{"id":705,"date":"2015-05-25T13:01:57","date_gmt":"2015-05-25T13:01:57","guid":{"rendered":"http:\/\/perfectmealtoday.com\/?p=705"},"modified":"2015-10-27T17:31:20","modified_gmt":"2015-10-27T17:31:20","slug":"michael-minas-take-on-classic-french-cuisine-at-the-aria-in-las-vegas","status":"publish","type":"post","link":"https:\/\/perfectmealtoday.com\/?p=705","title":{"rendered":"MICHAEL MINA\u2019S TAKE ON CLASSIC FRENCH CUISINE  AT THE ARIA in LAS VEGAS"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/perfectmealtoday.com\/wp-content\/uploads\/2014\/07\/tn-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-87\" src=\"http:\/\/perfectmealtoday.com\/wp-content\/uploads\/2014\/07\/tn-3.jpg\" alt=\"tn-3\" width=\"121\" height=\"150\" \/><\/a><a href=\"http:\/\/perfectmealtoday.com\/wp-content\/uploads\/2014\/07\/tn-10.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-86\" src=\"http:\/\/perfectmealtoday.com\/wp-content\/uploads\/2014\/07\/tn-10.jpg\" alt=\"tn-10\" width=\"88\" height=\"150\" \/><\/a><\/p>\n<p>Michael Hepworth<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_706\" aria-describedby=\"caption-attachment-706\" style=\"width: 225px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/perfectmealtoday.com\/wp-content\/uploads\/2015\/05\/michael-mina.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-706\" src=\"http:\/\/perfectmealtoday.com\/wp-content\/uploads\/2015\/05\/michael-mina-225x300.jpeg\" alt=\"Michael Mina \" width=\"225\" height=\"300\" srcset=\"https:\/\/perfectmealtoday.com\/wp-content\/uploads\/2015\/05\/michael-mina-225x300.jpeg 225w, https:\/\/perfectmealtoday.com\/wp-content\/uploads\/2015\/05\/michael-mina.jpeg 300w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/a><figcaption id=\"caption-attachment-706\" class=\"wp-caption-text\">Michael Mina<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p><span class=\"Apple-style-span\">My philosophy on cooking is my philosophy on life: create balance and harmony. In the end, it is all about creating lasting relationships. I hope to meet and cook for you one day soon.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>BARDOT FRENCH BRASSERIE AT THE ARIA in LAS VEGAS<\/p>\n<p>MICHAEL MINA\u2019S TAKE ON CLASSIC FRENCH CUISINE<\/p>\n<p><a href=\"http:\/\/aria.com\/dining\/restaurants\/bardot-brasserie\">http:\/\/aria.com\/dining\/restaurants\/bardot-brasserie<\/a><\/p>\n<p>Las Vegas(Perfect Meal Today)5\/25\/15\/&#8211;BARDOT FRENCH BRASSERIE at the swanky Aria Hotel in Las Vegas is the latest venture from San Francisco celebrity chef Michael Mina in the same spot as his now defunct American Fish. That restaurant failed due to logistical issues of flying in fish from all over the country and the high\u00a0prices that were charged because of those problems. No such issues with Bardot which opened\u00a0on April 11<sup>th<\/sup> and after a few weeks is starting to do brisk business. Service is great, the atmosphere\u00a0is electric just like a movie, and the prices are manageable.<\/p>\n<p>Mina and his executive chef spent almost six months in Europe researching this project, and he\u00a0must be very satisfied with what he has achieved. Although by all accounts Mina is a very hands\u00a0on chef, the signature dishes of Bardot such as Foie Gras Sausage, Duck Wings A l\u2019Orange, Monkfish Bourride and Onion Soup Gratine are well served by the considerable efforts of executive chef Josh Smith. Chef Mina refuses to be politically correct by being an avid fan of Foie Gras, and the Bardot\u00a0version is served with mushroom duxelles, confit prunes, chestnut fondant and Earl Grey jus.<\/p>\n<p>The Onion Soup comes with an option of adding perigord truffles, braised oxtail and\u00a0a soft\u00a0poached\u00a0egg, giving the classic French dish an added dimension. The monkfish is\u00a0poached in olive oil, spiced p with a garlic aioli and served with black mussels, fingerling\u00a0potatoes and braised leeks.<\/p>\n<p>I love Pate, and since it is on the appetizer list on the nicely compact and easy to navigate\u00a0menu and it was also good to see Foie Gras on the menu after being served of it for a few\u00a0years living in California. Served with plenty of bread, both of the appetizers we selected<\/p>\n<p>For a main course it was a simple choice to go with the classic Steak Frites, a thick 8 oz\u00a0Flat Iron Steak. Done medium rare, this was an outstanding steak, easy to cut, juicy and\u00a0Tender, but also quite thick and quite substantial. Also available is the Hanger and 12 oz\u00a0Rib-Eye version and all steaks come with choice of b\u00e9arnaise, au poivre, bordelaise (my\u00a0Choice) or foie gras butter.<\/p>\n<p>Desserts are far more than an afterthought here, and quite frankly are superb. The only\u00a0Real choice to go for is the decadent Chocolate Macaron, which is big enough to share\u00a0and filled to the hilt with dark chocolate ganache.<\/p>\n<p>I also never got the chance to try the Fromagerie selection, but the creamy cheeses such\u00a0as Brie, Roquefort and Camembert come at BARDOT in a choice of three, five or seven.<\/p>\n<p>I hear that the weekend brunch is something special with such goodies as Lobster Croissant\u00a0Benedict and Brioche French Toast w\/vanilla mascarpone. Eggs are a big thing here, and Mina\u00a0has created a King Crab Crepe with a sunny-side-up egg with generous portions of king crab\u00a0and wild mushroom topped with Normandy Cider Beurre Blanc.<\/p>\n<p>At the brunch gests can sip Chateau D\u2019Esclans Whispering Angel Rose wine for $20 a\u00a0person, or if they prefer cocktails they can go for drinks like the La Belle Helene, a combination\u00a0of Grey Goose Le Melon Vodka, basil, lime and sparkling rose topped off with honeydew.<\/p>\n<p><a href=\"http:\/\/mgmresorts.investorroom.com\/2015-01-21-Now-Open-BARDOT-Brasserie-At-ARIA-Entices-Las-Vegas-With-Haute-Parisian-Cuisine\">http:\/\/mgmresorts.investorroom.com\/2015-01-21-Now-Open-BARDOT-Brasserie-At-ARIA-Entices-Las-Vegas-With-Haute-Parisian-Cuisine<\/a><\/p>\n<p><a href=\"http:\/\/perfectmealtoday.com\/wp-content\/uploads\/2015\/05\/search.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-708\" src=\"http:\/\/perfectmealtoday.com\/wp-content\/uploads\/2015\/05\/search.png\" alt=\"search\" width=\"136\" height=\"123\" \/><\/a><\/p>\n<p>Bardot at Aria Hotel &amp; Casino<\/p>\n<p><a href=\"http:\/\/www.ARIA.COM\">www.ARIA.COM<\/a><\/p>\n<p>877-230-2742<\/p>\n<p>Dinner- 5 p.m-10.30 p.m<\/p>\n<p>Happy Hour-5 p.m-7 p.m at the bar and in the lounge<\/p>\n<p>Weekend Brunch-Saturday\/Sunday 10 a.m-2.30 p.m<\/p>\n<p>Twitter and Instagram at @Bardot_LV<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/perfectmealtoday.com\/wp-content\/uploads\/2014\/07\/tn-10.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-86\" src=\"http:\/\/perfectmealtoday.com\/wp-content\/uploads\/2014\/07\/tn-10.jpg\" alt=\"tn-10\" width=\"88\" height=\"150\" \/><\/a><\/p>\n<p>Michael Hepworth<\/p>\n<p>287 S.Robertson Blvd, Beverly Hills, CA 90211<\/p>\n<p><a href=\"http:\/\/spiritsman.com\/wp-content\/uploads\/2014\/08\/search.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3012\" src=\"http:\/\/spiritsman.com\/wp-content\/uploads\/2014\/08\/search.jpeg\" alt=\"search\" width=\"105\" height=\"85\" \/><\/a><\/p>\n<p><a href=\"http:\/\/twitter.com\/MrSpiritsman\">http:\/\/twitter.com\/MrSpiritsman<\/a><\/p>\n<p><a href=\"http:\/\/pinterest.com\/spiritsman\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/passets-ec.pinterest.com\/images\/about\/buttons\/follow-me-on-pinterest-button.png\" alt=\"Follow Me on Pinterest\" width=\"169\" height=\"28\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.spiritsman.com\/\">www.spiritsman.com<\/a><\/p>\n<p><span class=\"Apple-style-span\"><a href=\"mailto:mrspiritsman@gmail.com\">mrspiritsman@gmail.com<\/a><\/span><\/p>\n<p><a href=\"http:\/\/www.perfectskintoday.com\/\">www.perfectskintoday.com<\/a><\/p>\n<p><a href=\"mailto:perfectskintoday@gmail.com\">perfectskintoday@gmail.com<\/a><\/p>\n<p><a href=\"http:\/\/www.perfecttraveltoday.com\/\">www.perfecttraveltoday.com<\/a><\/p>\n<p><a href=\"mailto:perfecttraveltoday@gmail.com\">perfecttraveltoday@gmail.com<\/a><\/p>\n<p><a href=\"http:\/\/www.perfectmealtoday.com\/\">www.perfectmealtoday.com<\/a><\/p>\n<p><a href=\"mailto:perfectmealtoday@gmail.com\">perfectmealtoday@gmail.com<\/a><\/p>\n<p><a href=\"http:\/\/www.perfectgolftoday.com\/\">www.perfectgolftoday.com<\/a><\/p>\n<p><a href=\"mailto:perfectgolftoday@gmail.com\">perfectgolftoday@gmail.com<\/a><\/p>\n<p><a href=\"http:\/\/www.perfectmusictoday.com\/\">www.perfectmusictoday.com<\/a><\/p>\n<p><a href=\"mailto:perfectmusictoday@gmail.com\">perfectmusictoday@gmail.com<\/a><\/p>\n<p><a href=\"http:\/\/www.champagnewinemaison.com\/\">www.champagnewinemaison.com<\/a><\/p>\n<p><a href=\"mailto:champagnewinemaison@gmail.com\">champagnewinemaison@gmail.com<\/a><\/p>\n<p><a href=\"http:\/\/alquimie.com.au\/publication\/\">http:\/\/alquimie.com.au\/publicatio<\/a><\/p>\n<p><a href=\"http:\/\/spiritsman.blogspot.com\/\">spiritsman.blogspot.com<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Michael Hepworth &nbsp; &nbsp; My philosophy on cooking is my philosophy on life: create balance and harmony. In the end, it is all about creating lasting relationships. I hope to meet and cook for you one day soon.\u00a0 &nbsp; BARDOT FRENCH BRASSERIE AT THE ARIA in LAS VEGAS MICHAEL MINA\u2019S TAKE ON CLASSIC FRENCH [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[36],"class_list":["post-705","post","type-post","status-publish","format-standard","hentry","category-perfect-meal-today","tag-michael-minas-take-on-classic-french-cuisine-at-the-aria-in-las-vegas","eq-blocks"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>MICHAEL MINA\u2019S TAKE ON CLASSIC FRENCH CUISINE AT THE ARIA in LAS VEGAS - Perfect Meal Today<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/perfectmealtoday.com\/?p=705\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"MICHAEL MINA\u2019S TAKE ON CLASSIC FRENCH CUISINE AT THE ARIA in LAS VEGAS - Perfect Meal Today\" \/>\n<meta property=\"og:description\" content=\"&nbsp; Michael Hepworth &nbsp; &nbsp; My philosophy on cooking is my philosophy on life: create balance and harmony. 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