Chefs Prep Q&A series<\/a>, where we ask Dallas chefs our most burning culinary questions. <\/p>\nOriginally from the Loire Valley, France, Davaillon honed his classical French culinary foundation in Michelin-starred kitchens in France and at Tante Claire in London under renowned chef Pierre Koffman. He earned a Michelin Star as executive chef at MIX by Alain Ducasse. Davaillon moved to Dallas to take the reins at Rosewood Mansion on Turtle Creek. He later opened Bullion, one of Dallas\u2019 most lauded restaurants, before it closed during the pandemic. <\/p>\n
The chef has recently served as executive culinary director over six restaurants at Travis Street Hospitality Group. Two of those spots, Knox Street and Georgie, are Michelin-recommended. He\u2019s now back in the kitchen at Georgie as executive chef, which is where we caught up with him.<\/p>\n
What\u2019s your favorite guilty pleasure meal?\u00a0
I can make an entire meal with great French cheeses, especially if goat cheeses are in play.\u00a0<\/p>\n
What\u2019s one food trend that you\u2019re tired of?
Overuse of caviar.<\/p>\n
Pick one: Michelin Guide or Luka back?\u00a0
Both. <\/p>\n
What\u2019s the one thing you\u00a0always\u00a0have in your kitchen\u00a0at home?\u00a0
Wooden spatula and an old Le Creuset cocotte.<\/p>\n
Who\u00a0is a Dallas maker (farmer, pastry chef, barkeep) you wish more people knew about?\u00a0
Lubellas Patisserie. I like what Maria and her husband are building in East Dallas.<\/p>\n
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THANK YOU!<\/p>\n
You’re all set.<\/p>\n
CLOSE\t\t\t\t\t\t<\/p>\n
What\u2019s the single best meal you\u2019ve ever had?\u00a0
I had a fantastic lunch at Alain Ducasse at the Plaza Ath\u00e9n\u00e9e in Paris years ago. The entire experience was amazing. It\u2019s difficult to just choose one .<\/p>\n
What dish will you be most remembered for?\u00a0
I have no idea. I\u2019m not dead yet.\u00a0<\/p>\n
What are some of your favorite restaurants in Dallas right now?\u00a0
Otaru Sushi & Handroll Bar, Lucia, Encina, Xaman Cafe and Ayahuasca Cantina. I live in Oak Cliff, and it\u2019s great to have good restaurants in the neighborhood.\u00a0<\/p>\n
What\u2019s your favorite bar or restaurant in the world?\u00a0
Hard to pick.\u00a0The New York Bar at the Park Hyatt in Tokyo. Bar Hemingway at the Ritz Paris. I have too many restaurants.<\/p>\n
What\u2019s the worst thing that\u2019s ever happened in your kitchen \u2013 that you can speak of?\u00a0
I executed an almost entire Easter brunch without power, with an open wood grill, no lights and no exhaust.\u00a0We did it using cellphone lights and kept the kitchen back door open to evacuate the smoke.\u00a0<\/p>\n
What\u2019s the hardest day in the restaurant industry?
The usual suspects.\u00a0All the holidays where brunches are involved.<\/p>\n
What French food\/dish do you miss the most (that can only be found in France)?\u00a0
Too many to list, but Andouille de Gu\u00e9men\u00e9 is a Brittany specialty, saucisse de Morteau sausage (smoked pork sausage specialty from Jura area). I love a raw milk Camembert and other raw milk cheeses we cannot find here. \u00a0<\/p>\n
What\u2019s the toughest challenge facing the restaurant industry right now?
Navigate high costs of goods, labor challenges and maintaining the integrity and high standard of your concepts.\u00a0<\/p>\n
What\u2019s an often overlooked part of running a restaurant that can ultimately sink it?
Not enough cash flow to sustain the first year and not having a clear concept .<\/p>\n","protected":false},"excerpt":{"rendered":"Chef Bruno Davaillon\u2019s restaurant Bullion might be one of the most missed restaurants in Dallas (a casualty of…\n","protected":false},"author":2,"featured_media":332525,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[2808,102,104,103,4568],"class_list":["post-332524","post","type-post","status-publish","format-standard","has-post-thumbnail","category-dallas","tag-chefs","tag-dallas","tag-dallas-headlines","tag-dallas-news","tag-recommended"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/332524","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/comments?post=332524"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/332524\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media\/332525"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media?parent=332524"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/categories?post=332524"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/tags?post=332524"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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