Bardot
Ice Tea
Savory Eclair – Dill Creme Fraiche, Caviar, Chives
Baguette – Butter
Steak Tartare – Egg Yolk, Cornichon, Sauce Verte, Potato Chips
Oeufs Mimosa – Caviar, Chives
Foie Gras Parfait – Strawberry Gelee, Berry Compote, Hazelnut, Almond Crumble, Brioche
Pâté Grand-Mére – Grandmother-style Pâté, Blueberry Mostarda
Escargot de Bourgogne – Absinthe Butter, Garlic, Bardot Baguette
Onion Soup Gratinee – Classic Beef Broth, Levain Croutons, Cave-aged Gruyere
Beef Wellington for Two – 12oz USDA Prime Filet, Prosciutto di Parma, Puff Pastry, Mushroom Duxelle, Foie Gras-Madeira Veloute
Macaroni & Mimolette Gratinee – Black Truffle Sauce Bechamel
Black Truffle Pommes Puree
Flounder & Pearls – Croissant Crust, Parsnip Puree, Champagne-Caviar Beurre Blanc
Black Truffle Fries – Mayonnaise, Ketchup
Espresso Creme Brulee – Fresh Raspberry Madelines
Chocolate Macaron – Candied Citrus, Almond Cookie, Cacao Berry Chocolate Mousse
Warm Almond Pithivier – Raspberry Compote, Whipped Cream
Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of thirty-five meals served across seven 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 Joe Cadina.
Less crowded for dinner than brunch it was at 6pm on Wednesday that Aria’s second floor was found lively, a familiar front-of-house greeting five diners who were seated comfortably at a table in the center of all the action.
Still going strong, 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 city’s best Baguette arriving first with a delicate crumb beneath crackling exterior.
Served at a careful pace, Chef Cadina’s mid-2022 shift from International Smoke to take over for Nick Dugan now fully realized, course one featured Puff Pastry plus Deviled Eggs with Caviar prior to classic Pâté Grand-Mére with Bread and Blueberry Preserves.
Continuing with four additional Appetizers, Escargot teaming with Garlic and demi-portions of Las Vegas’ best French Onion Soup almost requisite at this point, suffice it to say Steak Tartare is best kept simple while Foie Gras hogs the spotlight as a Parfait with Strawberries and Hazelnuts.
Onward to Entrees including the Wellington that Josh Smith made famous it is in “Flounder & Pearls” that Chef Cadina nods to both Mina and Keller, delicate flesh beneath crumbled Croissant set against Champagne-Caviar Beurre Blanc beautiful in terms of taste as well as texture.
Nearly too full for Dessert after Fries and upright Macaroni, but only nearly, Bardot’s Macaron remains a must for Chocolate lovers while Espresso Creme Brulee takes a backseat to a sharable Almond Pithivier that eats akin to France’s King Cake.
www.michaelmina.net/restaurants/las-vegas/bardot-brasserie
