Endo Edibles

Bardot Brasserie

Pastry Basket – Canele, Kouign Amann, Pan au Chocolat, Pain au Raisin

Oeufs Mimosa – Caviar, Chives

Escargot de Bourgogne – Absinthe Butter, Garlic, Bardot Baguette

Steak Tartare – Egg Yolk, Cornichon, Sauce Verte, Potato Chips

Tarte Flambee – Smokey Bacon, Caramelized Onions, Fromage Blanc, Sunny Side Up Eggs, Black Truffles

Chilled Foie Gras – Confit Duck Leg, Smoked Strawberries, Pain de Provence

Smoked Salmon – Dill Fleurette, Hard Boiled Egg, Everything Spice, Osetra Caviar, Brioche

Heritage Pate Melt Sandwich – Toasted Brioche, Heritage Pork, Pickles, Caramelized Onion, Gruyere Cheese, Bacon

Beef Wellington Hot Dog – Housemade Hotdog, Pastry Crust, Paris Mushroom, Cornichon, Plum Mustard, Ground Mustard, Applesauce

Omelette aux Fines Herbes – Gruyere Cheese, Black Truffles

Hunter’s Waffle – Glazed Duck Confit, Poached Eggs, Sauce Maltaise

Croque Madame Tartine – Ham, Brie Cheese, Sunny Side Up Egg, Sauce Mornay

Le Steak Burger – Dry-aged Prime Rib Patty, Caramelized Onions, Sauce Perigourdine, Comte Cheese, Aioli, Lettuce, Brioche

The Breakfast Sandwich – English Muffin, Fennel Breakfast Sausage, Paris Ham, Smoked Bacon, Cheese Fondue

Foie Gras French Toast – Vanilla Bean Mascarpone, Almond Brittle, Orgeat Syrup

Crème Brulee – Vanilla Bean, Raspberries, Turbinado Croquant

Brown Sugar Profiteroles – Banana Custard, Salted Caramel Ice Cream

Mille Feuille – Creme Patisserie, Pomegranate Coulis

Chocolate Macaron – Candied Citrus, Almond Cookie, Cacao Berry Chocolate Mousse

Baked Alaska – Orange Sorbet, Oranges, Blood Oranges, Poppyseed Butter Cake, Toasted Meringue

Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of twenty-nine 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.

Once again filled in the post-vaccine era it was at 11:30am Saturday that Aria’s second floor was found lively, a familiar front-of-house greeting eight diners who were seated comfortably in a booth adjacent the kitchen.

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 city’s best Kouign Amann and Canele arriving first with the latter somehow better than ever.

Served at a careful pace, 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 Escargots now 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 lined by Confit 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 baked goods, but that is exactly the case with Brioche, Pain de Provence, Baguette and Tarte Flambee.

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 original as Chef Dugan’s “Happy Hour” explores ideas like the Patty Melt and Hot Dog through a decidedly French lens.

At this point taking the opportunity to showcase another new item, Bardot’s Croque Madame Tartine a gooey showstopper thanks to Brie and Sauce Mornay, Vegetarians will find lots to love about Nick’s Omelette aux Fines Herbes with Truffles and Gruyere.

Not about to miss the famous French Toast, two thick wedges arriving with plus-size quenelles of Vanilla Cream and Almond Brittle plus Foie Gras, those who may have forgotten the Hunter’s Waffle under its new name will be happy to see it better than ever while Le Steak Burger remains a contender to Sin City’s best.

Nearly too full for Dessert, but only nearly, Bardot’s Macaron remains a must for Chocolate lovers while classic Mille Feuille and Crème Brulee are each faultless yet unfortunately easy to overlook in the setting of Brown Sugar Profiteroles plus a Baked Alaska guaranteed to draw eyes (and envy) from around the room.

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, Chilled Foie Gras, Steak Tartare, Pastry Basket, Beef Wellington Hot Dog, Hunter’s Waffle, Le Steak Burger, 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