Fine dining in Dallas will get a big kick when chef Bruno Davaillon debuts his long-awaited restaurant Bullion. Details are trickling in. Bullion’s menu will represent Davaillon’s contemporary French cooking style that received accolades during his tenure at The Mansion. Dallas, once respected for fine French cuisine, has lost its focus of gallic gastronomy. Davaillon plans to change that.
Expect to find some classic items on the menu, but they might be a tad lighter. Some choices include Escargot Beignets, Salmon Rillettes, Crispy Morcilla an Onion Tart, Braised Rabbit Torte, Potted Duck Confit and Foie Gras, and Dover Sole Meunière.
Davaillon, like so many other chefs these days, wants the focus to be on the fineness of the ingredients. To ensure he has the best to choose from, Bullion has partnered with Dallas Urban Farms to create a 40-square-foot in-house hydroponic farm to grow specialty heirloom vegetables, such as herbs and greens.
The 98-seat space designed by Martin Brudnizki Design Studio will be “casual fine dining restaurant with the ambience, buzz and feel of a brasserie.” I think we all could use a dose of that. I’m ready to start sipping French wine again. Pass me the Haut-Médoc.
Bulllion is located at 400 South Record Street in Dallas.
