What’s Cookin’ with Chef Bruno at The Mansion?
…some really delicious and masterfully executed seasonal fare – that’s what.
But first, Michael Flynn’s fun and informative “Sparklers not from Champagne” edition of Wine Chat.
Afterward, I grabbed my corner stool at the Mansion Bar. Chef Bruno Davaillon obliged with some tastes from the current regular and tasting menus:
^ Dayboat Scallops – Oyster, Roe; and ^ a kind of Frog Leg Lollipop Fritter thingy!
^ An amazing Pheasant Consommé – Foie Gras Ravioli, Black Trumpet, Alba Truffles; and ^ Seared Scallops – Pomegranate, Caramelized Cauliflower, Curry Oil – very nice.
^ Roasted Texas Venison – Sunchoke, Red Cabbage Compote, Pear in White Wine, Bacon Jam …just killer. This dish tastes like December, and exemplifies the new Mansion Restaurant for me… excellent Texas protien, elegant balance of flavor, exceptional execution. Bravo; ^and a Jack Daniel’s Eggnog Martini for good measure!
^ Afterward bartender Birk Baumgartner hit me with a “Calda”: Laurenz “Singing” Gruner Veltliner, Honey & Rosemary-Infused Syrup – (and a shot of Macallan by request). Like velvet Ambien.
Get over to the Restaurant at the Rosewood Mansion on Turtle Creek for a truly special holiday meal, tout de suite!