Sublime Cirque du Soleil LUZIA Show’s Chef Honors International Cuisines

Performers in the spectacular LUZIA show of the Cirque du Soleil in Los Angeles this year represent over 15 different countries, and a total of 26 with the entire staff, including Canada, the United States, Russia, Mexico, France, Poland, Czech Republic, Belarus, and Ukraine.  Jovial Executive chef Regis Gagnon honors as many as he can with daily rotating ethnic menus.

To get an idea of the show, which runs through March 25, 2018, in Costa Mesa, please see: //www.cirquedusoleil.com/luzia

Aerialist and Renaissance performer Kelly easily fits into the cosmopolitan company.  An enthusiastic and open world traveler, Kelly has so accomplished a cook and informed about nutrition that she even makes her own protein “balls” (instead of bars).

As a one-time competitive athletic, earning a scholarship at the University of Washington in Seattle, she focuses on “turning sports into something creative,” in the most superlative manner ever.  Effervescent Kelly is a performer in three acts plus a  swing back up and coach, and she accomplishes it all effortless.

So it comes as no surprise that Kelly represents the spectacular showmanship and creativity of LUZIA Cirque du Soleil show.  //www.youtube.com/watch?v=RzWuB84Ym5s&index=6&list=PL9RDgPtBc9amc81RM6gBo2b7GVC6Wcmym

Kelly spent a year in Spain and is familiar with the Latin cuisine and culture.  At the same time, she checks out all the local ethnic eateries and markets in the towns where Cirque du Soleil performs.

The choice was happily a Greek menu when we were honored with a visit backstage at the Cirque du Soleil show this year.

The mood in the open kitchen dining room was friendly and filled with laughter.  It’s not surprising to learn that the same local kitchen staff hired for the Los Angeles run at Dodger Stadium come from near and far to return year after year to work in the Cirque du Soleil kitchen because they love it so much.

The ethnic menu in honor of Greek cuisine day included dolmas (stuffed grape leaves), Tzatziki (cucumber-yogurt salad); lamb and blue cheese patties, herbed Pita Breads, Greek Salad (feta, tomato, lettuce_, Chickpea Salad with Tahini Dressing and homemade grilled pita chips.

 

The chefs were kidding around when I remarked how wonderful it was to have the housemade Halloumi cheese for the Greek food meal.   They almost said in a chorus (and they are right),  “no, it is from Cypress.”  They know!

Executive Chef Régis Gagnon’s housemade Halloumi cheese is indeed the best of the Cypriot white cheese, firm, brined for a strong, salty flavor and just slightly springy.  

It was delicious.  The chef added marinated and dried citrus peel for an interesting, contrasting flavor and texture.

The kitchen is open all hours of the day for healthy snacks, salads, juices, coffee and a special program for real espresso.

“The Cirque kitchen and adjoining canteen tents are the first to go up when we arrive and the last to go down when the troupe leaves,” the chef explained. “It remains the central meeting place, the gathering place for most meetings.”   And the dining room is the hub of it all.

And to make a home, a ritual is important.   It was confirmed that one ritual remains.  “No one could ever imagine the chef serving anything but BBQ for the first meal in the canteen after the set up, which takes a week, and for the ‘teardown’ or ‘demontage,’ which takes three days,”  Chef Paola told us on a past visit,  “We leave out two barbeques and two burners for this special occasion. Everyone loves it.”

The “portable” kitchen is actually comprised of three sections that are in the form of train cars that can be transported on trucks. The sides fold down to make the floors of adjoining sections: the main kitchen, a walk-in refrigerator and a pastry and pantry section in the back with a baking oven. The tent is located close to the show tent so performers can eat during the show.  Below you see the end section; the floor becomes the side of the van. The wall to the right fronts the kitchen and the storage sections.

Breakfast is served at 7:00 AM, which starts the daily continual flow in the canteen. “We count on three meals per person even though 0ne of the long-standing habits, confirmed by a former chef is that “people grab dishes for two meals at the same time.”  “The fixings” for sandwiches and salads are always available both when the kitchen is open in and between meals. Salad bar and a sandwich counter.  Hours are from 9:00 AM to 9:30 PM.

 

LUZIA  tribute to Mexico’s rich culture, colors and style are apparent even in the colorful outdoor decorations.  But not this nor the write-ups filled with superlatives match the splendor of this Cirque du Soleil.

From a garden of marigolds on the stage when the show opens, our guide in the form of a clown sets off on a voyage that takes him through the country’s history,  and geography.

The technical complexity alone is literally breath-taking, starting with the 40-foot-wide rotating rain machine that digitally created images out of the 6,000 liters of raindrops.

It was truly the best Cirque du Soleil to date with every act more breathtaking than the next.  We are showing Ugo Laffolay of France practice backstage and from the back of the stage in the afternoon!

“Lifeguard” Ugo Laffolay of France defies gravity on his “watchtower” in the faux film act.

 “Lifeguard” Ugo Laffolay of France

The acts seemed to spring up one after the another in mind-boggling fashion.  And then all of a sudden, the show was over!  We did not want to leave.  In the parking lot, attendees who had set up their own “tailgating parties” continued the party into the night.  Great idea!

The show is perfect for families of all ages.  Luzia will be performed in Costa Mesa through March 25, 2018.  //www.cirquedusoleil.com/luzia