Chef Bruno Davaillon on Friday was scheduled to debut his new restaurant Bullion, embracing both the culinary and metallic derivations of the word.
The long-awaited restaurant from the Michelin-star-awarded chef, who served as executive chef of The Mansion on Turtle Creek for six years until November 2015, is a high-end French brasserie in well-appointed surroundings.
“French food doesn’t have to be stuffy,” said Davaillon, the partner and chef in the project, in statement. “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.”
The exterior of the second-floor restaurant, located a block from Dallas’ convention center, is clad in golden scales made with an aluminum and copper alloy, and the blue-and-gold interior is designed by Martin Brudnizki, a Swedish architect. The dining room seats 96, and the bar seats 36.
Bullion features a number of custom art pieces as well as dinnerware by Bernardaud and Christofle tableware.
Davaillon worked with Dallas Urban Farm to install an indoor vertical farm in Bullion’s catering kitchen, where herbs, vegetables and lettuces are grown hydroponically and served in the restaurant.
Take a look at Bullion.
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