Booked the restaurant PG earlier in the year along with a reservation at The Merrion Hotel for my wife's 40th Birthday celebration.
I was called by the restaurant on my mobile several days before we were due to go to Dublin just to confirm the booking which was impressive and added to the excitement of our trip.
We had booked a table for 8pm and were shown straight through on arrival. The table was pulled away from the chairs to allow us to sit down which was a nice touch. We had pre dinner G&T's which were pleasant. We ordered a bottle of Chablis Premier Cru from the vast and impressive wine list.
We ordered scallops and crab canneloni to start and Grilled Fillet of John Dory and Poached Blue Lobster for our main courses. Before the meal we were presented with the most delicious appetiser which was a mousse made with potato, cheese and coffee - sounds strange but was delicious and enough to awaken the taste buds. Time between courses allowed for conversation and time to take in the amazing theatre of the workings of this most impressive restaurant. Stephane Robin, the Restaurant Manager was delightful and charming but also incredibly professional in ensuring the staff remained focussed on the needs of all the customers at all times. The service provided by all of the waiters and waitresses was always personable and polite.
We thoroughly enjoyed the pre-dessert course and our dessert of Green Apple Parfait and Warm Criollo Chocloate Biscuit followed by a glass of port each.
The quality of all of the food we ordered and the attention to detail of the presentation was none like we have ever experienced before. It was an absolute pleasure to dine in the most exceptional surroundings and to be given food which exceeded every expectation.
The bill came to 354 Euros which wasn't cheap, but we can honestly say it was worth every penny and more. It was the highlight of our stay and one which we would love to repeat again and again and again and again....
And if you only ever go to one two star Michelin restaurant, then you MUST go to Restaurant Patrick Guilbaud.
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