Chef Bruno Davaillon will easily handle anything the most meticulous guests at the Mansion on Turtle Creek demand. Whatever celebrities or Highland Park divas (I grew up in The Bubble, I know whereof I speak) throw at him, he will doubtless deal with aplomb.
The new executive chef at the Dallas Rosewood property, Davaillon comes directly from a five-year gig at Mix in Las Vegas, an Alain Ducasse restaurant in The Hotel at Mandalay Bay. A few years ago, I had the pleasure of visiting this destination Vegas restaurant and learned that it wasn’t unusual for a last-minute dinner party of 20 or 30, trailing behind the wife of the Shah of Bahrain, to show up and expect the world at their feet. Reports were consistent that Davaillon, a native of the Loire Valley, always took care of even the trickiest customers without breaking a sweat.
So how’s the food, you ask? How about this: Davaillon earned Mix the coveted Michelin star in 2008 and 2009, which is just the clout the Mansion would dearly like to reclaim. The landmark needs it, too, after chef John Tesar took sudden leave early this year and Dean Fearing left for his own digs more than three years ago. 214-443-4747; www.mansiononturtlecreek.com.
