Las Vegas is known for many things…gambling… copious amounts of alcohol… and err… a couple of other thing we won’t talk about here. But, one side to Vegas folks also have come to know and love is the sheer brilliance when it comes to the food industry. Today we’ve picked out 4 dishes you can find across the Oz of Vegas and exactly where to snap em’ up. If food is your thing… delve into our Michelin recommendations!
Le Cirque is owned by Sirio Maccioni in New York City, a French restaurant with contemporary influences under new executive chef Wilfried ‘Wil’ Bergerhausen. Graduating from the prestigious Paul Augier in France, Wil has worked at “Le Sud”, “Villa Des Lys” and “L’Oasis”, gaining up to 3 Michelin stars in the process. He is now behind the works of art at Le Cirque, in the Bellagio Hotel.
My favorite dish: “Le Crabe et Caviar” with Maryland Blue Crab and Russian Osetra Caviar, 23K gold flake, and Salmon Roe topping. The dish was presented elegantly on a pile of rocks, colorful flowers, and finished with dry ice smoke.
StripSteak’s Executive Chef, Gerald Chin was one of the first on the scene at both Bradley Ogden (Winner of the James Beard Best New Restaurant Award) and Joël Robuchon at the Mansion (3 Michelin Star Restaurant).
He was also Chef de Cuisine for Celebrity Chef Rick Moonen RM Seafood, before moving on to The Cosmopolitan of Las Vegas. Now Executive Chef at Michael Mina’s StripSteak, he serves modern American fare with a focus on all natural Certified Angus Beef and American Wagyu cuts. Slow-Poached Prime Ribs and American Kobe Beef Short Ribs are also frequenters of this wonderful menu.
On this visit, I experienced the Wagyu steak, lamb, bone marrow and caviar. My favorite pick of the day was the Duck Prosciutto aka Duck Candy Canes; Cherries, Pickled Mustard Seeds, Cornichon Puree, Fresh Cherry Glaze. Simply delicious.
The 2 Michelin Starred Restaurant, Guy Savoy, features French masterpieces created to emulate the menu of the famous Paris restaurant. The young and talented executive chef Mathieu Chartron’s passion for food began at an early age at his parent’s Michelin Starred restaurant in Saint Donat sur L’Herbasse, a small town in France. He started at the Michelin-starred restaurant Bouvarel in Saint Hilaire du rosier, France, then prestigious Restaurant Guy Savoy in Paris. Chef Mathieu Chartron then moved to Restaurant Guy Savoy at Caesars Palace. This year, he has been named a semifinalist for the 2015 James Beard Awards.
I got to try some of the classic dishes of Guy Savoy such as Artichoke and Black Truffle Soup, the decadent Caviar and Lobster Salad. What really blew me away were the Langoustine variations: 1. Asparagus “bavaroise” stuffed with Langoustine Tartar, topped with Country Side Bread Crouton Asparagus Brunoise and Salmon Roe, Péquillo Pepper Purée. 2. Seared Langoustine à La Plancha, Tomato Concassé and Cilantro Emulsion. 3. Langoustine custard, topped with Dill Espellette Pepper and Crouton. If this dish doesn’t make you go wow, I’m not sure what will. A must order dish this when you visit Guy Savoy.
BARDOT Brasserie is Michael Mina’s new French concept at ARIA Resort & Casino. This stylish and unforgettable interpretation of a Parisian brasserie is located right in the center of The Strip. Chef Joshua Smith was an Executive Chef for Lettuce Entertain You where he worked beside Chef Matthew Kirkley at the 2 Michelin Starred L20 in Chicago. Prior to that he was at Anisette Brasserie & Church in Los Angeles & Estiatorio Milos in Las Vegas.
Featuring delights such as perigord truffles, braised oxtail, Monkfish Bourride and Steak Frites you can see what all the fuss is about. The dishes are perfect for French food aficionados and novices alike. Especially when you the 8 oz. Filet, accompanied by a foie gras butter, oh la la.
On this occasion, I was delighted to try the Yellowfin Tuna Carpaccio Nicoise, Sundried Tomato, Vinaigrette, Black Olive Oil and Oeufs mimosa. Perfectly sliced, the dish was refreshing, tangy, and balanced on the palate.
Bardot Brasserie at Aria Hotel, Las Vegas
HOURS: Dinner, Monday – Sunday, 5:00 p.m. – 10:30 p.m.
Brunch Weekend, 10:00 am. – 2:30 p.m.
RESERVATIONS: 1. 702.590.8638
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