2015-08-21
390
Case Study
LE CIRQUE 2000 RESTAURANT
Background:
The now re-opening famed New York restaurant Le Cirque is famous for introducing Americans to dishes that would later become standard fare of all upscale restaurants. It offers signature dishes along with classic French standards.
1. Read the supporting material and provide detailed answers to the case questions below.
The eagerly anticipated re-opening of the famed New York restaurant Le Cirque 2000, gave critics plenty to rave about. Sirio Maccioni opened the original Le Cirque in the May fair Hotel in 1974 and employed an army of chefs who evolved into entrepreneurs. During those years, Le Cirque became a major contributor to the American appreciation of fine French dining, garnering award after award.
Le Cirque is credited with introducing Americans to dishes that would later become standard fare of upscale restaurants. Among such dishes are potato-crusted bars, creme brulee, white truffles, and pasta primavera. Signature dishes at Le Cirque 2000 include codfish scented with Sze-chwan pepper, garnished with a casserole of Swiss chard and beans; cassolette of spring vegetables with chopped black truffles; and turbot grilled on a bed of dried fennel and garnished with tender vegetables. These items are offered along with classic French standards such as bouillabaisse and pot-au-feu [1, 219].
Vocabulary
| to rave | говорить слишком возбужденно; неистовствовать, бесноваться |
| garnering | набирать большое количество чего-либо важного |
| fare | зд. набор блюд |
| creme brulee | крем-брюле |
| truffle (truffles) | трюфель (трюфеля) |
| pasta primavera | итал. спагетти по-весеннему |
| casserole | блюдо, приготовленное в сотейнике, кастрюле (из жаропрочного материала) и подаваемое на стол прямо в этой посуде |
| Swiss | швейцарский |
| chard | франц. мангольд |
| cassolette | франц. горшочек |
| turbot | франц. тюрбо, калкан (рыба) |
| fennel | фенхель (сладкий укроп) |
| tender | нежный |
| bouillabaisse | франц. густой суп из рыбы, моллюсков и овощей |
| pot-au-feu | франц. блюдо, приготовленное в горшочке и подаваемое на стол прямо в нем |
Case questions:
1. What is Le Cirque 2000?
2. Why was its re-opening eagerly anticipated?
3. Why did its re-opening give critics plenty to rave about?
4. What is Le Cirque 2000 famous for?
5. What do signature dishes at Le Cirque 2000 include?
6. What dishes served at Le Cirque 2000 now would later become standard fare of upscale restaurants?
7. What dishes served at Le Cirque 2000 belong to classic French standards?
Identify key points in the text and extract information from it to pass on to your partner.
