• Dining

Le Cirque

Offer Ended

Grab a seat under the “big top” at this landmark fine-dining establishment. Or join the chefs in the legendary kitchen to try your hand at preparing haute cuisine yourself.

  • Le Cirque
  • Le Cirque
  • Le Cirque
  • Le Cirque
  • Le Cirque
  • Le Cirque

Saturday Cooking Class for One


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  • Admission for one to three-hour Saturday cooking class, from 11:30 AM – 2:30 PM between August 10 and October 19 (select date at right)
  • Lesson on and preparation of three recipes from Le Cirque cook book
  • Glass of prosecco, flat or sparkling water, or coffee
  • One copy of "A Table at Le Cirque: Stories & Recipes"
  • One apron

What we love

  • Spend your Saturday afternoon recreating three iconic Le Cirque dishes during this intimate three-hour cooking class.
  • You’ll also take home Le Cirque’s cookbook and your own apron to recreate the magic at home in your own kitchen.
  • You’ll make dishes straight from “A Table At Le Cirque,” which boasts 35 years worth of recipes Le Cirque’s internationally famous alumni. Students might make dishes like Daniel Boulud’s black bass with barolo sauce or Alain Sailhac’s fettuccine with white truffles.
  • Le Cirque maintains a four-star rating with The Forbes Travel Guide, three stars from Time Out New York and a James Beard Award for “Outstanding Restaurant Traditions et Qualité.”

What to know

  • Redeem by: Saturday, October 19, 2013
  • This offer is subject to Terms and Conditions
  • Offer is final sale and non-refundable
  • Tax is not included and will be charged at time of redemption
  • Must be 21 or over to consume alcohol; valid government ID required


151 East 58th Street
New York, NY 10022

About Le Cirque

For decades, this restaurant has defined superior New York dining with white tablecloths, exceptional service and legendary cuisine. You’ll see why it’s been drawing crowds since 1974 whether you visit for dinner or a special cooking class.

Legendary owner Sirio Maccioni has created a social club for celebrities and power brokers, including Frank Sinatra, Diana Ross and Andy Warhol have graced the dining room. Meanwhile, culinary stars-in-the making (including David Bouley, Michael Lomonaco, and Terrance Brennan) flourished in the kitchen, perfecting Le Cirque’s superb blend of Italian dishes and French classics

The first cookbook from this landmark restaurant, “A Table At Le Cirque,” captures how this institution has launched the careers of some of the best chefs of our time, For the first time, Maccioni is sharing the recipes of memorable dishes like Daniel Boulud’s black bass with Barolo sauce, Alain Sailhac’s fettuccine with white truffles, and Jacques Torres’s bombolini. Woven throughout the book are colorful anecdotes and candid photographs documenting the glamour of the restaurant, where a reservation remains coveted after almost 40 years.

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