Bellagio Welcomes Michelin-Starred Xiquet to Le Cirque for Exclusive Dinner and Wine Pairing Experience August 5-6


Reservations now available for exclusive menu by renowned chefs Danny Lledó and Dameon Evers

Two of the country’s best chefs will unite to create an exquisite dining experience at Le Cirque at Bellagio August 5-6. International award-winning Chef Danny Lledó of Washington DC’s Xiquet and Slate Wine Bar, along with Bellagio’s Le Cirque Executive Chef Dameon Evers, will showcase their culinary creativity during a luxurious seven-course epicurean journey.


Reservations are required and now available with seatings at 5 p.m. and 8:30 p.m. each evening. The special menu is priced at $225 per person, all-inclusive with an additional wine pairing option for $185 per person. To book, call Le Cirque at (702) 693-8100 or visit online.


“Chef Lledó is a culinary powerhouse and has taken modern Spanish cuisine to new heights on the East Coast with his creativity, execution, and thoughtfulness at Xiquet,” said Evers. “His restaurant is known as one of the best fine dining establishments in Washington, DC – from receiving a Michelin star to rave media reviews, it is no wonder that his memorable cuisine and warm hospitality are sought after time and again. It is a true honor to host and collaborate with him in the Le Cirque kitchen for this special event.”


Lledó added, “Le Cirque has been a staple in the fine dining world for decades and recognized for its world-class hospitality, from exquisite dish presentations and award-winning wine lists to renowned service. I am thrilled to partner with Chef Evers to present this menu to Bellagio’s guests.”


The evening will begin with welcome canapes in Le Cirque, recipient of the 2022 Forbes Travel Guide Five-Star award, followed by a greeting in the dining room by Lledó and Evers. The dinner menu includes:

  • Caviar with corn bavarois, bonito & vermouth, onion blossoms
  • Sea Cucumber with sobrasada tuile, sea cucumber broth, honey air
  • Arros de Marina with plankton, seaweed, Hokkaido sea urchin
  • Wild Turbot with herb puree, salsify, garum
  • Guinea Fowl with Australian black truffles, sunchoke praline, foie gras mignonette
  • Japanese Wagyu with chanterelle mushrooms, braised romaine, bordelaise sauce
  • Chocolate Tartelet with espelette, malted barley crisp, mango


The special dinner will conclude with an assortment of mignardises, and a chef signed Le Cirque plate takeaway for each guest.


For more information or to book a reservation, visit Bellagio online.

About Bellagio
Inspired by the beautiful villages of Europe, the AAA Five Diamond Bellagio Resort & Casino overlooks a Mediterranean-blue, 8 ½-acre lake in which fountains perform a magnificent aquatic ballet. Award-winning dining including its newest addition The Mayfair Supper Club, a world-class art gallery, the exquisite Conservatory & Botanical Gardens, the stunning performance of “O” by Cirque du Soleil, a sumptuous spa and salon and exclusive luxury shopping all work together to compose the symphony that is Bellagio. Bellagio is operated by MGM Resorts International (NYSE: MGM). For more information and reservations, visit, call toll free at (888) 987-6667 or find us on Instagram, Facebook and Twitter.


About Chef Dameon Evers

A native of Los Angeles, Evers obtained a culinary arts degree from Los Angeles Trade-Technical College, determined to one day work for his chef heroes. Evers received his first break in the industry as Chef De Partie for the opening of Gordon Ramsay’s restaurant in West Hollywood that would go on to earn a Michelin Star. Evers continued to be part of landmark openings across Southern California including Michael Mina 14, Maude Restaurant and Bourbon Steak LA.

His ultimate dream came true when presented the opportunity to work under legendary chef Thomas Keller as a senior sous chef at Bouchon Beverly Hills where he spent eight years honing the craft behind kitchen operations. In 2018, Saison Dining Group hired Evers as executive chef to lead the opening of Angler Restaurant in Los Angeles and San Francisco. Under his stewardship, the luxury sea life eatery earned a Michelin Star and was a James Beard Award nominee for ‘Best New Restaurant.’

Carrying the lessons and experience instilled in him from some of the world’s greatest chefs, Evers envisions a new generation for Le Cirque that blends the restaurant’s time-honored history with his experience and passion for cultivating a modern Michelin-starred dining experience.


About Chef Danny Lledó

International award-winning Chef Danny Lledó is the owner of MICHELIN-starred Xiquet by

Danny Lledó, and Slate Wine Bar. His cooking is strongly influenced by his Mediterranean

heritage; his sought-after tasting menu experience showcases modern Spanish cuisine and

innovative preparations of the traditional cuisine of Valencia, ignited by a wood-fire kitchen

using the finest products sourced both locally and internationally.


Chef Danny is proud to continue the family tradition of culinary excellence, following in the

footsteps of his father, who is an accomplished chef from Dénia, Spain. He honed his restaurant

skills working at top Spanish restaurants for José Andrés’ Think Food Group, Taberna del

Alabardero, and Botin (known as the world’s oldest restaurant). Currently the most awarded paella chef in America, Lledó has accumulated eleven paella honors, six of which were first place awards.


Xiquet (chee-KETT) has been recognized with a MICHELIN Star and the Guide’s Sommelier of

The Year Award for 2022. Now known as one of the best fine dining restaurants in the city for its modern Spanish cuisine, Xiquet showcases the finest products from around the world served

with warm, Mediterranean hospitality in an intimate top-floor dining room overlooking the

Glover Park neighborhood of Washington, DC.



Article Name
Bellagio Welcomes Michelin-Starred Xiquet to Le Cirque for Exclusive Dinner and Wine Pairing Experience August 5-6
Bellagio Welcomes Michelin-Starred Xiquet to Le Cirque for Exclusive Dinner and Wine Pairing Experience August 5-6