Holland America Partners with Le Cirque Restaurant

Holland America Line is adding another famous partnership to its innovative culinary program as it enters into an exclusive agreement with the illustrious Le Cirque restaurant to offer “An Evening at Le Cirque” in the Pinnacle Grill aboard its fleet of 15 ships.

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.

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.

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.