BEAUTY issue
aRUDE comment
ONLINE content
ARBITERS
Questions for Stephen Knoll
A Girl's Best Friend
BON APPÉTIT
Questions for Nobu Matsuhisa
Questions for Tony Esnault
the new Le Cirque interview Iké Udé
BUSINESS OFF THE WALL
Questions for Nicholas Callaway
Questions for John Hunt
FASHION
Chinatown photography Norman Watson
Passions of Rihanna photography Iké Udé
KULTURE & ART CINEMA
Dominique Swain Lolita Has A Tattoo interview Brandon Judell
Jared Leto My Bashed-up Life On Screen interview Brandon Judell
Zoe Saldana No Regrets interview Brandon Judell
KULTURE & ART PHOTOGRAPHY
Timothy Greenfield-Sanders portraits backstage at Olympus Fashion Week interview Valerie Steele
Francesco Clemente Impermanence of The Self interview Johan Falkman
Roger Szmulewicz Looking at Pictures interview Parker Stephenson
aRUDE comment
beauty_issue_cirque.php
ONLINE content
ARBITERS
Questions for Stephen Knoll
A Girl's Best Friend
BON APPÉTIT
Questions for Nobu Matsuhisa
Questions for Tony Esnault
the new Le Cirque interview Iké Udé
BUSINESS OFF THE WALL
Questions for Nicholas Callaway
Questions for John Hunt
FASHION
Chinatown photography Norman Watson
Passions of Rihanna photography Iké Udé
KULTURE & ART CINEMA
Dominique Swain Lolita Has A Tattoo interview Brandon Judell
Jared Leto My Bashed-up Life On Screen interview Brandon Judell
Zoe Saldana No Regrets interview Brandon Judell
KULTURE & ART PHOTOGRAPHY
Timothy Greenfield-Sanders portraits backstage at Olympus Fashion Week interview Valerie Steele
Francesco Clemente Impermanence of The Self interview Johan Falkman
Roger Szmulewicz Looking at Pictures interview Parker Stephenson
the new LE CIRQUE
interview Iké Udé
Sirio Maccioni photography Eric Lagnel click image to enlarge Iké Udé: What has been the most dramatic change from the original Le Cirque to its latest reincarnation on Beacon Court?
Marco Maccioni: The jet may be different but the pilots are the same. Our address is the most obvious but philosophically we were updating the Le Cirque of 65th street to the tastes and needs of our customers today. The bar is going to be a dynamic all-day dining affair, perfect for the quick shopping rendezvous or relaxed after-show snack. The dining staff is comprised of both handsome gentlemen and graceful ladies, as opposed to the all-male tradition. Ultimately, as stately as the dining room is, there is an air of a return to a more residential feel, as opposed to the big top at the Palace.
Iké: How do you maintain the allure and long success of Le Cirque after all these years?
MM: Success is difficult to achieve and even harder to maintain. Consistency and dedication to what we believe is the right thing for our clients is most important. By doing so, you build up a following that allows you to go on for a long time. You don't ask for chestnuts in July and raspberries in winter. That is completely out of the question.
Sirio Maccioni photography Eric Lagnel click image to enlarge Iké: Are you the producer, the director or perhaps the conductor?
MM: I'm the conductor and the director, but it has to be done within reason. You have to convince the people. I hate to work. But if you have to work, it takes exactly the same time to work in the right way or the wrong way. It's not that you work less if you work the wrong way. If you’re a waiter you have to clean the table. I have three sons and I tell them if you come into this business, you have to obey the rule. The rule is to do the best you can. The rule is long hours. The rule is when you become owner you cannot go away for a week. The mentality again is to have good food. Good food is simple food. The best food is simple food. All the rest is dependent on the season, dependent on the place, and dependent on you. I was at a great restaurant the other night. One of the chefs asked me about the market. The chef has to analyze to see what the season gives you. In Italy for example, the market is what counts. You don’t ask for chestnuts in July and raspberries in winter. That is completely out of the question.
Iké: Le Cirque has launched the careers of such renowned chefs as David Bouley, Daniel Boulud, Jacques Torres. How do you recognize a talented chef?
MM: A talent makes him/herself recognizable. You must know what 'talent' is when you see it, so when the right team member comes along you can develop and harness their talent to the benefit of the organization. It also benefits the individual in their future careers after they leave you. Being around people who really know what food is all about allows us to become a good judge when trying to develop talent within our restaurants. Also if you are good, talent will come to you because they too are searching for that 'special something' that only you may be able to teach.
Sirio Maccioni photography Eric Lagnel click image to enlarge Iké: What is the shift in the restaurant culture, in comparison with the past to today?
MM: You remember I was in Paris in 1951 and 1952 when Paris became a place for big restaurants. It’s the idea that you can eat something others cannot. The mental association with food was great. Today success is simplicity done well. Yes, there has been a change.You have your base clientele, but how do you motivate much younger clientele not to feel intimidated? Young people tell me this restaurant is so much fun. We are fun. We are colorful. If you call a waiter and the waiter arrives fifteen minutes late, this is a bad restaurant. The mentality is to not offend. Parents do bring their sons. We have been open for thirty-five years. I can say we have more young people now than thirty-five years ago. Now you have many more average restaurants, but not great restaurants.
Iké: In one word or two words, can you describe some of the well-known people you have served?
MM: In our restaurant? Everybody. Starting with the pope.
Iké: Which Pope?
MM: The past one.
MM: No, he wanted fish. He was a very intelligent man.
Iké: You also served Nancy Reagan.
MM: Yes, she is a very nice and very intelligent woman. For ten years she was taking care of her husband in the hospital. She was there every day to see him. Usually I’m not very close to politicians.
Iké: Why is that?
MM: I’m Italian. We are in this way.
interview Iké Udé
Sirio Maccioni photography Eric Lagnel click image to enlarge Iké Udé: What has been the most dramatic change from the original Le Cirque to its latest reincarnation on Beacon Court?
Marco Maccioni: The jet may be different but the pilots are the same. Our address is the most obvious but philosophically we were updating the Le Cirque of 65th street to the tastes and needs of our customers today. The bar is going to be a dynamic all-day dining affair, perfect for the quick shopping rendezvous or relaxed after-show snack. The dining staff is comprised of both handsome gentlemen and graceful ladies, as opposed to the all-male tradition. Ultimately, as stately as the dining room is, there is an air of a return to a more residential feel, as opposed to the big top at the Palace.
Iké: How do you maintain the allure and long success of Le Cirque after all these years?
MM: Success is difficult to achieve and even harder to maintain. Consistency and dedication to what we believe is the right thing for our clients is most important. By doing so, you build up a following that allows you to go on for a long time. You don't ask for chestnuts in July and raspberries in winter. That is completely out of the question.
Sirio Maccioni photography Eric Lagnel click image to enlarge Iké: Are you the producer, the director or perhaps the conductor?
MM: I'm the conductor and the director, but it has to be done within reason. You have to convince the people. I hate to work. But if you have to work, it takes exactly the same time to work in the right way or the wrong way. It's not that you work less if you work the wrong way. If you’re a waiter you have to clean the table. I have three sons and I tell them if you come into this business, you have to obey the rule. The rule is to do the best you can. The rule is long hours. The rule is when you become owner you cannot go away for a week. The mentality again is to have good food. Good food is simple food. The best food is simple food. All the rest is dependent on the season, dependent on the place, and dependent on you. I was at a great restaurant the other night. One of the chefs asked me about the market. The chef has to analyze to see what the season gives you. In Italy for example, the market is what counts. You don’t ask for chestnuts in July and raspberries in winter. That is completely out of the question.
Iké: Le Cirque has launched the careers of such renowned chefs as David Bouley, Daniel Boulud, Jacques Torres. How do you recognize a talented chef?
MM: A talent makes him/herself recognizable. You must know what 'talent' is when you see it, so when the right team member comes along you can develop and harness their talent to the benefit of the organization. It also benefits the individual in their future careers after they leave you. Being around people who really know what food is all about allows us to become a good judge when trying to develop talent within our restaurants. Also if you are good, talent will come to you because they too are searching for that 'special something' that only you may be able to teach.
Sirio Maccioni photography Eric Lagnel click image to enlarge Iké: What is the shift in the restaurant culture, in comparison with the past to today?
MM: You remember I was in Paris in 1951 and 1952 when Paris became a place for big restaurants. It’s the idea that you can eat something others cannot. The mental association with food was great. Today success is simplicity done well. Yes, there has been a change.You have your base clientele, but how do you motivate much younger clientele not to feel intimidated? Young people tell me this restaurant is so much fun. We are fun. We are colorful. If you call a waiter and the waiter arrives fifteen minutes late, this is a bad restaurant. The mentality is to not offend. Parents do bring their sons. We have been open for thirty-five years. I can say we have more young people now than thirty-five years ago. Now you have many more average restaurants, but not great restaurants.
Iké: In one word or two words, can you describe some of the well-known people you have served?
MM: In our restaurant? Everybody. Starting with the pope.
Iké: Which Pope?
MM: The past one.
You don't ask for chestnuts in July and raspberries in winter.
That is completely out of the question.
Iké: Did you serve him Polish food?
MM: No, he wanted fish. He was a very intelligent man.
Iké: You also served Nancy Reagan.
MM: Yes, she is a very nice and very intelligent woman. For ten years she was taking care of her husband in the hospital. She was there every day to see him. Usually I’m not very close to politicians.
Iké: Why is that?
MM: I’m Italian. We are in this way.
