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Restaurant Patrick Guilbaud

13/7/2014

2 Comments

 
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With 2 Michelin stars, Restaurant Patrick Guilbaud must be considered Ireland's finest restaurant. Located in the Merrion Hotel in Dublin, it has been open for over thirty years and describes its food as 'contemporary Irish with classical roots'. Aiming to deliver 'an impeccable dining experience', they achieve their goal and the meal was faultless from start to finish. The food is of the highest standard, the presentation precise and appealing, the flavours full while being superbly balanced such that each dish leaves you thinking there is little to nothing that could have been done to make it better. This is very fine modern gastronomy indeed.

Service matches the food and as you would expect with a 2 star restaurant, your every need is catered to. It is a restaurant to be pampered in. Meanwhile, the wine list is not a list, it's a book and is seriously impressive. The downside however to them carrying so much choice is the applied mark up and drinking here is an expensive affair: our pre-lunch glass of champagne was €25 per glass and you should expect to pay €100+ for whatever bottle of wine you eventually settle for. Admittedly, it's probably in line with restaurants/hotels at this level.

Overall, we were impressed by Restaurant Patrick Guilbaud and it's clear why they are so well regarded. They aim for the very best in all areas and succeed, making it very much a world class restaurant.
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Lightly jellied datterino tomato consommme, lemon olive oil and buttermilk sorbet, garden herbs and flowers
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Croquettes of suckling pig, fried quail egg, foie gras, pancetta, red pepper mostardo
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Red King Crab and Cucumber Maki Lemon Croquant, Bombay Sapphire and Mint, Vanilla Oil
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Wild halibut, red curry, etuvee of pea and radish
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John Dory cooked ala plancha, smoked tomato and charred corn
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Lacquered challans duck, orange, hibiscus, rhubarb (part 1)
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Duck (part 2): salad of caramelised leg, aigre doux dressing
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Roast young farm rabbit "farci" lemon and licorice, spring vegetables, shoestring potatoes
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Gariguette strawberry vacherin sheep's milk yoghurt sorbet
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Warm criollo chocolate biscuit, milk chocolate, hazelnut centre, stout ice cream
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Contemporary dark chocolate tart, bourbon vanilla ice cream
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Chef Kieran Glennon
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2 Comments
doug
23/7/2014 08:51:28 am

Well come back to you! Delighted you got around to visiting Dublin where there are now many restaurants worthy of a Star or two! Looking forward to your next review- please don't leave it so long!

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Pub accountant link
5/8/2014 01:45:25 pm

Wow food looks amazing x

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