Friday 30 September 2016

Back to the good times as Patrick Guilbaud enjoys best ever year

Gordon Deegan

Published 16/07/2015 | 02:30

Acclaimed French restaurateur Patrick Guilbaud
Acclaimed French restaurateur Patrick Guilbaud

It is firmly back to the good times for fine dining here with Ireland's most celebrated restaurant enjoying its busiest year since it opened in 1981 as profits jumped by €88,039 last year.

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The director of Restaurant Patrick Guilaud, Ireland's only two Michelin star restaurant, Stephane Robin said that 2014 was "fabulous for business".

Mr Robin said that 2015 "is as strong and would be better than 2014 but for we are not doing lunches during the week at the moment. Business is getting stronger all the time."

The director said that the restaurant hasn't served any lunches since June 22 due to building works relating to the extension of the five-star Merrion hotel which houses the multi-award winning restaurant.

The restaurant's proprietor is the acclaimed French restaurateur Patrick Guilbaud,

Mr Robin hopes that weekday lunches will recommence next November or December.

The restaurant's manager since 1986, Mr Robin was commenting on new accounts filed by the restaurant's Becklock Ltd. They show that the firm's accumulated profits increased from €356,256 to €444,295.

The profit jump compares to profits increasing by €80,254 in 2013.

The profits of the last three years follows the business recording a break-even during the depths of the recession.

The filings show that the firm's cash pile decreased from €749,471 to €274,561.

A three-course meal at the restaurant can set you back €105 while an eight-course menu costs €185.

Mr Robin said that some of the restaurant's most popular dishes include 'Red King Crab and Cucumber Maki', 'Blue Lobster Ravioli Free Range Egg Pasta' and the 'Roast Brittany Squab Pigeon'.

Businessmen Lochlann Quinn and Martin Naughton have shares in Becklock and other shareholders are Patrick Guilbaud, renowned chef Guillaume Lebrun and Mr Robin.

Numbers employed have increased to 43.

Asked if it is restaurant's target is to attain a third Michelin star, Mr Robin said: "We still dream of it, why not?"

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