Thursday 19 October 2017

Record year for big-spender favourite Patrick Guilbaud's

Patrick Guilbaud inside his restaurant, Patrick Guilbaud's at the Merrion Hotel Picture: Damien Eagers
Patrick Guilbaud inside his restaurant, Patrick Guilbaud's at the Merrion Hotel Picture: Damien Eagers

Gordon Deegan

Ireland's most celebrated restaurant is enjoying its best ever year since it opened 35 years ago.

Restaurant Patrick Guilbaud is Ireland's only two Michelin star restaurant, and restaurateur and co-owner Patrick Guilbaud said that the last three years for the business have all been record-breaking.

The restaurant's financial performance in 2014 and 2015 beat previous highs, and 2016 is better again, he said.

Mr Guilbaud was commenting on new accounts for the restaurant's firm, Becklock Ltd, with the Companies Office showing that accumulated profits at the business increased €120,236, going from €444,295 to €564,531 in the 12 months to the end of August last.

The famed restaurant is housed in the five-star ­Merrion Hotel in Dublin and counts two of Ireland's best-known businessmen, Martin Naughten and Lochlann Quinn, as minority shareholders.

In an interview, Mr Guilbaud said that 2016 "is very strong, very steady - it does reflect the economy".

Asked if he had any plans to expand and open up another restaurant, the 64-year-old joked: "I'm too old for that."

He said: "At the restaurant, we do the best that we can do and always be nice to the customer."

The 20-table restaurant ­employs 38 while Mr Guilbaud, celebrated chef Guillaume ­Lebrun and restaurant manager Stéphane Robin continue at the helm of the business.

The three are also shareholders in the company.

A four-course meal at the restaurant will set you back €130 and some of its dishes include butter roast squab pigeon; roast milkfed veal and sweetbread; turbot poached in aromatic milk and annagassan blue lobster poached in salted butter and pan roast duck foie gras.

Mr Guilbaud confirmed the restaurant will close from next Sunday, August 14 until mid-­November to accommodate building works at the Merrion Hotel and a full refurbishment of Restaurant Patrick Guilbaud - from the restaurant's front of house to its wine celler.

Mr Guilbaud said that ­tourists drive business at the restaurant for the summer months, while 'locals' dominate between September and May.

The restaurant was first ­established in 1981, and moved to its current surroundings from St James's Place in 1997. The restaurant contains a wine ­cellar, which now contains 25,000 bottles from all over the world.

Irish Independent

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