I had the privilege of spending 10 days in the Mansion’s kitchen with Davaillon as I worked on a profile published in January 2014. I left with admiration for his technical prowess, his creative genius, his humility, and the integrity with which he approaches everything he does. In the article, a quote brilliantly encapsulates his mission: “to highlight the food, keep the beauty of the food. A lot of people say that, but then they get in the way.”
Under Davaillon’s leadership, the Mansion’s food quietly achieved culinary feats, whether played out in a single dish or in the nuances of a tasting menu; and some of Dallas’ top culinary talent owes a debt to his mentorship.
In a phone conversation today, Davaillon said he could not divulge yet his future plans, but that he would do so “in the coming weeks.” He will continue at the Mansion through November.
