Bardot Brasserie
Rose Champagne
Baguette and Butter
Frisee aux Lardons – hearts of frisee, escarole, radicchio, warm bacon, soft poached egg, sherry vinegar
Pate de Campagne – traditional housemade pate with heritage pork, veal, pistachios and country bread
Prime Steak Tartare – ground to order, sauce verte, egg yolk, gaufrette potatoes
Foie Gras Torchon and Aged Foie Gras Terrine – crème de cassis-black currant aspic, petit brioche
Foie Gras Parfait – ruby port gelee, grilled country bread
Seared Foie Gras Lyonnaise – le puy lentils, caramelized onions, prune confiture
Oreilles de Cochon – crispy breaded pig ears, sauce bearnaise
Escargots Bardot – toasted hazelnuts, chartreuse butter, puff pastry shells
Duck a L’Orange – wood grilled wings, orange glaze, sauce maltaise
Veal Sweetbreads – baby turnips, wild mushrooms, sauce verte
Maine Lobster Thermoidor – asparagus, fines herbes, mushroom cream, sauce bernaise
Heritage Chicken Roti – 1/2 free range chicken, mushroom bread pudding, green beans, sauce vin jaune
Chickpea Frites – eggplant caviar, basil pistou, pickled vegetables
Macroni & Mimolette Gratinee – bechamel
Oak Smoked Duroc Pork Chop – bacon lardons, baby carrots, horseradish potato puree, grain mustard beurre blanc
Parisian Gnocchi – black trumpet mushrooms, celery root, goat cheese, roasted garlic, cream
Double Espresso on Ice
Teurgoule – caramelized rice pudding, cassia cinnamon
Chocolate Macaron – french chocolate cookie, dark chocolate mousse
Crème Brulee – vanilla bean custard, turbinado croquant
Lemon Meringue Tart – raspberries, gold leaf
Apple Tarte Tatin – warm caramelized apple tart, puff pastry, vanilla bean ice cream
Frozen Paris Brest – hazelnut ice cream, chocolate cremeux, salted caramel sauce
Mille Feuille – caramelized puff pastry, vanilla crème patissiere
Coupe Glacee – earl grey ice cream, cointreau-orange marmalade, toasted meringue
Impressed by two brunches at the now year-old Bardot Brasserie at Aria it was finally with nine friends that dinner was arranged early Saturday evening and requesting Chef Josh Smith simply cook ‘Carte Blanche’ with a pre-arranged price but no other restrictions the resultant meal unfolded over three memorable hours, a total of two-dozen plates presented with spotless service in the gorgeous, near-capacity space.
Essentially resurrecting my opinion of Michael Mina from day one with a style and menu that renders Bouchon moot for all but a weekday breakfast, the idea to revisit Bardot was originally raised by Jonathan Pluvinet of Rosallie, whose Laguiole-hailing parents were in town for a visit, and gathering others with little effort for such an event it was at a long table that all were sat and presented with a complimentary glass of Brut Rose plus greetings from the kitchen it was not long before the festivities began, first bites invested in a crunchy bronzed baguette and high quality butter from France.
Fortunate to be visiting during the midst of an anniversary celebration that allowed Smith and team to offer even more than what is featured on a sizable dinner menu of reimagined Brasserie cuisine it was with plates coursed out slowly that the evening got started, the Lyonnaise salad excelling as a result of both lardons and the light vinaigrette amidst crispy cold lettuce, a follow-up of housemade pate poignant with porky sapor while the steak tartare served with crisp potatoes found uncharacteristic levity in an herbal sauce verte.
Uncertain as to whether the Chef knows my affinity for Foie or whether the young man was simply showing off it was with opening plates cleared that the menu launched into a quartet of duck liver preparations, the jar of mousse beneath gelee as pleasing as ever while a silken seared slice atop toothsome lentils was a favorite for those hailing from overseas, both the au natural torchon and aspic-laced terrine equally as elegant.
Using the aforementioned foursome to seamlessly transition cold-to-hot, plates seven through nine perhaps representing the very best ‘bar bites’ on The Strip, those lamenting the loss of Pigs Ears at Therapy. are encouraged to stop into Bardot for a crunchy limited-time-only upgrade served with smooth Bearnaise while those looking for a more bit more whimsy are well served to explore the duck wings “a l’orange” or garlicky snails snuggled in puff pastry.
Getting heavier as the night rolled on course ten offered a sweetbread the size of a toddler’s fist seared just a touch longer than would have yielded maximum creaminess, and moving on to mains along with sides as first groans of satiety were uttered to my right these statements ceased immediately on arrival of two cream-covered plates of Lobster Thermoidor plus a crisp golden chicken, mushroom bread pudding, and thoroughly addictive panisse.
Not finished yet, two more entrees joining the vertical macaroni now topped in Mimolette, personal distaste for horseradish was severely tested by potatoes served alongside a far more enjoyable pork chop while the pan-seared choux was an earthy experience that found tangy chevre offsetting shredded black trumpets and celery root cream.
Acknowledging my fondness for sweets and much discussed ability to eat more than some would think, it was after a small break and invigorating double shot from LAMill over ice that a two-of-each flurry began to celebrate Bardot’s oft-overlooked pastries; six “classics” including the Macaron, Mille-Feuille and both Tarts all impressive with even more stunning bites offered by two more recent developments, the Frozen Paris Breast a spot-on ice cream sandwich rendition of the classic while the special-soon-to-become-staple rice pudding was unlike any previously experienced, the base smoother than congee with sugar just moments shy of caramelization as Indonesian cinnamon pulled on the reins to prevent the bowl from being *too* sweet.
FIVE STARS: A truly memorable meal, both as a result of the people at the table and a front of house staff that accomplishes the rare task of matching the kitchen’s quality here in Sin City, Bardot Brasserie remains a “Must” for visitors and a veritable destination for Americans looking for great Lyonnaise cuisine without flying overseas.
RECOMMENDED: Aged Foie Gras Terrine, Pate de Campagne, Chickpea Frites, Lobster Thermidor, Teurgoule, Frozen Paris Brest.
AVOID: The Potatoes with the Pork Chop are excessively Horseradish-y.
TIP: Several items listed were part of the Anniversary Menu and may not be available.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
http://www.michaelmina.net/restaurants/las-vegas/bardot-brasserie
