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Restaurant Patrick Guilbaud is a restaurant located in Dublin in the Republic of Ireland. The restaurant's proprietor is the acclaimed French professional chef, Patrick Guilbaud, who resides in the Republic of Ireland. Restaurant Patrick Guilbaud claims to be Ireland's most award-winning restaurant. It was established by Patrick Guilbaud in 1981 in James's Place East, Dublin 2 before moving to the Merrion Hotel in Upper Merrion Street, Dublin 2.[1 ] The restaurant was the first in that country to receive two Michelin stars [2] and it has received praise from publications such as The New York Times.[1 ] It has been named the most expensive restaurant in Dublin. [3]



The restaurant's official website promotes a so-called "tasting menu" for dinner. This costs 180 per customer. [3] A four-course "Spring Tasting Menu" costs €85. [4] Workers at the restaurant include the twenty-two-year-old final-year Dublin Institute of Technology Culinary Arts student Eric Matthews, whose cuisine has been covered by The Irish Times.[5]

Guilbaud has spoken of his disapproval of the typical kitchen seen on television shows, saying that when an individual enters his kitchen at Restaurant Patrick Guilbaud, they are met with silence. [2] He believes that, whilst the chef must speak, the staff must ultimatelty work as a team. [2] He has been outspoken of more outspoken younger chefs such as Dylan McGrath, the former proprietor of the Mint Restaurant in Ranelagh, Dublin, who has been seen on camera shouting and hurling abuse at his staff there. [2] Guilbaud labelled McGrath "sad" on the RTÉ Radio 1 show, Conversations with Eamon Dunphy, after witnessing him shouting and swearing at his Mint staff in the fly on the wall documentary The Pressure Cooker, distancing himself and his restaurant from such behaviour. [2]


In February 2004, Restaurant Patrick Guilbaud received a mention in The New York Times, with it being reported that lunch there cost $36 and dinner was available on the premises for as little as $124.[1 ] Guilbaud's food was described as "seriously good" and was served in "seriously elegant surroundings", with "reservations advised" by the newspaper's representative, Robert O'Byrne.[1 ] Food on offer included roast quail coated with hazelnuts.[1 ]

Celebrity clients

The Progressive Democrats chose the venue as the location of their winding down party in 2009. Restaurant Patrick Guilbaud is directly across the road from Government Buildings. [3]


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