at CIRCO and LE CIRQUE restaurants 
February 15 to 20
120 West 55th Street, New York City
151 East 58th Street, New York City
In celebration of Les Ballets de Monte-Carlo performing Cinderella right across the street at New York City Center, CIRCO, and sister-restaurant LE CIRQUE, in partnership with Monte-Carlo SBM, will host CHEF PAOLO SARI, Executive Chef of Monte-Carlo Beach's Elsa - the world's only 100% organic Michelin-starred restaurant -  for a week of farm-to-table Mediterranean cuisine.
3-course prix-fixe lunch at Circo
3-course and 6-course prix-fixe dinner at Circo and Le Cirque

Restaurateur, Circo

When he was 7 years old, Mauro can recall his father dressing him in a bowtie and having him serve champagne to the diners at Le Cirque. "My brothers and I virtually grew up in our father's restaurant. As a young child, I was sort of encouraged into thinking I probably had the same knack as my father. I have never thought twice about doing something else."

So that is how he found himself on one of the snowiest evenings in New York City history. The night Mauro and his three brothers opened Osteria Del Circo in January 1996, New York City got hit with a freak snowstorm which dumped close to 30 inches of snow. The intrepid trio opened for business, regardless, to a full house and wide acclaim. They've been filling the house and receiving rave reviews ever since. In 1999, Mauro and his brothers with their father opened Circo and Le Cirque at Bellagio. A few years ago past, Mauro moved to Mexico City to oversee the opening and operation of Le Cirque at the Camino Real. He’s currently actively overseeing the New York operations.

Mauro earned a BA from Columbia University. In addition to honing his craft at Le Cirque, he worked for four summers at Gerard Boyer's Michelin three-star Le Crayères in Reims, France. He also spent a year working at the Michelin-two star restaurant Enoteca Pinchiorri in Florence. Two years ago he spent a stage cooking at the Hotel Ritz in Paris. This past year, he spent the summer under the tutelage of Juan Marie Arzac at his renowned Michelin-three star Arzak in San Sebastian, Spain.
Executive Chef, Monte-Carlo Beach

Born in Treviso, Italy, Paolo Sari has been fascinated by cooking since childhood and won his first cooking competition when he was only nine years old. After completing his studies, he served his apprenticeship in London under the tutelage of top chefs including Anton Mosimann, brothers Albert and Michel Roux and Pierre Kauffman. He then worked for several important chains — Leading Hotels, Four Seasons, Peninsula, Kempinski and the Dorchester Group — making his way from one continent to another.

The different stages of his career match the world’s main culinary hotspots: London, Lausanne, New York, Hollywood, Moscow, Tokyo, Osaka, Seoul, Beijing, Kuala Lumpur. In 2007, he returned to Italy to open “The Chedi Milan”, moved on to Sardinia where he was appointed Executive Chef at the Chia Laguna Resort, then to Venice's luxurious San Clemente Palace, a highly-exclusive historic residence on an island in the Venetian lagoon.

Today, the story continues at the Monte-Carlo Beach…
Thanks to his creativity, passion, respect for both human health and nature, Chef Sari earned a Michelin star for the Monte Carlo Beach Hotel’s Elsa Restaurant in 2014 – the first ever for a 100 percent organic establishment.

For Paolo Sari, organic doesn’t only mean healthy and well balanced, it also means respect for products, producers and the environment. his Mediterranean cuisine, mixing French and Italian recipes, is entirely organic and sourced from local and near-local producers, including his own farm.