For my birthday, my kids treated me to dinner at Le Cirque.
I first had jamon iberico at Le Cirque, very shortly after the FDA made it legal in the USA, so I have fond memories for this gastronomic temple in New York. I will again remember this meal at Le Cirque. First, because I got to see I.M. Pei and Sirio Macchione, and more importantly because I was joined at the table by my year-old grandson, Dean, who probably has a gourmet’s palate like his chef mom Cindy. My son Mark ordered mashed potatoes for Dean and he loved it 
I loved them myself; they’re probably the best mashed potatoes I’ve had.
We had an interesting mix of dishes including scrambled eggs with caviar, soft shell crab, wild mushroom consommé, Osso Buco Milanese; standbys like Flounder “Le Cirque” and Paupiette of black cod; Wagyu beef and foie gras. But the most memorable dish – at least for me – was Poussin “Under a Brick” or chicken cooked under a brick. The video below shows how to cook this very simple, rustic dish.
We had Guinness ice cream at Mark’s apartment, made by Cindy. As usual, I had one scoop too many.
