I always get excited when I make a reservation in Chapter One it is really my favourite restaurant in Dublin. This trip was no different from any other meal I have had here.
I sometimes feel I’m every chefs worst nightmare but this is never the case here. Components are removed from any dish that may not suit me with no fuss what so ever. What I like about dining here is how discreet they are about my dietary requirements.
We arrived on time for out table and Declan asked if we would like a drink in their cosy bar or to be brought to our table. We choose a drink in the bar and ordered 2 glasses of Champagne. We were given the food and wine menus. Declan is very professional and easy to chat to. No meal is ever complete here without some laughs with Martin.
Our Order was taken and for starters I decided on Cured Clare Island organic salmon, with smoked salmon mousse, Fresh peas and yuzu jelly. The flavours were so fresh. Delicious.
For main course I decided on Hake with pickled Fennel and braised white beans, cockles, razor clams. I have had this dish several times here and it never fails. The Hake was cooked with perfection, the texture was beautiful, all the accompaniments enhanced the flavours of the Hake, but you wouldn’t expect anything else from Ross Lewis.
Been completely stuffed from the delicate flavours of this Michelin Star food and a lovely Bottle of of Billecart Salmon Champagne (A great recommendation from Declan) we decided to leave the dessert but have an Irish Coffee. It was delightful to experience GUERIDON service in this Michelin Star restaurant. It really was very entertaining. Mine was made without the cream. I can honestly say this whole lunch date was one if one the best meals of my life. I just wished I lived closer I would go every day.
It was an honour to meet Ross and receive a signed copy of his cook book, An Irish Food Story. This book can be purchased in Chapter One or on line on their website. Keep an eye on my blog of details on how you could be the lucky winner to win a signed copy.
If the kitchen is the engine room of Chapter One then the restaurant is most definitely “The Good Room”! It has been renovated and upgraded over the past five years under the watchful eye of our interior architect Maria MacVeigh. It is sleek and elegant with the use of textured fabrics and warm colours to create a comfortable and elegant space.
We made a conscious effort to source Irish crafts people who have made various pieces for us, such as Kieran Higgins’ bog oak sculpts, Joe Hogan’s hand woven baskets, Colm Hassett’s beautiful table for the Jameson Room and David Coyne’s bespoke pedestals and stunning table in the Demi Salle. The wood used in these pieces is all sourced in Ireland and our artwork is from predominantly Irish artists. We are very committed to celebrating the integrity of people who are masters of their craft.