Bardot Brasserie
Bardot Baguette, Brioche, Chips for Tartare
Steak Tartare – USDA Prime Filet Ground to Order, Egg Yolk, Sauce Verte, Potato Chips
Oeufs Mimosa – Smoked Paprika, Cocktail Onion, Cornichon, Osetra Caviar
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
King Crab & Endive Caesar – Alaskan King Crab, Parmigiano Reggiano, Caper Aioli, Herbed Bread Crumbs
Foie Gras Torchon – Strawberries, Tokaji, Black Peppercorn, Candied Hazelnuts, Brioche
Bardot Breakfast Sandwich – English Muffin, Cage-Free Egg, Fennel Breakfast Sausage, Paris Ham, Smoked Bacon, Cheese Fondue
Bardot Quiche – Fresh Goat Cheese, Roasted Mushrooms, Spinach, Hash Brown, Green Salad
Dungeness Crab Benedict – Vol-au-Vent, Poached Eggs, Sauce Choron, Fines Herbes
Foie Gras French Toast – Brioche, Vanilla Mascarpone, Almond Brittle, Seared Foie Gras, Orgeat Syrup
Hunter’s Waffle – Glazed Duck Confit, Poached Eggs, Sauce Maltaise
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, Brandied Cherries
Butterscotch Pot de Crème – Salted Caramel Corn, Chocolate Palmier
Strawberry Baked Alaska – Banana-Pecan Dacquoise, Strawberry Sorbet, Vanilla Gelato, Vanilla Meringue, Cognac
Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of twenty-five 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.
Reemerging in the decline of COVID-19, though staff remain adorned in PPE, it was at 12:30pm Saturday that Aria’s second floor was found busy, a familiar front-of-house greeting nine diners who were seated comfortably at a table in the center of the room.
Nearly full as mask mandates have lessened, no small feat in a city with such diversity of options, 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 additional appetizers, an all-new take on Foie Gras featuring sweet Wine plus ground-to-order Tartare that has wowed diners since day one for good reason, if there is any dish that defined Josh’s ability to rethink tradition it was Bardot’s King Crab & Endive Caesar which remains both crisp and refreshing despite its decidedly luxurious Accouterments.
Slightly retooling Bardot’s Breakfast Sandwich, its housemade Sausage and English Muffin still outpacing any other in town, Brunch continued with Bardot’s oft-overlooked Hunter’s Waffle and 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 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 but still maintain their reference-standard textures.
Adding two more Desserts to the menu, tableside presentations making a glorious return by way of Baked Alaska featuring the flavors of Strawberries and Banana flambeed in Cognac, be sure to add Bardot’s Pot de Crème to any list of *best* Butterscotch Pudding thanks to a silky base lent texture by Caramel Corn and a Chocolate Palmier.
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: Escargots en Croute, King Crab & Endive Caesar, Foie Gras Torchon, Dungeness Crab Benedict, Hunter’s Waffle, Bardot Breakfast Sandwich, French Toast, Mille Feuille, Chocolate Macaron, Butterscotch Pot de Crème.
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
