In the Kitchen: Chef Bruno Davaillon at The Mansion

Here we go:

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Bruno has arrived. We dined with some media types on Tuesday night, then returned with friends on Thursday. Between the two visits, we’ve sampled nearly the entire new menu – check it out below.

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But first, I want to give a big shout-out to my buddy Eric Brandt who, while retaining his title as Executive Sous Chef, has led the kitchen at the Rosewood Mansion on Turtle Creek with grace and skill for the past nine months. He is a class act.

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^Exec. Sous Chef Eric Brandt and ^Chef d’Cuisine Jason Maddy remain in the kitchen under Executive Chef Bruno Davaillon.

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Let’s start off with a bang! (No, that’s not for us…) But Bruno asks “How many at your table?” – and whips up 5 of these:

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^ Amuse Bouche: Hamachi with Green Apple Mustard, Daikon, Cucumber, Apple, Jalapeño Milk. It’s killer. “That’s going on the menu,” he says.

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^ Shrimp Cocktail – Horseradish Panna Cotta, Spicy Tomato Syrup; ^ Maine Lobster Salad – Tomato Confit, Caviar Cream.

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^ Components of the King Crab and Butternut Squash Soup (poured at table); and the accompanying King Crab Spring Rolls.

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^ Potato Gnocchi – Artichoke Barigoule, Pancetta, Basil; ^ Wild Mushroom Risotto – Duck Confit, Aged Parmesan.

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^ Eric Brandt’s Tartare of Spicy Ahi Tuna and Hamachi with Yuzu Vinaigrette and Jalapeño; ^ and his Seared Hudson Valley Foie Gras – Roasted Texas Red Pear, Cornbread and Coriander Honey.

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^ Day Boat Scallops – Cauliflower Composition, Ice Wine Vinegar Emulsion; ^ Coriander and Chive Crusted Monkfish with Lobster Minestrone.

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^ Eric’s Pan Seared Wild King Salmon – Horseradish Apples, Celery Root and Parsley; ^ and new, Chorizo Crusted Atlantic Halibut – Stuffed Piquillo Pepper and White Bean Puree.

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^ Duo of Prime Beef Ribeye and Brisket Short Rib – Potato Fondant and Gorgonzola Cream.

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^ Bison Tenderloin “au Poivre” – Autumn Vegetable Fricassee; ^ Roasted Veal Loin – Crispy Sweetbreads, Chanterelle Mushrooms, Fig Chutney.

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^ As I document the goings-on, Mansion Wine & Beverage Director and Sommelier Michael Flynn drops by with a spot of wine. Meanwhile my table-mates consume most of my delicious Lobster and Cavatelli Pasta – Pancetta, Peas and Mint (hence no photo).

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^ Bruno prepping the “Special”…

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^ Sous Vide of Pheasant Breast – “Sausage” of Pheasant Leg, Foie Gras and Pancetta, rolled in Pistachios. With sautéed Green Cabbage, White Grapes and Black Trumpet Mushrooms, Roasted Quince and Seckel Pear.

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Bruno’s additions to the Dessert Menu: ^ Mansion “Candy Bar” with Lemon Thai Basil Sorbet; ^ Maple & Macadamia Nut Napoleon with poached Seckel Pear.

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^ Apple Seven Ways – I had this twice. That’s, like, 14 apples. (‘Apple Composition’: Apple Clafoutis, Poached Apple, Apple Sorbet, Compote of Granny Smith’s, Green Apple Foam, Crisp Apple Wheel, there’s another one in there, too…)

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^ Lingering after service.

So…? Well, it’s no secret that I am a fan of this place… and I am very excited about the food I enjoyed on these visits – as were my dining companions, as are the staff. Bruno – the man, and his food seem a perfect fit for this elegant and evolving institution. I hope to see you here. On this particular evening, I joined some friends at The Mansion’s Wine Chat, hosted by Michael Flynn each Thursday at 6:15:

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It’s fun, educational, only $25 and you never know what Michael is going to break out – typically four or five wines are offered, on a theme. I famously missed the wines of Burgundy one week, and have yet to hear the end of it! Read more about Wine Chat here.

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