VOL2 2016

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

Issue link:

Contents of this Issue


Page 74 of 155

Bardot Revealed at Aria BY MARILYN LAROCQUE, Vice Chargée de Presse WITH THE OPENING of Bardot Brasserie at Aria in Las Vegas, celebrity Chef Michael Mina recreates the joie de vivre epitomized by the French bombshell who redefined filmmaking in the 1950s and '60s. "BB" would be completely comfortable relaxing amid the mirrors, massive bouquets of flowers, and rich wood accents while indulging in the sensual cuisine. Las Vegas Bailliage members launched the chapter's new Chaîne season on September 9, 2015 by immers- ing themselves in this seductive setting. At the champagne reception, attend- ees enjoyed original cocktails created by Southern Wine & Spirits of Nevada Master Mixologist Jair Bustillos. The menu showcased time-hon- ored French food with contemporary flair. The famous actress was acknowledged with a tempting green salad encircled by a cucum- ber "ribbon." Entrecôte was a voluptuous main course. Jacques Torres said, "Life is short. Eat dessert first." Diners certainly might have done so if they had seen the trio of French sweets earlier in the meal. At evening's end, Vice Conseiller Gastronomique National Michael Severino, who had served as master of ceremonies, presented Executive Chef Joshua Smith with a commemorative Chaîne plaque and a double magnum of Veuve Clicquot. G LAS VEGAS Bardot Brasserie September 9, 2015 MAINE LOBSTER, OYSTERS, GULF PRAWNS, KING CRAB Joseph Drouhin Chablis Reserve de Vaudon 2012 GEM LETTUCE BLEND Fines Herbs, Shaved Radishes, Dijon Vinaigrette Roger et Christophe Moreux Sancerre les Bouffants 2013 PARSLEY-CRUSTED COD Crushed English Peas, Sweet Corn, Saffron Beurre Blanc Bouchard Père et Fils Savigny- lès-Beaune 2012 PRIME RIB EYE Aligot, Root Vegetables, Marchand de Vin Sauce Château Greysac Médoc 2011 FROZEN PARIS-BREST Chocolate Macaron, Milles-Feuilles Domaine la Tour Vieille Banyuls Rimage Mise Tardive 2008 PHOTOS BY CASHMAN PHOTO Gyu Kaku Japanese BBQ Co-Owner Alan Vu, Southern Wine & Spirits of Nevada Master Sommelier Ira Harmon, Gyu Kaku Japanese BBQ Co-Owner Tracy Vu, Southern Wine & Spirits of Nevada Master Sommelier Luis DeSantos. Professionnel du Vin Gustav Mauler, Ann Menzel and Chevalier Brian Menzel. Kimberly Friedmutter and Chevalier Brad Friedmutter. Executive Chef Joshua Smith and Vice Conseiller Gastronomique National Michael Severino. BAILLIAGES 2 0 1 6 v 2 :: G A S T R O N O M E :: 73

Articles in this issue

Archives of this issue

view archives of Gastronome - VOL2 2016