Bruno Davaillon’s Frisee Salad with Sauteed Chicken Livers. The Mansion, Dallas

So taken were we with the piece in the September issue of Wine Spectator featuring Chef Bruno Davaillon of The Rosewood Mansion on Turtle Creek and his Chicken Liver Salad With Rosé, that some friends and I got together and asked him to whip us up a lunch featuring the dish.

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The Tortilla Soup may never disappear, but this dish is a far cry:

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^ Bruno's Frisée Salad with Sautéed Chicken Livers, Poached Egg, Shallot and Croutons, here paired with Château d’Esclans Whispering Angel Rosé. The recipe is now available here.

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^ A lovely fish course.

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^ An apple dessert composition from Mansion pastry chef Nicolas Blouin.

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What a beautiful way to spend a Saturday afternoon, bravo Bruno.