes in at $395 per person. And then the wine pairing, because you have more courses, the wine costs more money as well. But this is a beautiful room.
I love it. It's so pretty.
Yeah, it's got like a circus theme.
I was like, I don't know how a circus theme can be pretty, but it is.
It is. And this room is elegant. It's small.
Yeah, but you can see out to the fountains. It's just really cool. Yeah, really cool.
We'll try to get some fountain views later. Um, we did kick it off with a couple drinks. I ended up with a gin cucumber Saint Germain drink.
And I ended up with— I would call it a spicy margarita, and it was Delicious, but I'm mostly in love with the glasses. So the martini-style glass is very cool.
Yeah, and we're probably just gonna do some like a half bottle of champagne, which starts around $70.
Yeah, that's not bad.
Yes, because these 2 drinks were $60 total. Yeah, $28 and $32. All right, bread course.
Bread service, 3 options, and of course I asked for all 3. I'm gonna try the black truffle one. Oh, the butter's nice and soft.
We just ran a 10K, so we're not sick.
Yeah, I just have a—
Look at that little runner's lung after.
Post-runner's cough. Yeah. You know how you always like smell before you eat? You can smell that black truffle. That's really good bread. I'm in love with this already.
How's that butter? It's super soft. It's French butter, I'm assuming.
Yeah, it's really soft, really good.
And while Rachael was doing the bread, we did get our amuse-bouche that came through. There's some Crème fraîche, a puff pastry, chive and something. Looks like a lardon.
Yeah, it does.
Yeah, let me say it's 2 to 3 bites.
Yeah, that butter on that bread, super soft, delicious, a slight hint of salt. Fantastic. I'm gonna try the amuse-bouche. It does say 2 to 3 bites, so I'm gonna do one.
Oh yeah, onions, caramelized onions.
That's the standout flavor on that. But that puff pastry is nice and crispy and light.
And I don't know if Rachael did mention it, but this was a French baguette and then a cherry roll. All right, so the cool thing is the monkey stays on the plate. It's so cute.
The theming is here.
Yes.
Yeah.
Um, all right, so we did a rare thing where both of us got salad.
We got vegetables.
We did. And so this comes with a little bit of— looks like some greens, green lettuce, some Yukon potatoes, uh, Dijonnaise.
Yeah, Dijonnaise.
And some salumi and a quail egg.
I did try to convince Josh to upcharge to the seafood platter.
It was like $300.
Actually, it was $370, and I decided that was not appropriate.
We did do 2 upcharges, so I have to You will see those. Hang out and see that.
Yeah. Again, this venue is just elegant but not stuffy. It's been super fun so far. I really enjoy it.
And the waiter is— he's so kind and like personable.
Yeah.
Which we've been to Joel Robuchon and it felt stuffy.
It did feel stuffy. This does not.
No.
And all of them, from the bread service to the wait staff, everybody's done great.
Oh, I was like, where's my quail egg? There is a baby quail egg on there.
Fresh salad.
It's nice, light, fresh. It's a great kickoff. By the way, that amuse-bouche, the onions were so good. Such a standout.
I told you standout, wasn't I? Yeah. All right, I'm gonna eat my salad now.
Yeah, this is a nice fresh start.
All right, my second course here is the frog legs, boneless. On top of a pearl pasta, so like a couscous with a Parmesan foam tinted green with parsley.
The fact that it's boneless seems insane to me. Like the amount of work that must go into that.
Wow, that's so good!
Does it taste like chicken?
A little different. The Key to me is that Parmesan foam.
Really?
Uh-huh. It has the most unique flavor. It's light, airy, all of it. It's light. How are frog legs light?
Right?
And then the pasta is just perfectly al dente. It's beautiful. It's a beautiful presentation. I almost don't want to eat it, but I'm gonna eat it because it's fantastic.
Awesome. So I ended up going with escargot. I believe they said vol-au-vent.
I think so too.
Which I am not French speaking, nor can I pretend to be on camera.
I know it means light.
Yeah, so you can see there's a light puff pastry. Oh gosh, you hear that?
I did hear that. Oh garlic, that's the flavor in my frog legs that I knew I was like not being able to place it.
They didn't say it's Extreme garlic flavor. So I'm gonna go ahead and like try that.
It is so—it's just flaking apart.
It was very pretty looking before I did this. Yeah, it was. But here we go. Also very strong garlic flavor. Probably like some basil. That's delicious. Super light, airy, but crispy. I love that. And the escargot is yeah, the escargot is very nice and soft.
Oh yes, thank you.
Thank you. Yeah, this is just delicious. It's a great second course. Third course?
Second course. I guess third if you count the amuse-bouche.
And the bread, yeah.
And the bread.
I don't know, it's doing— it's great. I don't normally show when Rachael goes to the bathroom, but Rachael went to the bathroom and ended up passing the waiter who brought the food out, and then when he saw that, he brought these cloches over.
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Would you believe that more than 2/3 of our views come from non-subscribers? Let's fix that by getting you on board right now and help us get to 75,000 by the end of the year. Okay, I ended up with fish, and today's is sea bass. Nice crispy skin. There's also a leek salad underneath there and a Pinot reduction sauce. Ooh, that is rich. That is gonna be super good.
Nice. Does it feel crispy? It is a pan sear.
It doesn't feel crispy. I mean, it did when I like touched it. Yeah, but it didn't cut that way. Nice flaky fish. It just flaked right apart. Buttery smooth. Wow, that's delicious. The best way I can explain this fish, the sea bass, is like it's like smooth like butter. Yeah, it is really good. And I thought the Pinot reduction would be super too rich for fish, but it stands up nicely together. They complement each other very well.
I was just thinking of this as we sit here, and do you hear the whistling?
Oh, now I do.
I love that the music is just— it's there but not.
Yeah, I haven't even noticed it until you just pointed it out, and I think it's because it's clearing out.
Yes. Like, we are, we are one of the later reservations, and so now I'll start looking around. But like, these walls are beautiful.
Yeah, it's so much fun.
And there's booths.
It's whimsical.
Whimsical. That's a good way to look at it.
Yeah, whimsical without being cheesy.
Yeah.
It is really, really exciting.
It is a beautiful, beautiful room.
It is.
All right, so the first upcharge item that we did do Is the wagyu beef.
It looks like peppercorn crusted. Is that right?
Yes, it is quite the upcharge. I think it was like $80.
$80, yeah.
Um, but yeah, peppercorn crusted wagyu beef. There is like a cauliflower puree, and then it was a French salsa word that I did not know.
Uh, yeah, cuz I was thinking it was like a salsa as well.
That peppercorn is Strong, and it's like a crisp crust, like a crust of peppercorn on top of it. And then the meat is just so smooth.
The other piece that came with Josh's is a pomme puree. Of course, more butter than potatoes.
I'm sure. Yeah.
And there's some crispy fried potatoes on top of that, I think is what that is. How does that work with the texture difference?
It's just a nice crispiness, you know, like fancy potato chips almost.
Yeah. Worth the upcharge so far? You haven't tried my fish yet.
Yeah, I haven't tried yours. So I mean, the upcharge is a bunch. Yeah. It is wagyu, so it's going to be a little bit better like fat ratio. I think it's fantastic. $80 worth? That's hard to say. Yeah. Alright, and I might as well try the I already took a bite of it. They're delicious. I love when it like stretches like that.
Yeah, super smooth, creamy.
So smooth, creamy, buttery. Fantastic. All right, so we were just talking to our waiter about how much we've enjoyed the service and our experience so far. Yeah. And so he said, you know what, you want to move to the table over by the window so you can watch the fountains? So we're in a different seat for the dessert course. Look at this. I love that. Yeah, it's so cool. Yeah, it we've just this has been a fantastic evening.
Agreed.
Yeah, love it. Twenty-three caral gold.
Oh, it's steaming hot too. Look at that.
And it's gonna open up slowly, revealing the ice cream inside with caramelized hazelnuts.
Yum!
Awesome, thank you. You're welcome. All right, the dessert course is here, and it's basically a buffet.
It is a buffet.
I don't even remember what they call, but there's a bunch of different small bites. So 6 different ones, or at least 5 different ones. And we just said we're celebrating something, so they gave us a macaron which has some fresh raspberries. And then what do you got going on?
I think they're little truffles in there.
Oh my God.
I know, it's the cutest.
So cute. And then you probably already got to see this thing get A bunch of hot chocolate poured on it.
Yes.
And it melts to show hazelnuts and vanilla ice cream. And the fountain show is going on.
Did you get my soufflé too?
Maybe.
The Grand Marnier soufflé.
Grand Marnier soufflé.
Hello. Looks like a vanilla bean ice cream too.
I can't wait.
Yeah. That's vanilla bean ice cream. Very strong. Okay, I'm gonna try it real quick.
And we haven't shown this ceiling enough. It is so beautiful.
Oh my God, that's so light and fluffy.
Light and fluffy. It looks good. Oh, that's delicious. What is that show from? Or what's that saying?
I could think of it.
It's the girl.
It's the girl on the yeah, and she's got a race car.
And but it's like light and fluffy. Wreck-It Ralph. Wreck-It Ralph.
Yeah. Yeah.
Eat your sundae!
Yeah!
Mm-hmm. So good. Oh yeah, this is gonna be a heck of a dessert course. And just love being able to see the fountains outside the windows too. This is, uh, we— I'm not always the biggest chocolate person.
No, he's not.
But, um, I've seen that they— everybody basically says you should get this, so why wouldn't I? But ice cream, hazelnut, chocolate, chocolate syrup. Like an expensive hot fudge sundae.
We did read somewhere not too long ago that champagne works with every course, so that's what we got, and it did. It worked with every single course.
Damn. Oh, that's good. For real? For real. Okay. Yeah, I wasn't sure how it was gonna go, but No, I freaking love it. The hazelnuts are very strong, but like they have that nice little crunch, but it's small. It's delicate, but it's delicious.
And I hope he's gonna share the way he's— maybe.
Do I take one big bite of this? Would that be weird to do?
It would be very weird.
This place is too fancy for me to do this, but I'm gonna try.
Okay, I'm zooming in on your face to see this. Yeah. Oh, you just took the bottom off of it.
Don't tell anybody.
You're gonna look really— The best part is, is we don't feel fancy here.
No, they make us— they let us feel normal, how we are.
Like us. Like us.
That's fantastic. The fresh raspberries, the cream.
Delicious.
It's a great end to a great meal. Wow. All right, um, so yeah, we are one of the final tables here. We're one of the final seatings, um, but I gotta say, I freaking loved it.
I did too. I loved every single piece about it.
Yeah, um, and I do think that the service was probably one of the best experiences we've probably ever had.
Again, not making us feel out of place. It didn't feel stuffy. There was jovial conversation. It was fantastic.
One of the funniest things is, so we ended up with a weird trip where we're staying at Excalibur, and then of course we booked this restaurant. And I was doing a room charge, and I'm like, don't laugh, man. Yeah, we're staying at Excalibur and eating at Le Cirque. So it was a great time.
It was great.
Favorite bite of the night?
Frog legs.
I thought you were saying a dessert.
I mean, the macaron for dessert was fantastic as well.
The macaron was my favorite dessert as well. But yeah, I thought the—
But the Grand Marnier soufflé was good, and so was your little chocolate ball thing with melty things over top of it.
If anything, the entrees were underwhelming, but everything else was way overwhelming.
I was gonna say, and I said letdown, but not because they were bad, but because everything else was 10 times the taste. Yeah, it was so good. Had those entrees been by themselves, they would have been fantastic.
Yeah. Do I think that the $80 upcharge for the steak was worth it? Probably not. Yeah, I probably would have done the rabbit or just 2 things of fish, but either way it was delicious. Loved it.
Cocktails were good, service was great, desserts were fantastic. Yep, every piece of the meal was fantastic. It was just great.
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