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BARDOT Brasserie Mimolette and Macaroni Gratinée

About BARDOT Brasserie

Prepare to be reintroduced to classic French cuisine with a twist only Chef Michael Mina could bring. The menu features iconic French comfort food and an array of both New World and Old World Wines.


Macaroni Gratinée

4 1/4 Cups - Pasticcio Noodles
¾ Cup – Salt
10L – Water
1 ½ Tbsp - Sugar
4 ¼ Cups – Crème Fraiche
5 Cups – Mimolette Cheese, Finely Grated
1 Cup – Parmesan Cheese, Finely Grated
¾ Cup – Whole Milk
2 tsp – Kosher Salt
3 Tbsp – Sodium Citrate


Bechamel Sauce

1 Cup – Butter, Cubed
1 Cup – All Purpose White Flour
3 ¾ Cups – Whole Milk
½ - Yellow Spanish Onion, Peeled
5 Whole Cloves
8 Cups – Sour Cream
1 Tbsp – Kosher Salt
Pinch – Whole Ground Nutmeg
1 – Fresh Bay Leaf


Macaroni Gratinée

  • Step 1: Spray the mousse molds with nonstick spray and then line with plastic wrap.
  • Step 2: Mix the water and salt in first portion of recipe and begin heating to a boil.
  • Step 3: While the water is coming up mix the sugar, crème fraiche, mimolette, parmesan, whole milk, salt from second part of recipe and the sodium citrate. Heat the cheese mixture being careful not to scorch the bottom of that pan.
  • Step 4: It will start to split and look broken and then as it heats past 70c the sodium citrate will start to do the work of pulling it together, at this point blend it with a large stick blender to finish the emulsification. Hold this cheese fondue hot while you cook the pasta.
  • Step 5: Drop the pasta into the boiling salted water for exactly 6 minutes. This should render the pasta barely cooked with no crunch, if it seems to firm please use your judgement (I’ve had it seem to cook faster/slower at different elevations).
  • Step 6: Drain the pasta fully and then add to the hot cheese fondue, working with double gloves mix the noodles carefully with the cheese trying hard to not break the noodles.
  • Step 7: Lay the cheesy mixture lengthwise into the molds working quickly while still hot. You can use your fingers to break the pasta into smaller lengths to fill any small gaps at the ends. Fill it a little over the top of each mold. Should need 18 molds I ask for 20 because there will be a little extra. Looking at the picture you can see our desired effect. If done correctly it looks as if the noodles were never long, rather it seems the short pasta was stacked individually.
  • Step 8: Chill the logs of pasta with a little weight on top to make a firm mold.
  • Step 9: When fully chilled the pasta should be cut into 2cm slices like a bread loaf.
  • Step 10: After this the slices can be seared on one side with a non-stick pan. Tray very cold you can invert the sheet tray quickly to a plancha that is hot and well-greased and then cook just the one side for a dark golden brown color.
  • Step 11: The pasta should then go into a cooler and be wrapped once cold for storage.


  • Step 1: Sachet the clove and bay leaf in cheese cloth. Put the onions in a bag with this sachet and steam at 215 f for one hour in an even layer.
  • Step 2: Melt the butter in a pan and sprinkle in the flour, cook with a wood spoon over medium, even heat until the flour is fragrant and a mass forms that begins to steam. Add the cold milk and whisk to incorporate while heating.
  • Step 3: Simmer and cook until the mass becomes homogenous.
  • Step 4: Transfer the dough mass to a hotel pan and wrap tightly with no air inside.
  • Step 5: Steam this for 1 hour at 215 f to fully hydrate the flour.
  • Step 6: Remove the sachet from the onion bag and blend the onion in a high powered blender in batches with the cooked flour mixture and crème fraiche until very smooth.
  • Step 7: Add seasoning at end of salt and nutmeg.
  • Step 8: Cool and store.