Restaurant Patrick Guilbaud Review: A Dublin Delight
Restaurant Patrick Guilbaud menu: A foodie's magical and delightful 8-Course tasting journey revealed.
If you want to fine dine in Ireland, visit Restaurant Patrick Guilbaud and try the Patrick Guilbaud tasting menu.
Indulge in the exquisite 8-course surprise tasting menu that will leave you speechless.
The menu and service will make you want to hug everyone in the restaurant.
As I concluded the 8th course, I left with a culinary experience that set the bar for fine dining.
I couldn't help but embrace Patrick Guilbaud and our wonderful server, as they hand their hands in the most remarkable meal of my life.
Jocelyn Lee sitting with Restaurateur Patrick Guilbaud.
The Patrick Guilbaud Michelin Star dining experience
I ventured into the finest restaurant in Ireland with the preconception that only the food would stand out.
I was wrong.
I uncovered the additional piece to the puzzle that makes up the two-star Michelin restaurant in Dublin.
People.
It became crystal clear after I dinned at Patrick Guilbaud that the staff members, servers, and sommeliers work in tandem, like a well-oiled machine, to send you on a unique gastronomic ride.
The people account for the two Michelin stars that Guilbaud has proudly earned.
With the world-class team serving me, all I could was enjoy the journey one bite at a time and surrender every taste bud to the moment and plate.
It was tantalizing like no other dream.
Like a high-end drug only sold on Upper Merrion Street.
Edrin and Violet Osmani sitting with Restaurateur Patrick Guilbaud.
How Patrick Guilbaud transforms fine dining
After exquisite food, stellar service, and white linen, I was impressed with the service.
Every wait staff member exemplified passion, personality, and humor (skill too!)
Our French server even made a joke!
I guess that’s what people do in Ireland…
Both the skilled staff and the food at Patrick Guilbaud took my tastebuds on a gastronomic adventure.
I tasted tradition paired with local produce and flavors prepared by some of the best culinary artists in the world.
After I finished each dish, my perception of fine dining transformed into this idea of people and food working together to create something new.
It was magical.
And it all started in a Georgian townhouse at 21 Upper Merrion Street in Dublin, Ireland.
Violet Osmani at Patrick Guilbaud dining through the he 8-course tasting menu.
Restaurant Patrick Guilbaud review
THE BUBBLY STARTER
When you arrive, you will be offered a glass of bubbly.
No one needs to be a wine or beverage expert here.
Just think about what your palate loves and tell them. Dry, sweet, crisp, or maybe fruity?
EXQUISITE RESTAURANT DECOR
You’ll notice that each table showcases a unique decoration.
The absence of “cookie-cutter” table decorations signaled that something was different about this place.
They are subtle, intriguing, and golden. Mine was a lemon head…
THE EIGHT COURSES
01 | Flaggy Shore Dainty Oysters
Bright green flesh of kiwi, on top of a mini oyster, soaking in granny smith apple. A course that brings you into the fresh local flavors of Ireland.
This dish recalled a childhood nostalgia for candied apples in the fall.
02 | Amalfi Fennel Carpaccio
03 | Marinated Raw Diver Scallops
So good, I forgot to take a picture. Oops. Next time!
04 | Pan Roast Duck Foie Gras
Pineapple and dark rum flavors cut through the fat of this foie gras like a sharp knife.
This organ of duck was the most memorable on the menu. It brought back memories of summertime in Hawaii with my grandma.
05 | Native Blue Lobster Tail
A locally caught lobster, presented in a cauliflower coconut satay. Topped with a citrus lobster veloute to balance the rich sweet tail.
06 | Anjou Squab Pigeon
Young pigeon, a dark, tender, and delicately flavored meat.
The squab was the show stopper on the menu. Resting on flavors of cabbage and salted bean rayu.
This was my first pigeon. Not to be confused with the pigeons we like to kick away on the street. Squabs are immature pigeons, about 4 weeks old, that have never flown. Therefore the meat is very tender. I only know this because our waiter gave the rundown to little ole’ me.
07 a. | Selection of French & Irish Farmhouse Cheese
When the cheese course arrives, you get to choose three. Only three.
A unique moment where the knowledge of their team comes through, and you get to have the cheese-monger experience you always dreamed of.
07 b. | Delicate treats to go with your cheese
As you transition from your main courses to dessert, the menu gives you what I like to call “fancy snacks” to cleanse and transition your palate.
07 c. | Salad of Fresh Strawberry
Fresh strawberry sorbet nestled under basil ice cream with white chocolate on top.
A palate cleanser that pleasantly reeks of summer and freshens like a blanket of snow.
At this point, you think it’s over, but it’s not.
08 | Grand Cru Coeur De Guanaja Chocolate Tart
Get your chocolate fix in time.
Bourbon vanilla cream with a chocolate vanilla tart. Can you see the flakes of gold?
Surprise Truffles!
It is a surprise menu when they bring you a gigantic box of truffles at the end.
Biting into one of these was like finding the cherry on top of the cherry.
Patrick Guilbaud FAQ
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YES. Reservations are essential. Book your table ahead of time.
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Check out their Instagram page for fresh content and news.
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The restaurant has an extensive wine list and a sommelier onsite to recommend paring.
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Smart Casual. No shorts, tracksuits, or sports attire allowed. In other words, you’ll have to leave your Lululemon pants at home. No jeans! Remember, the staff will already be looking sharp.
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YES. Check out the Restaurant Patrick Guilbaud menu for lunch. Guests still need to make a reservation.
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The restaurant has two Michelin Stars and is located in Dublin city centre beside the Merrion Hotel.
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Guillaume Lebrun is the Executive Chef at Patrick Guilbaud.
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Head on over to Patrick Guilbaud on Tripadvisor to find more ratings and beautiful pictures of the food.
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The 8-course tasting menu starts at €245 per person. If you do the wine pairing the price goes up. The lunch menu is €90 a person for three courses. For al la carte dining you can expect to pay anywhere from €110 to to €160.
Have you had a Patrick Guilbaud dining experience? Please share!
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