2017 La Vieille Ferme Rosé
Bardot Baguette – Beurre d’Echire A.O.C., Sel Gris
Foie Gras Parfait – Ruby Port Gelée, House Brioche, Cornichons
King Crab & Endive Salad – Belgian Endive, Parmesan Cheese, Caper Aioli, Herbed Bread Crumbs
Steak Tartare – USDA Prime Filet Ground to Order, Egg Yolk, Sauce Verte, Gaufrette Potato Chips
Charcuterie Board – French Rosette Salame, House Pate, Pork Rillettes, Dijon Mustard, Cornichons, Grilled Country Bread
Escargots Bardot – Wild Burgundy Snails in Puff Pastry, Toasted Hazelnuts, Chartreuse-Garlic Butter
Seared Foie Gras Rossini – Seared Millet Cake, Baby Spinach, Beef Bourguignon, Black Truffle, Sauce Bordelaise
Lobster Thermidor – Wood Grilled Maine Lobster, RLM Comte Cheese, Fines Herbes, Croissant Crumbs, Crème Dijonnaise
Octopus a la Basquaise – Wood Grilled Spanish Octopus, Tarbais Beans, Chorizo Escabeche, Banyuls Vinegar, Espelette Chili, Saffron Rouille
Scallops Veronique – Viking Village Dayboat Scallops, Sweet Corn, Heirloom Cherry Tomatoes, Fava Beans, Sherry Vinegar, Fresh Dill, Caper-Brown Butter
Parisian Gnocchi – Semolina Gnocchi, Tete de Moine Cheese, Morel Mushrooms, English Peas, Perigord Black Truffle, Nettle Pistou, Spring Onion Soubise
Macaroni & Mimolette Gratinee – Sauce Bechamel
Rack of Lamb Bohemienne – Charcoal Grilled 8 Bone New Zealand Lamb Rack, Roasted Garlic & Tahini Creamed Spinach, Blenheim Apricot Preserve, Crispy Green Falafel, Za’atar
Duck a l’Orange- Pan Roasted Hudson Valley Duck Breast, Holland White Asparagus, Wild Ramps, Golden Turnip Fondant, Seasonal Citrus
Beef Wellington for Two – 20oz USDA Prime Filet, Prosciutto di Parma, Puff Pastry, Mushroom Duxelles, Foie Gras-Madeira Veloute, Pommes Souffle
Double Espresso – Ice
Chocolate Macaron – French Chocolate Cookie, Valrhona Chocolate Mousse, Chocolate Ganache
Espresso Crème Brulee – Fresh Beignets, Turbinado Croquant
Pineapple Tarte Tatin – Warm Caramelized Pineapple, Puff Pastry, Salted Caramel, Vanilla Bean Ice Cream
Cheesecake Mille Feuille – Caramelized Puff Pastry, Fromage Blanc Pastry Cream, Brandied Cherries
Strawberry Shortcake Baked Alaska – Harry’s Berries Strawberry, Candied Rhubarb, Lavender Toasted Meringue Flambéed with Cognac
Although winter takes on a different meaning in Las Vegas the city’s best Restaurants nonetheless change seasonally, and with the onset of spring it was alongside seven others that Bardot Brasserie once again proved its meddle on Sunday.
Now in its fourth year and still unmatched in its genre, a statement equally applicable nationally as it is in Sin City, it is with a warm welcome at the podium that guests are led inside the well-appointed space, service from a familiar crew always performing well, though likely better for regulars.
Deferring to Chef Smith and a carte blanche version of Bardot’s “Signature Menu,” substitutions of new dishes for some old favorites served across two and a half hours, it was with complimentary Rose that dining began at 5:00pm, the Restaurant still quiet as guests partook in housemade Bread with imported Butter, silky Duck Liver and Steak Tartare plus Charcuterie and the Restaurant’s eponymous Snails.
Happy to see Chef Smith’s King Crab & Endive Salad around for another season, its migration from lunch to dinner a testament to the meticulous preparation that finds bitter, sweet and salty in each bite, it was prior to Bardot’s appetizer Thermidor that the first new dish was presented, late-season French Truffles really the only thing ‘Spring-like’ about what is essentially reversed Rossini with Foie Gras taking center-stage and braised Beef plus toothsome Grains acting as accoutrements.
Frequently utilizing Rouille in recent specials, the building block for Bouillabaisse imbued with Saffron and harnessed as a fragrant foil to Chilis and Chorizo that boost the Basque feel of grilled Octopus, it is with entrees that Spring truly shines, sustainable Scallops expectedly rich but tempered by Corn and Tomatoes while pan-seared Pasta is as dainty as the florettes of Cheese on top yet at the same time both earthy and fresh thanks to Morels and Provençal Sauces.
Continuing with Bardot’s upright Macaroni, an #instagram favorite that remains every bit as good as it looks, it is thinking globally that Lamb from New Zealand finds itself influenced by the French Riviera and Middle East while classic “Duck a l’Orange” gets spun into an impressive display featuring buttery Turnips, hemisected Asparagus and a variety of Citrus ranging from astringent to sugary.
Unable to resist Chef Smith’s Wellington, the advertised 14oz Filet replaced by twenty and divided for eight, it was with several waving the white flag even before finishing layers of golden Pastry, fragrant Mushrooms and luxurious Sauce that plates were reset for Dessert, though for those who still had room the feather-light Pommes Soufflé were also a highlight.
Rejuvenated by Coffee, Beans from LAMill producing a superior Espresso to all the spots serving Illy or otherwise, it was with two-each of everything sweet that Dinner came to a conclusion, old favorites such as the Mille Feuille and Macaron still textbook while the tableside Baked Alaska now features Strawberries and Rhubarb with Pineapple shifting over to Tarte Tatin that is crystallized on top and full of toasty notes balanced by Caramel and Ice Cream.
FIVE STARS: With the community continuing to flourish in all directions, another Las Vegas Boulevard veteran soon to draw diners even further south, there is still no doubt the Strip reigns, and amongst Restaurants with a check-average less than $100 none can match Bardot where Josh and his team continue to tweak and reinvent daily with universally impressive results.
RECOMMENDED: Foie Gras Parfait, House Pate, Pork Rillettes, Seared Foie Gras Rossini, Parisian Gnocchi, Duck a l’Orange, Beef Wellington, Strawberry Shortcake Baked Alaska, Cheesecake Mille Feuille, Pineapple Tarte Tatin.
TIP: Offer still stands, if anyone can name a French Bistro or Brasserie outperforming Bardot in North America (and back it up with evidence) I’ll fly there within 6 months to find out for myself.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.