Knox Bistro Dallas - French Bistro

Your Neighborhood French Bistro

Located mere steps from the Katy Trail on Knox-Henderson, Knox Bistro features fresh pastries and a seasonal menu. Offering brunch, lunch and dinner, this destination will become your neighborhood favorite.

Private Dining

Knox Bistro prides itself on being one of the most accommodating restaurants no matter what occasion. Whether you need a private room for a special lunch meeting or an elegant place to host your next dinner party, we’ll ensure it’s a memorable experience.
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Stephan Courseau
Stephan Courseau
Founder

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Stephan has spent more than 30 years working in various leadership roles in the restaurant business. Along with working for notable restaurateurs / chefs including Alain Ducasse, Daniel Boulud, and Jean Georges Vongericthen, one of Stephan’s earliest positions was as General Manager of the original Le Bilboquet in New York. In 2011, Stephan and his wife, Daniele, moved to Dallas with the purpose of opening the second location of Le Bilboquet, a NYC institution that Stephan used to work for. After successfully establishing Le Bilboquet as a Dallas mainstay, Stephan & Daniele applied their cultivated design aesthetic coupled with a hands-on approach to hospitality and opened their second restaurant, Up On Knox, in 2017.

For their third restaurant, Stephan was looking to bring the type of flawless execution he had witnessed when working for amazing Chefs and have an elevated menu coupled with an ethical meat offering, including a butcher shop. This led him to Curtis Stone and his partner & brother Luke, who had already successfully used these components at Gwen Restaurant & Butcher Shop.

Bruno Davaillon
Bruno Davaillon
Partner Chef

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In 2009, Chef Bruno Davaillon was awarded a Michelin Star as the Executive Chef of Alain Ducasse’s Mix restaurant in Las Vegas. A few months after, Chef Bruno took his star to Dallas, Texas. As a Las Vegas chef, Chef Bruno discovered he served diners only once as no one becomes a “regular” on vacation. Chef Bruno wanted to build a community of gourmands to hold him to a higher standard and motivate his culinary creativity and exploration, which is what he found in Texas. Following an exceptional six-year tenure at the Rosewood Mansion on Turtle Creek, and opening Bullion, in downtown Dallas, Chef Bruno has joined Stephan Courseau as a Chef Partner at Knox Bistro, earning Best of Big D, Best French Restaurant in August 2021, and will assume the culinary direction for all new concepts of Travis Street Hospitality Group.

Bruno was born and raised in the Loire Valley of France, where his extended family traditionally butchered a pig every winter and prepared their own sausages, bacon and rillons. At 16, he left home to work in his first Michelin-starred kitchen, continuing his education at the famed Restaurant Lasserre in Paris. Chef Bruno began his formal education at Lycée des Métiers Les Charmilles, graduating with a degree in the Culinary Arts in 1984.

In 2000, Chef Bruno left France for a Chef de Cuisine post at the St. Regis Hotel in Los Angeles followed by two years at BeauCoup Restaurant in San Francisco. In 2004, he was hand-picked by French culinary icon Alain Ducasse to run his Las Vegas restaurant, Mix.

In 2009, Chef Bruno took the culinary reins of the renowned Rosewood Mansion on Turtle Creek, where he received a James Beard Nomination for Best Chef Southwest in 2012. At the helm of Bullion, the restaurant has seen prestigious recognition such as Restaurant of the Year by D Magazine in 2018. In 2019, Chef Bruno was recognized again by the James Beard Foundation as a semifinalist for Best Chef: Southwest.

Edward Goemans
Edward Goemans
Managing Partner

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Following fourteen years working in the film industry, most recently as Vice President of Production at Paramount Pictures where he oversaw the day-today operations of numerous large scale motion pictures including School of Rock, Four Brothers, & Nacho Libre, Edward decided to pursue his dream of working in the restaurant business. To gain critical first-hand experience in the food business, Edward spent three years working as a server at Bolsa, a farm-to-table restaurant, and then in 2013 met Stephan Courseau who asked him to help open the Dallas location of Le Bilboquet as its Manager. Edward ultimately became the GM of Le Bilboquet and currently is the Managing Partner for all of Stephan’s restaurants.

Press

The 50 Best Restaurants in Dallas: #27 Knox Bistro

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D Magazine

14 Beautiful Brunches to Eat in Dallas

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Eater

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Cancellation and No-Show Policies, will be charged $50 per person if reservation is not canceled 72 hours prior to the reservation date.