Thinking the other day about our last visit to Las Vegas in 2017, and the really terrific brunch we enjoyed at Bardot, Michael Mina’s restaurant at the Aria Hotel. Clicking around, I found their recipe for poached pear clafoutis, and I made it over the weekend (pics, and a link to their recipe at the bottom of this post).
First, though, have to show how really pretty the restaurant is:
it’s just dark and rich, with the right amount of shine
such a great hamburger and fries
for me, the house-smoked salmon plate
Completely would recommend for brunch. Perfect.
While we didn’t have a dessert that visit, I totally wanted to try to make their poached pear clafoutis here at home. I won’t repost it here as it’s their recipe (and I followed it very closely) but here are a few pics of the — pretty easy — process in case you’re considering
None of us are particularly fond of pears, but agreed this was a fine, every-now-and-then kind of brunch-y sweet. It had a very soft, eggy pancake texture, and the powdered sugar on top (many people add ice cream and I can also envisage a really big spoonful of freshly whipped cream on top too) make it. This more-than-a-dusting-but-not-Morning-Call-level powdered sugar atop got it going. Nice!
