Arriving at Bullion
We were served our first course of foie gras torchon, steak tartare and octopus carpaccio. The foie gras was seared, accompanied by a seasonal marmalade and brioche. The richness of the goose liver was enhanced by the sweetness of the marmalade. It was perfection. My octopus was sliced thinly and garnished with almonds and orange aioli, a delicate but exquisite and beautifully plated combination. The steak tartare. What more can you say about this wonderful cut of meat seasoned in such a way that makes you want to immediately order a second serving? Accompanied by house made chips and some shaved radish, it alone is enough for a return visit.
We welcomed our mains, coquelet roti and king salmon for my dining companions and canard a l’orange for me. The roasted chicken with braised romano beans, shitaake mushrooms and a side of pomme frites deserved and received praise, as did the salmon in coconut broth with lime and chorizo. The highest accolades however, were reserved for my duck. It arrived perfectly cooked medium rare with daikon radish, endive and orange marmalade. It was so good it became a tactical battle to keep the majority for myself.
Bullion has a substantial wine list but we relied on the sommelier’s expertise in providing wines by the glass because of our diverse menu selections. He did not let us down, with excellent pours of both reds and whites complimentary to each dish.
Finally, it was time for dessert. I had my eye on a favorite French pastry, mille feuille from the very beginning. Puff pastry, layered with vanilla pastry cream, sprinkled with powdered sugar and a dollop of dulce de leche on the side was heavenly. The dulce de leche, a spanish caramel, added an interesting non-traditional twist. That and an espresso concluded our meal.
Throughout our meal, service was impeccable and the cost was what one would expect of such a memorable restaurant.
You can’t go wrong here, if you are in Dallas searching for a place to celebrate – anything!