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  • This place is hot for a reason, it is amazing! Out of the many high end restaurants I have been to in Vegas this year, the only one that beats Bardot is Picasso. I was a little worried because I found the Micheal Mina restaurant at Bellagio to be pretty disappointing. However, it is obvious there is major passion for this venue from either Mina or the executive chef as every item in every dish was executed with care and attention to detail. First off, duck wings "a l'orange" is absolutely a brilliant idea and were every bit as tasty as you could want. The accompanying whipped orange sauce was divine, came in a burnt hollowed out half-orange which somehow added extra complexity to the flavor. Amazing! The baguette and French butter were very good, up to the quality at Bouchon. I went with the roast chicken as it's supposed to be the signature dish here, I usually would have ordered the cod but I had to admit this dish was beautifully prepared. The "mushroom bread pudding" will be more like thanksgiving stuffing to us Americans and was delicious when the vin juane sauce was poured over the top. For dessert an expert apple tarte tatin, a notoriously hard dish to get right and this was the best one I've ever had. I only wish there had been two scoops of the artisan ice cream, so creamy and tasty. Servers were running around like crazy and things are far from polished on that end. Only the person who brought my wine (a great glass of Sancerre) seemed to have everything under control. The server who brought my chicken missed the pronunciation for the sauce. This is still a pretty new place but I think they could invest more in training the staff. Also, although the space is pretty the noise level is pretty high. Definitely check this place out. There were many Europeans dining there that night and I can see why.
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