Bardot Brasserie
Lucien Albrecht Brut Rose Cremant d’Alsace
Bardot Baguette – Echire Butter, Black Salt
Oeufs Mimosa – Caviar, Chives
Smoked Salmon – Dill Fleurette, Hard Boiled Egg, Brioche, Everything Spice, Osetra Caviar
Escargot de Bourgogne – Absinthe Butter, Garlic, Baguette
Pastry Basket – Canele, Kouign Amann, Pan au Chocolat, Pain au Raisin
Foie Gras au Torchon – Cocoa, Quince, Black Truffle, Grilled Country Bread
Steak Tartare – Egg Yolk, Cornichon, Sauce Verte, Potato Chips
The Breakfast Sandwich – English Muffin, Fennel Breakfast Sausage, Paris Ham, Smoked Bacon, Cheese Fondue
Fennel Breakfast Sausage
Double Cut Applewood Bacon
Whole Roasted Rohan Duck – Traditional Cassoulet, Fennel Pollen, Confit Leg, Toulouse Sausage
Foie Gras French Toast – Vanilla Bean Mascarpone, Almond Brittle, Orgeat Syrup
Bone Marrow – Scrambled Eggs, Black Truffle, Country Bread
Crispy Hash Browns – Ketchup
Bardot Quiche – Fresh Goat Cheese, Mushrooms, Crispy Hash Browns, Salad
Strawberry Baked Alaska – Cognac, Banana Pecan Dacoise, Strawberry Sorbet, Vanilla Gelato
Mille Feuille – Creme Patisserie, Pomegranate Coulis
Brown Sugar Profiteroles – Banana Custard, Salted Caramel Ice Cream
Chocolate Macaron – Candied Citrus, Almond Cookie, Cacao Berry Chocolate Mousse
Pear Tarte Tatin – Roasted Pear, Vanilla Ice Cream, Frangipane
Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of twenty-eight 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 12:00pm Saturday that Aria’s second floor was found busy, a familiar front-of-house greeting ten diners who were seated comfortably at a table on the room’s right side.
Doing record numbers, 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 Salt and “The World’s Best Butter.”
Toasting Champagne, Chef Dugan’s 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 all-new Escargots more traditional 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, a new Foie Gras Torchon as good as any served in Paris plus ground-to-order Tartare that has wowed diners since day one for good reason, it seems hard to believe that a Restaurant doing such volume turns out top tier Viennoiseries, but that is exactly the case with Kouign Amann, Pain au Chocolat and custardy Canelé de Bordeaux.
Slightly retooling Bardot’s Breakfast Sandwich, its housemade Sausage and thick-cut Bacon contrasting the fluffy Omelette on an English Muffin, what came next can only be described as magnificent as Chef Dugan arrived with a tableside cart and proceeded to carve a whole roast Duck, carefully arranging Breast and Legs atop traditional Cassoulet complete with garlicky Sausage.
At this point taking the opportunity to showcase another new item, soft-scrambled Eggs particularly indulgent atop Bone Marrow with Black Truffles, Vegetarians will find lots to love about high-walled Quiche that remains the best in Sin City from Custard to Crust.
Not about to miss the famous French Toast, two thick wedged arriving with plus-size quenelles 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 Mille Feuille and Pear Tarte Tatin are each classically constructed, beautiful and delicious.
Adding two more Desserts to the afternoon, eyes around the room drawn to Baked Alaska featuring the flavors of Strawberries and Banana flambeed in Cognac, Bardot’s latest masterpiece comes in the form of perfect Pate a Choux sandwiching Salted Caramel Ice Cream and Banana Custard with warm Caramel added tableside.
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 Bardot can. That Chef Dugan and his team can maintain such quality at that volume speaks…well…volumes.
RECOMMENDED: Escargot de Bourgogne, Foie Gras au Torchon, Steak Tartare, Pastry Basket, Whole Roasted Rohan Duck, Bone Marrow, French Toast, Mille Feuille, Chocolate Macaron, Baked Alaska, Brown Sugar Profiteroles.
AVOID: N/A.
TIP: Follow @nrdugan or @bardot_lv for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.michaelmina.net/restaurants/las-vegas/bardot-brasserie
