Bardot Brasserie

From the cocktails to every course, everything was absolutely perfect. You could really feel the thought, craftsmanship, and attention to detail that went into every dish. The cocktails were exceptional as well. The Melon & Grâce was incredibly aromatic from the very first sip, I was genuinely amazed by how fragrant, layered, and expressive it was. The Blush de Paris was wonderfully fruity and refreshing, with the gin pairing beautifully with the fresh citrus and fruit flavors without overpowering them. The foie gras mousse was another standout. The pairing with nuts added so much aroma, texture, and complexity, making it feel much more layered than the typical foie gras mousse I’ve had elsewhere. The escargots were equally impressive, the sauce tasted incredibly fresh and clean, with none of the muddled or overly heavy flavors I’ve encountered at many other well-known French restaurants. It was somehow refreshing and vibrant while still being deeply rich and complex. There were so many little details in the flavor that revealed themselves as you kept eating. Easily the best escargots I’ve had so far. The Wellington was excellent as well, and honestly on a completely different level from the one I had at Hell’s Kitchen. The mushroom layer was especially memorable, deeply savory and aromatic, with an almost bone-marrow-like richness that became more pronounced the longer you chewed. It was on the saltier side, but surprisingly, that worked really well with the cocktails. The filet itself was cooked beautifully and had great flavor. I’ve only tried Wellington at a couple of places, but between the two, BARDOT’s was easily the more impressive one.