Chef Talk: Joshua Smith, Executive Chef at BARDOT Brasserie

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Michael Mina’s beautiful BARDOT brasserie at the ARIA resort transports you to a classic French cafe in the 1920’s with an authentic gourmet menu that will blow your tastebuds away. Featuring a fresh take on iconic French comfort, Mina’s original concept has been taken to new heights with executive chef, Joshua Smith, leading the restaurant’s talented culinary team. We spoke with Smith to find out the secrets of what makes a meal at Bardot Brasserie so memorable.

What excites you about cooking in Las Vegas?
For starters it’s my home town! It’s very exciting that I have the opportunity to serve a diverse audience in one of the world’s most visited destinations.

What is it about cooking for a Las Vegas audience that is different than other major foodie markets?
Since Las Vegas is a transient city, it takes a little more effort here to connect with your guests but at the end of the day EVERYONE is in town to make exciting memories and have a good time,  that’s truly unique!

What goes into curating your menu?
There’s a lot of trial and error that goes into curating a menu. In order to create our refined yet approachable dishes, it’s important for us to research so that we can emphasize the essence of French cuisine and meticulously execute each step.

Do you feel a menu can have more “risks” in Las Vegas as opposed to other markets?
I passionately feel that it’s quite the opposite.   In Vegas you need to be firing on all cylinders at all times and I only serve recipes that are 100% vetted to my guest.

How often do you add/subtract menu items?
We rarely add or subtract menu items. What we do change – all the time, in fact – are the things most guests aren’t aware of. Things like re-tooling current dishes to make them more delicious and crave-able.

Where do you source your ingredients from?
We source our ingredients from all over so it would be difficult to list them all. A few include: eggs from Chino Valley Egg Ranch, chickens from BOBO Farms in upstate New York, Duroc pork from Creekstone here in Las Vegas, mussels from Salt Spring Island, scallops from Viking Village, New Jersey, and rock cod from Monterey Seafood in San Francisco.

Do you do seasonal specials?
We do sometimes offer seasonal specials but first we’ll test out the ingredients on our staff before incorporating it in dishes for guests. Usually, it’s delicious. Who can resist black truffles, wild mushrooms or game birds?

What are your favorite items on the menu?
At BARDOT we offer a mature and responsible menu program that I’m very proud of so picking one favorite is impossible. I love the Heritage Chicken Roti, Prime Steak Tartare and the Bone Marrow Au Poivre. Also, the Salmon Aux Lentilles is a fantastic option.

What dishes are a “must” if it’s your first time here?
For first time guests, I would recommend the Escargots Bardot, Duck Wings À L’Orange, and the Oak-Smoked Duroc Pork Chop. These dishes are light-hearted interpretations of French classics that showcase what BARDOT is really about.

Describe your restaurant in one sentence?
I would describe BARDOT as a classic, French-values driven brasserie with sincere hospitality, honest food and remarkable beverage program.

Executive Chef Josh Smith
Executive Chef Josh Smith

BARDOT Brasserie at ARIA Resort & Casino
3730 South Las Vegas Blvd.
Las Vegas, NV 89109
(877) 230-2742

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