The top talent at one of Dallas's most hallowed restaurants is saying sayonara. Rosewood Mansion on Turtle Creek executive chef Bruno Davaillon will depart the hotel's kitchen at the end of November, critic Leslie Brenner reports on GuideLive.
Eater's roving critic Bill Addison lavished praise on Davaillon's imaginative, technically precise cooking last year, complimenting sophisticated dishes like cauliflower panna cotta with caviar and sweetbread raviolo over chestnut puree.
Davaillon, who came to The Mansion in 2009 from Alain Ducasse's Mix in Las Vegas, filled the vacancy left by John Tesar. (Tesar's predecessor was Dean Fearing, who'd been there since 1984.) Clearly, filling the Frenchman's shoes won't be an easy task for Rosewood.