Bardot Brasserie
Bardot Baguette
Pastry Basket – Canelé de Bordeaux, Kouign Amann, Pain au Chocolat
Hudson Valley Foie Gras Terrine – Madeira, White Pepper, Thyme, Black Truffle, Country Bread, Ruby Port Gelee
Oeufs Mimosa – Smoked Paprika, Cocktail Onion, Cornichon, Osetra Caviar
Market Fruit Plate – Crème Fraîche, Buckwheat Honey, Vanilla Bean, Orange Blossom Water, Mint
House Smoked Salmon Platter – Dill Fleurette, Hard Boiled Egg, Capers, Brioche, Everything Spice, Osetra Caviar
Escargots en Croute – Burgundy Snails, Absinthe Butter, Paris Mushroom, Roasted Garlic
Foie Gras French Toast – Brioche, Vanilla Mascarpone, Almond Brittle, Seared Foie Gras, Orgeat Syrup
Omelette aux Fines Herbes – Gruyere Cheese, Black Truffles
Dungeness Crab Benedict – Vol-au-Vent, Poached Eggs, Sauce Choron, Fines Herbes
Breakfast Sandwich – English Muffin, Cage-Free Egg, Fennel Breakfast Sausage, Paris Ham, Smoked Bacon, Cheese Fondue
Short Rib Hash – Braised Short Rib, Kennebec Potatoes, Madeira-glazed Mushrooms, Sunny Side Up Eggs
Bardot Quiche – Fresh Goat Cheese, Roasted Mushrooms, Spinach, Hash Brown, Green Salad
Crème Brulee – Vanilla Bean, Raspberries, Turbinado Croquant
Chocolate Macaron – French Chocolate Cookie, Gianduja Chocolate Mousse, Milk Chocolate Mousse, Candied Orange, Chocolate Ganache
Traditional Mille Feuille – Caramelized Puff Pastry, Vanilla Pastry Cream, Strawberries
Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of twenty-three meals served across six years Bardot Brasserie has redefined “the best,” not only in terms of Food but setting and service that all continue to shine under the direction of Chef Nick Dugan.
Operating in a whole new era, PPE and Social Distancing joined by the former Michael Mina Restaurant Chef since reopening, it was at 11:30am Saturday that Aria’s second floor was found fairly quiet, a familiar set of eyes and voice greeting six diners who were seated comfortably in the natural light of Bardot’s makeshift “patio.”
Recently celebrating anniversary number six, no small feat in a city where turnover is constant, it was with confirmation of no allergies or intolerances that Carte Blanche was deferred to a team that has earned unwavering trust, The Strip’s best Baguette predictably arriving first – warm and crunchy with soft Salted Butter on the side.
Now settled into Chef Dugan’s style, time spent with Gavin Kaysen at Bellecour before joining Michael Mina seeing an almost seamless transition from Chef Josh Smith’s new-French classics, course one featured a familiar trio of shared Appetizers, Nick’s riff on Escargots en Croute essentially a Pot Pie with Snails cooked in herbaceous green Sauce while Deviled Eggs and House-smoked Salmon each found themselves upgraded by a dollop of Osetra Caviar.
Continuing with three re-tooled plates, the Raisin Curl absent from a Pastry Basket featuring Sin City’s best Canelé and Kouign Amann, fans of Bardot’s Buckwheat Beignets will no longer find them alongside an otherwise beautiful Fruit Plate while the silky Foie Gras Parfait has temporarily been replaced by a textbook Terrine studded in Black Truffles.
At this point taking the opportunity to showcase some new menu items, an Omelette matching Gruyere to Tuber melanosporum both fluffy and aromatic, Vegetarians will also find lots to love about high-walled Quiche while carnivores may instead sink their teeth into Shortrib Has featuring Prime Beef, Eggs, crispy Potatoes and Mushrooms.
Slightly retooling Bardot’s Breakfast Sandwich, its housemade Sausage and English Muffin still outpacing any other in town, those seeking something slightly more elegant should seek out Chef Nick’s Dungeness Benedict featuring Orange-Yolk Eggs and Sauce Choron in a Puff Pastry basket.
Not about to miss the famous French Toast, a thick wedge arriving with its plus-size quenelle of Vanilla Cream and Almond Brittle plus three slices of Foie Gras, those who previously thought Bardot’s Macaron “too rich” will be thrilled to find it lightened by way of Gianduja Chocolate and a bit of Citrus while the Crème Breule and Mille Feuille have reverted to classic Vanilla while maintaining their reference-standard textures.
FIVE STARS: Having repeatedly challenged fellow gourmands to name a better Bistro, Brasserie or Café in North America than Bardot none have yet stood up to the task, and while some may believe that a Restaurant doing big volume cannot possibly compete with a place that seats fifty I’ll simply say I’ve done the legwork and this one does.
RECOMMENDED: Kouign Amann, Canelé de Bordeaux, Escargots en Croute, Hudson Valley Foie Gras Terrine, Dungeness Crab Benedict, Omelette aux Fines Herbes, Bardot Breakfast Sandwich, French Toast, Mille Feuille, Chocolate Macaron.
AVOID: N/A.
TIP: Follow @nrdugan or @bardot_lv for daily specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.michaelmina.net/restaurants/las-vegas/bardot-brasserie/
