Confrérie de la Chaîne des Rôtisseurs Bailliage de Dallas

Requests the pleasure of your company for the
Annual Induction Dinner at

The Mansion on Turtle Creek

Sunday November 21, 2010h
Seven o’clock

Black tie with Ribbons
$175.00 per person
Guests welcome

Dallas' most iconic restaurant introduced its executive chef one year ago. Chef Bruno Davaillon comes to the Mansion from Mix, an Alain Ducasse restaurant, which was awarded a Michelin star in 2008 and 2009 under his leadership. Chef Davaillon, the fourth executive chef in the Mansion's 29-year-history, is the only Mansion chef to have earned a Michelin star and is the only Michelin-ranked chef to lead a Dallas restaurant.

A native of the Loire Valley in France, Chef Davaillon (pronounced Dav-e-on) is a graduate of CAP, Châteauroux Culinary School in Châteauroux, France. He ascended the ranks in some of the most highly acclaimed kitchens in Europe, including five two-star and one three-star Michelin ranked restaurants. In 1997 he moved to the United States to become Chef du Cuisine for a United Nations Ambassador.
Chef Davaillon went on to assume the leadership positions at the St. Regis Los Angeles and Restaurant Beaucoup in San Francisco before being tapped by the famed Alain Ducasse to become Executive Chef of Mix in Las Vegas.

"We are thrilled beyond measure to have Bruno at the Mansion," said Duncan Graham, Managing Director of Rosewood Mansion on Turtle Creek. "He arrived in Dallas and was quick to spend time becoming well acquainted with the Mansion's culinary team as well as local purveyors and suppliers of high quality produce, meats and dairy."

Equally delighted to be at the Mansion, Davaillon added that "My family and I have been welcomed so warmly to Dallas by the Mansion team and the people we've met."

Chef Davaillon's cuisine defies narrow descriptions, rather it reveals the brilliance of simplicity. His approach involves choosing the freshest, finest ingredients and combining them to maximize the flavor and texture.
"I feel you should be able to taste every ingredient in a dish. Food should not be complicated or make someone guess what they're eating," Chef Davaillon says of his approach.

Chef Davaillon created a menu just for members of the Dallas Chaine.  Join us as we install our new Bailli Clay Cockerell.  The food will be exquisite and the wines divine!  

2821 Turtle Creek Boulevard Dallas, Texas


Cocktail Reception
Passed Hors d’Oeuvres

Cod Fritters, Piquillo Condiment, Smoked Salmon Rillettes, Chive Crostini
Doquet Blanc de Blancs 1999 Le Mesnil, Grand Cru

Plated Dinner
First Course

Peekytoe Crab Salad, Granny Smith Apple, Jalapeno/Mint Gelee
Crab Vinaigrette
Haut Sanziers Saumur 08 Blanc

Second Course
Striped Bass, Caramelized Endive, Citrus Gremolata, “Daube” Sauce
Marc Morey Puligny Montrachet 2007 “Les Pucelles” Premier Cru

Third Course
Pumpkin Ravioli, Roasted Porcini, Black Truffle, Crispy Pancetta
Domaine Albert Morot Savigny-les-Beaune 1er Cru 2007

Fourth Course
Roasted Colorado Lamb Loin, Moroccan Spices, Autumn Tagine
Château Pichon-Lalande 2000 Pauillac

Sixth Course
Crispy Comice Pear
Cinnamon Sugar, Almond Cream and Licorice Ice Cream
Huët Vouvray 08 Le Mont Demi-Sec

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