Bardot Brasserie
Lucien Albrecht Brut Rose Cremant d’Alsace
Country Bread, Échiré Butter, Sel Gris
Oeufs Mimosa – Caviar, Deviled Eggs, Chives
Bardot Baguette – Butter
Heirloom Tomato Tartine – Grilled Levain, Fromage Blanc, Champagne Vinaigrette, Emmenthal Cheese, Black Truffle
Foie Gras au Torchon – Black Cherry Marmalade, Black Truffle, Grilled Levain
Spaghetti alla Monaco – Littleneck Clams, Sea Urchin, Cherry Tomatoes, Crispy Garlic
Phyllo-Crusted Diver Scallop – Sweet Corn, Baby Zucchini, Crispy Prosciutto, Black Truffle-Corn Broth
Whole Grilled Loup de Mer – Provençal Salpicon, Wild Arugula, Cucumber Vinaigrette, Charred Lemon
Grilled Lamb Chops – Ratatouille, Basil Pistou, Niçoise Olives, Rosemary-Lamb Jus
Côte de Porc – 24oz Grilled Smoked Pork Chop, Saint Germain Glaze, Butter-Poached Peaches
Double Espresso – Ice
Crème Brulee – Vanilla Bean, Raspberries, Turbinado Croquant
Chocolate Macaron – French Chocolate Cookie, Gianduja Chocolate Mousse, Milk Chocolate Mousse, Candied Orange, Chocolate Ganache
Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of twenty-fiive 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 leadership of Chef Nick Dugan.
Back at 100% capacity as Las Vegas continues to recover, masks on entry again recommended, it was at 5:30pm Friday that Aria’s second floor was found busy, a familiar hostess and new manager greeting two diners who were seated comfortably in a large booth just outside Bardot’s kitchen.
Now in its seventh year, 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, alongside Sparkling Wine, Country Bread and “the World’s best Butter” that is increasingly difficult to obtain in America amidst the pandemic.
Now fully 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 modern-French menu, course one featured a duet of shared Appetizers, Nick’s Heirloom Tomato Tartine pure Summer from Australian Truffles to Champagne Vinegar while Deviled Eggs found themselves upgraded by a dollop of Osetra Caviar.
Continuing with a retooled classic, Bardot’s Foie Gras Parfait replaced by a Torchon with Black Cherry Marmalade and Truffles to be spread on Bread, Spaghetti alla Monaco references the French Riviera with slick Noodles and lots of umami in a bowl made of crystal.
Taking a note from Michael Mina next, Phyllo-Crusted Diver Scallops in a pool of Sweet Corn with Zucchini and Prosciutto reminiscent of the Boss’ Dover Sole, Chef Dugan instead opts to present his Fish tableside where Grilled Loup de Mer and Provençal Salpicon is deboned and plated with Wild Arugula Salad for two.
Already a substantial meal, the recent menu overhaul adding twelve items total, Entrees concluded with perfectly grilled Lamb Chops and a bright mélange of Vegetables followed by thick-cut Pork first smoked and then grilled that stands up well to a slightly herbal Glaze and tender poached Peaches.
Not about to exit without Dessert, those who previously thought Bardot’s Macaron “too rich” will be thrilled to find its newest iteration lightened by way of Gianduja Chocolate and a bit of Citrus while the Crème Brulee has reverted to classic Vanilla with reference-standard texture.
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: Foie Gras au Torchon, Spaghetti alla Monaco, Phyllo-Crusted Diver Scallop, Whole Grilled Loup de Mer, Côte de Porc, 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/
