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Chef Bruno Davaillon grew up in France's Loire Valley and cooked his way through New York, Los Angeles, and Las Vegas before Texas claimed him. Nearly 20 years in Dallas, including a defining tenure at the prestigious Mansion Restaurant, have made him one of the most influential voices in the city's culinary scene.

Specialties include hot honey crisp duck breast, a play on duck l'orange; confit king salmon poached in olive oil; and a caramelized goat cheese and red onion tarte. 

Hot Honey Crispy Duck Breast features perfectly seared duck with a crisp, golden skin and tender, rich flavor, balanced by a bright winter citrus jus. Sweet heat from the hot honey pairs beautifully with delicate Hakurei turnips and confit kumquat, creating a dish that is both elegant and vibrant.