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Forty years ago, one of New York City’s beloved maître d’s, Sirio Maccioni, opened a French restaurant on the ground floor of the Mayfair Hotel. Named Le Cirque, it would become the place to be and be seen by the city’s elite. This past year, they added chef Raphael Francois to their roster as the new executive chef to breathe new life into their menu.
Chef Raphael talks about the direction he is taking with food at Le Cirque and gives us his guide to Paris.
Chef Raphael Francois
Three locations later, the chefs who’ve cooked in their various kitchens is a who’s who in the culinary world - Daniel Boulud, David Bouley, Terrance Brennan, Alain Sailhac, Rick Moonen, Jacques Torres, Sottha Khun, Sylvain Portay, Christophe Bellanca, Michael Lomonaco, Alain Allegretti, Pierre Schaedelin, Bill Telepan, Alex Stratta, Marc Murphy and Geoffrey Zakarian.
“Le Cirque has had a lot of leading men and ladies in its forty year history,” says Marco Maccioni, one of Sirio’s three sons who now runs Le Cirque. They’ve also witnessed a roller coaster ride of high praise and harsh criticism. This past year, they added chef Raphael Francois to their roster as the new executive chef to breathe new life into their menu. “Raphael has a firm understanding of classic French Cuisine while being able to present dishes with a fresh, contemporary and exciting passion.”
In the kitchen of Le Cirque
Photo Credit: Find. Eat. Drink.
Chef Francois says he is up for the task of making Le Cirque a showcase again. “Yes, but there is pressure. Le Cirque is a famous institution in New York. There are expectations from the clientele and the Maccioni family.”
Experience is something that Francois is not short on, especially working in Michelin-starred restaurants. His work includes head chef at Helene Darroze at The Connaught and executive chef at The Connaught hotel in London, chef de partie at Hôtel de Crillon and Four Seasons George V in Paris and Chateau du Mylord in Elezelles, Le Sea Grill and Maison du Boeuf in Belgium.
Beef Tartare with Caviar at Le Cirque
Photo Credit: Find. Eat. Drink.
Expect an ever-changing menu dictated by the seasons, but one of his signature dishes is the Beef Tartare with Caviar. “It is inspired by my experience working at La Maison de Boeuf, but I make it more contemporary. “The seasoning comes from the richness and fattiness of the American sturgeon caviar. On the side, I make a brown butter mayonnaise.”
Francois credits both Marco and Sirio for helping him understand the demands of pleasing Le Cirque’s long time regulars and at the same time enticing new customers, a balancing act that Sirio says he excited for, “We look forward to seeing and experiencing all of his culinary creations.”
Here is chef Raphael Francois’ Guide to 6 Things... Paris. For more of his recommendations in Paris, London, and New York, download the Find. Eat. Drink. iPhone app.
September 10, 2014
Breathing New Life into Le Cirque NYC + Chef’s Paris Guide
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Chef Raphael Francois - Le Cirque - New York, NY
General Information
Le Cirque
151 East 58th Street
New York, NY 10022
T: 212.644.0202
Restaurant: Book a Table
Cafe: Book a Table
The Pros
- Restaurateur Sirio Maccioni
- Restaurateur Marco Maccioni
- Chef Raphael Francois
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Find | Bakery
Les Petits Mitrons
Photo Credit: Aga Wala [Flickr]
Tarterie Les Petits Mitrons
“They only make tarts at this bakery. It is not modern, it's more like going to your great-grandmother's place. The tarts are beautiful and delicious. I like the fruit tarts with a thin, crispy crust.”
26 Rue Lepic, Paris, France, 75018
T: +33.1.46.06.10.29 | www.lespetitsmitrons.fr
Eat | 7th Arrondissement
Bistrot Belhara
Photograph courtesy of Bistrot Belhara
Bistrot Belhara
“They have Parisian bistro food like frisée lardon with a poached egg that melts into your salad and beef cheeks slow cooked with mashed potatoes. Simple food and a menu that changes often. It's written on a chalkboard with a fixed price that is reasonable. Inside you'll see that it is very real and authentic.”
23 Rue Duvivier, Paris, France 75007
T: +33.1.45.51.41.77 | www.bistrotbelhara.com
Eat | 9th Arrondissement
Restaurant Caillebotte
“This is bistro food, it is straight to the point, easy food. It is quite rustic and no fuss. I like the beef carpaccio and the cod. It's a very good restaurant.”
8 Rue Hippolyte Lebas, Paris, France, 75009
T: +33.1.533.20.88.70
Le Coin de Rues
“I like to come here for lunch. They have a small menu for around 20 euros and dishes like breast of duck or steak with fries and a salad. End with something like the apple tart of the day. The food is simple, straightforward and the service is friendly. The owner is the one who brings the dish to your table. I also like to come in the morning for coffee. It's all local people from the neighborhood at that time.”
34, Rue Ballu, Paris, France, 75009
Eat | 16th Arrondissement
Chef Thibault Sombardier at Restaurant Antoine
Photograph courtesy of Restaurant Antoine
Restaurant Antoine
“This is a Michelin starred restaurant. The design and food are both contemporary. They serve a lot of fish on the menu. I like the lobster, which he poaches and does a confit. The terrine of fish is very good too. In terms of price, it is affordable.”
10 Avenue de New York, Paris, France 75116
+33.1.40.70.19.28 | www.antoine-paris.fr
Eat | 18th Arrondissement
Poultry at Le Coq Rico
Photograph courtesy of Le Coq Rico
Le Coq Rico
“They only do poultry, so like chicken, duck and guinea fowl. Chef Antoine Westermann is a three Michelin-starred chef from Alsace and is renowned in Paris. The atmosphere is great and you can sit in the dining room, but I like to sit at the bar where the rotisserie is opposite of the counter. You can have just roasted chicken with mashed potatoes and salad and you have the juice from the rotisserie. Some people could find it a bit too simple, but that is what I like.”
98 Rue Lepic , Paris, France, 75018
+33.1.42.59.82.89 | www.en.lecoqrico.com
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