Destinations Magazine

Chef Bruno Davaillon Opens Bullion

By Ohsocynthia @OhSoCynthia
Chef Bruno Davaillon Opens Bullion
Images courtesy of Bullion; Photos by Eighty Three Creative
Elevated above the ground floor of 400 Record, Bullion is the latest culinary excursion of Michelin Star-awarded Chef Bruno Davaillon. Boasting a range of classic and contemporary French dishes, it is French cuisine realized through Chef Bruno’s eyes. He may revisit the classics but he does them lighter. He wants his ingredients to stand out and have guests enjoy French food the way he would eat it. Chef Bruno feels this is a culinary style missing from the Dallas restaurant scene. “French food doesn’t have to be stuffy. I wanted to create an elevated yet approachable atmosphere where I could share my passion for French cuisine. The menu at Bullion features simple ingredients prepared using French techniques that highlight and enhance the natural flavors. Opening a restaurant such as Bullion has been a lifelong dream,” said Chef Bruno Davaillon, Executive Chef and Partner. The restaurant's namesake is twofold: the gold bullion issued under the French Minister of Finance Claude de Bullion under Louis XIII and the Latin definition of the verb “to boil” (bull朝re).
Alongside Chef Bruno is General Manager Victor E. Rojas, who has been associated with some of Dallas’ best restaurants, and procured partnerships for Bullion with the finest companies for service and tableware such as Christofle, Bernardaud, Garnier-Thiebaut, and The Citizenry. Nightly, Victor and his team orchestrate the guest experience from beginning to end. Chef Davaillon states, "I'm so excited to have the opportunity to create a new restaurant for Dallas. The building, and the downtown location, makes this project very special. I'm ready to write this next culinary adventure.” Bullion officially opens to the public on Friday, November 17, serving dinner Monday through Saturday. Lunch, Monday through Friday, will be offered in the coming weeks.

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