2018 La Vieille Ferme Rosé
Bardot Baguette – Beurre d’Echire A.O.C., Sel Gris
Pate en Croute – Pork, Foie Gras, Black Truffle, Aspic, Whole Grain Mustard, Salad
Steak Tartare – USDA Prime Filet Ground to Order, Egg Yolk, Sauce Verte, Gaufrette Potato Chips
King Crab & Endive Salad – Belgian Endive, Parmesan Cheese, Caper Aioli, Herbed Bread Crumbs
Foie Gras Parfait – Ruby Port Gelée, House Brioche, Cornichons
Seared Foie Gras Rossini – Seared Millet Cake, Baby Spinach, Beef Bourguignon, Black Truffle, Sauce Bordelaise
Octopus a la Basquaise – Wood Grilled Spanish Octopus, Tarbais Beans, Chorizo Escabeche, Banyuls Vinegar, Espelette Chili, Saffron Rouille
Escargots Bardot – Wild Burgundy Snails in Puff Pastry, Toasted Hazelnuts, Chartreuse-Garlic Butter
Pop Tarte Flambé – Raclette Cheese, Caramelized Onions, Sauce Bechamel, Smoking Goose Bacon
Lobster Thermidor – Wood Grilled Maine Lobster, RLM Comte Cheese, Fines Herbes, Croissant Crumbs, Crème Dijonnaise
Double Cut Pork Chop – Oak Smoked Duroc Pork, Bacon Lardons, Peas a la Francaise, Baby Carrots, Horseradish Pommes Puree, Grain Mustard Beurre Blanc
Scallops a la Grenobloise – Viking Village Scallops, Sweet Corn, Sungold Cherry Tomatoes, Fava Beans, Sherry Vinegar, Dill, Caper-Brown Butter
Macaroni & Mimolette Gratinee – Sauce Bechamel
Parisian Gnocchi – Semolina Gnocchi, Tete de Moine Cheese, Black Trumpet Mushrooms, Summer Squash, Summer Black Truffle, Squash Blossom Pistou, Spring Onion Soubise
Heritage Chicken Roti – Bobo Farms Chicken, Mushroom Bread Pudding, Green Beans, Sauce Vin Jaune
Loup de Mer Provencal – Wood Roasted Sea Bass, Braised Artichokes, Fennel, Fingerling Potatoes, Nicoise Olive Tapenade, Pommes Allumettes
Rack of Lamb Bohemienne – Charcoal Grilled 8 Bone New Zealand Lamb Rack, Roasted Garlic & Tahini Creamed Spinach, Blenheim Apricot Preserves, Crispy Green Falafel, Ras-El-Hanout
Duck a l’Orange – Pan Roasted Hudson Valley Duck Breast, Sprouting Broccoli, Cauliflower-Turnip Fondant, Scarlet Frills Mustard, Blood Orange, Mandarin Orange Glaze
Beef Wellington for Two – 20oz USDA Prime Filet, Prosciutto di Parma, Puff Pastry, Mushroom Duxelles, Foie Gras-Madeira Veloute
Buttered Green Asparagus
Black Truffle Pommes Puree
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
Gateau Basque Gooey Butter Cake – Apricot Preserves, Buttermilk Ice Cream
French Toast – Brioche, Vanilla Mascarpone, Almond Brittle, Orgeat Syrup
With temperatures in Las Vegas now surpassing 100ᵒF daily it might seem like Brasserie Fare would be a bit too heavy, but on Saturday, much as they have for over four years, Josh Smith and the team at Bardot again put on a spectacular show complete with old favorites and new plates in tune with the season.
Dining on this day as a party of nine, a range of ages from single digits to senior citizens seated at a long table near the Restaurant’s central display of flowers, it was with greetings from familiar staff that the evening started off with a complimentary pour of Bubbles, the 2018 Rosé crisp and not too sugary which allowed it to pair nicely with starters including ground to order Tartare and a daily special of Pate en Croute with big flavor inside golden Pastry from Sous Chef Ty Clark.
Not even trying to resist Bardot’s city-best Baguette, discs of imported Beurre d’Echire spread liberally over the still-warm center, it was next that a labor intensive Salad of King Crab and Endive competed against two types of Foie Gras for top billing, the Parfait still stunning in terms of texture but “Rossini” even more decadent thanks to braised Beef, Black Truffles and Sauce Bordelaise.
Traveling south for Spanish Octopus with heat and acidity, notes of Saffron perfuming each mouthful, it was not long before old and new ideas arrived on wood, Bardot’s infamous Escargot good as ever inside Puff Pastry with plenty of Garlic and Chef Smith’s bar menu “Pop Tarte” showing whimsy without compromising the classic combination of Cheese, Onions and Bacon with Bechamel added at the end to resemble “Frosting.”
With half of a wood-grilled Lobster rounding out Appetizers, because at Bardot the highlight of many French Restaurants does not need to wait, it was with serviceware reset that Entrees began to arrive steadily, a thick Pork Chop standing up to both Mustard and Horseradish thanks to sourcing and smoking while four plump Scallops from a fleet out of New Jersey shine with natural sweetness amidst a mélange of Summer Produce dressed in Brow Butter, Herbs and Sherry.
Never forgetting vertical Macaronis, though this season’s Semolina Gnocchi with Tete de Moine, Mushrooms and Squash in two forms is also a meatless show-stopper, those looking for lighter options may also wish to investigate Roasted Organic Chicken served alongside Sauce Vin Jaune or all-new Sea Bass served with crispy Skin, fried Potatoes and a subtle hint of licorice.
Not lacking in accoutrements, the Chicken’s cast-iron crock of Bread Pudding and brilliant green Falafel offered with eight Bones of New Zealand Lamb both particularly worth mentioning, it was as Chef Smith carefully carved Beef Wellington tableside that guests delved into Duck Breast brightened by Citrus, though no matter how good the Fowl with crispy Skin there is still no better dish in Sin City than Bardot’s Prime Beef protected by Puff Pastry and served with Foie Gras-Madeira Veloute.
Seventeen plates and three sides in at this point, several of the Appetizers additionally ordered double, it was refreshed by Espresso that Dessert came next, a special request for Brunch’s French Toast granted and predictably wowing first timers while old favorites such as the signature Chocolate Macaron, Espresso Crème Brulee and “Cheesecake” Mille Feuille rightfully retain their place amidst newer additions such as Strawberry Shortcake Baked Alaska flambéed tableside.
Frequently honored to ‘test’ new ideas, Chef Smith describing “Gateau Basque Gooey Butter Cake” as the fusion of his Grandmother’s all-American recipe with a Basque classic, it should seem fairly obvious to those familiar that the addition of Cream Cheese and even more Butter to something already rich is over-the-top indulgent, while the Pineapple Tarte Tatin introduced in March remains arguably Bardot’s best new dish of 2019 thanks to its diversity of taste, texture and temperature.
FIVE STARS: Already America’s best Bistro or Brasserie, Summer 2019 sees Bardot at Aria continue to evolve by seamlessly integrating classic technique and clever ideas into elegant plates that look and taste as good as what one will find throughout Europe.
RECOMMENDED: Foie Gras Parfait, Pate en Croute, Seared Foie Gras Rossini, Pop Tarte Flambé, Parisian Gnocchi, Heritage Chicken Roti, Duck a l’Orange, Beef Wellington, Strawberry Shortcake Baked Alaska, Cheesecake Mille Feuille, Pineapple Tarte Tatin, French Toast.
TIP: Pate en Croute was a daily special, Pop Tarte Flambé soon to join the Bar Menu and Gateau Basque Gooey Butter Cake a work in progress.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.