Pastrami Cured Salmon – Marble Rye Profiteroles, Everything Toast, Smoked Wild Salmon, Chive Mascarpone, Marinated Cucumber, Caper, Red Onion, Dill
Escargots Bardot – Wild Burgundy Snails in Puff Pastry, Toasted Hazelnuts, Chartreuse-Garlic Butter
Seasonal Fruit – Frozen Yogurt-Pistachio Parfait, Buckwheat Beignets
Foie Gras Parfait – Ruby Port Gelée, Grilled Country Bread, Cornichons
King Crab & Endive Salad – Belgian Endive, Parmesan Cheese, Caper Aioli, Herbed Bread Crumbs
La Boulangerie – Canele, Kouign Amann, Pain au Chocolat, Raisin Snail
Bardot Baguette – Butter
Charcuterie Board – Prosciutto di Parma, French Dry Salame, Country Pate, Pork Rillettes, Grilled Country Bread, House Mustard, Cornichons
Bardot Breakfast Sandwich – Maple Sage Sausage, Fresh Baked English Muffin, French Omelette, Mimolette Fondue, Hash Browns
Foie Gras French Toast – Brioche, Vanilla Mascarpone, Almond Brittle, Seared Foie Gras, Orgeat Syrup
Hunter’s Waffle – Glazed Duck Confit, Poached Eggs, Sauce Maltaise
Short Rib Bourgignon Croissant Benedict – Poached Eggs, Sauteed Spinach, Bearnaise
Chocolate Macaron – French Chocolate Cookie, Dark Chocolate Mousse
Nutella Sticky Bun – Warm Vanilla Brioche, Brown Sugar, Candied Hazelnuts
Mille Feuille – Graham Cracker, Caramelized Puff Pastry, Cypress Grove Fromage Blanc, Kirsch Cherries
Baked Alaska – Banana Rum Ice Cream Cake, Roasted Pineapple and Toasted Meringue
If there is any flaw to having a Restaurant of Bardot Brasserie’s caliber in one’s hometown it is that every visitor wants to dine there, so for the third time in as many months it was at Aria’s second floor ode to French Cuisine that a meal was enjoyed, this time as a group of seven celebrating the engagement of a couple from Washington DC.
Unchanged from four weeks prior, and with Chef Smith taking a well-earned vacation during which he too got engaged, it was minutes past noon that out-of-town guests filled seats at a lengthy table, some Cocktails and Iced Tea replacing bottomless Bubbles prior to the arrival of course one offering a mix of new and old including Salmon treated like Pastrami and Snails wrapped in Puff Pastry.
Busy and boisterous at first but subsequently calming, familiar servers maneuvering around several large groups, it was with two of most items that Brunch continued with Bardot’s “Seasonal Fruit,” the Buckwheat Donuts and Frozen Yogurt Parfait praised in particular by four women of various ages as was Josh’s crisp plate of Endive and Crab while guys focused more on two Foie Gras Parfaits spread liberally on toasted Country Bread.
Clearing most plates including housemade and imported Charcuterie, the chunky Pork Pate and Rillettes each deserving of special mention as relates to their authenticity, it was last but not least that Baguettes with Butter and Bardot’s Pastry Basket concluded course one, the Canele and Chocolate Croissant as good as ever while Kouign Amann have seemingly improved as these two offered up even more laminated sheets and a center of still-melted Butter.
Scaling back course two in terms of numbers but certainly not execution, Chef Smith’s “Breakfast Sandwich” quickly divided and conquered, it was for the first time in a while that a Benedict made an appearance, the shredded Short Rib, Eggs and Sauce still not enough to crisp Puff Pastry while two orders of Hunter’s Waffles dazzled even those not usually ken on Duck thanks to citrusy Maltaise Sauce.
Apparently assuming Bardot’s now television-famous French Toast was Dessert, each visitor partaking liberally of fluffy Brioche crowned with seared Foie Gras and accoutrements both creamy and crunchy, it was not until four more Pastries arrived in 2×2 fashion that the mistake was realized, some only taking bites while others went all-in and finished every bite of Mille Feuille, tableside Baked Alaska and swirled Nutella Brioche with only a few slivers of Dark Chocolate Macaron left behind.
FIVE STARS: Taking on fans of DC’s Le Diplomate twice, and predictably setting a new standard for French Brasseries both times, Bardot proved on Saturday that even when Chef Smith is not on-site the experience remains world class thanks to a dedicated kitchen and general managers capable of leading their team even when the space is packed.
RECOMMENDED: Foie Gras French Toast, Canele, Kouign Amann, Pastrami Cured Salmon, Foie Gras Parfait, Hunter’s Waffle, Bardot Breakfast Sandwich, Baked Alaska, Mille Feuille.
TIP: In addition to Dinner and the Strip’s best Brunch BARDOT is now open for lunch Monday through Friday 11am-2:30pm.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.