“All that glitters is not gold” a well-known expression which means that things may not always be as they outwardly appear, does not accurately characterize Bullion, the latest culinary excursion of Michelin star-awarded  Chef/Owner, Bruno Davaillon.

The name “Bullion” references gold and is a prevalent, decorative theme throughout the restaurant. A stunning golden vessel clad with gold scales and copper-aluminum alloy provides a gleaming facade elegantly poised beneath the Dallas skyline. As guests enter, an impressive spiral staircase, enclosing a spectacular two-story sculpture, Necklace of Dreams, by Jean-Michel Othoniel leads up to the opulent dining room designed by renown Swedish interior architect, Martin Brudnizki.

Bullion, the latest culinary excursion of Michelin star-awarded Chef/Owner, Bruno Davaillon

Instantly, the striking decor and ambiance create the illusion of walking into a classic brasserie in France. If the iconic architecture and interior is any indication to what guests should expect from the range of classic and contemporary dishes on the menu; then one might say, they are in for a rare and special treat.

Cabillaud & Brandade (Cod, Tomato Confit, Lemon, Caper)
Cabillaud & Brandade (Cod, Tomato Confit, Lemon, Caper)

Named one of the Best French restaurants in Dallas, Bullion is open for lunch, dinner, and cocktails. The menu meticulously crafted by Chef Bruno changes seasonally and cleverly transforms French classics into modern dishes that still house the soul of the original cuisine.

 Born and brought up in the Loire Valley of France, in 2004 Chef Davaillon was hand picked by French culinary icon, Alain Ducasse to run Mix, his Las Vegas restaurant, where he went on to receive a Michelin Star in 2008 and 2009.

Motivated to explore his culinary creativity and strive for a higher standard within his career, Chef Bruno moved on to become Executive Chef at Dallas’ Rosewood Mansion on Turtle Creek in 2009 and in 2012, he was a finalist for the James Beard Award for Best Chef Southwest.

Following a superior, six-year tenure with The Mansion, Chef Bruno along with the Mackie Family opened his first restaurant, Bullion. With a reputation for providing the most innovative interpretation of French cuisine in the city today, Bullion continues to live up to the significance of its referential name.

“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. It’s French food the way I would eat it. Opening a restaurant such as Bullion has been a lifelong dream. Dallas has been very kind to me and I invite all my friends to come to Bullion. I am thrilled to share my love for French cuisine”.                  ———   Chef Bruno Davaillon, Chef and Owner

Paté En Croûte

Website: https://bullionrestaurant.com
Social Media: Instagram: @BullionRestaurant | Facebook: @BullionRestaurant | Hashtag: #BullionRestaurant #ChefBrunoDavaillon

Photograph of Chef Davaillon by Kathy Tran