Chef Davaillon of Bullion clinched the regional title of “Prince of Pork” and will represent Dallas at Grand Cochon, the national finale, on September 15 in Chicago. With full glasses to toast the winning team, the audience cheered on Chef Davaillon. He and his team presented of a French-inspired menu that included dishes such as Paté en Croûte de Provencal, Pied de Cochon Farci, Rillon Comme Chez Moi and the show-stopping Tarte “Boudin Noir.”