A new book capturing the story of two Michelin stars
AWARDED their first star in 1988, Restaurant Patrick Guildaud hit the culinary heights in 1996 when it secured its second Michelin Star, something that they have retained to date. The First Thirty Years is a unique book that documents their story combining history, recipes and testimonies from some of Ireland’s leading celebrities and business people such as Bono, Eamon Dunphy, Paul McGuinness, Kevin Myers, Martin Naughton, and Lochlann Quinn as well as loyal customers.
The book was launched this week and captures the story of Ireland’s only two Michelin Star restaurant.
Hailed as the “flagship of Ireland’s gastronomy”, the book features a foreword by Bono, stunning photographs by celebrated photographer Barry McCall and over 40 unique recipes from the Guilbaud kitchen. It was designed by Iain Slater of Slater Design and edited by Djinn von Noorden.
Written by author Susan Ryan, the 264 page book details the origins, tribulations and triumphs of a restaurant which was opened by Patrick Guilbaud in December 1981 in the midst of a recession but survived and thrived to become a venerable Irish institution. Today it is Ireland’s most award-winning restaurant.
The story of Restaurant Patrick Guilbaud is told from three points of view: Patrick as restaurateur, Stephane Robin as Manager and Guillaume Lebrun as Executive Chef. This approach gives a three dimensional view of the inner workings of the restaurant.
It outlines the challenges of introducing new dishes into Irish life and the difficulties in the early days in sourcing certain vegetables and herbs. There were the controversies over portion sizes and the fact that salt and pepper was not put on tables. Then there was “spudgate” – customer outrage that potatoes were not served with every meal – and the struggle to keep ahead of the tax man.
Restaurant Patrick Guilbaud has consistently secured major Irish and international culinary awards and has even won over the harshest of critics – children. It has always operated a child friendly policy and some junior reviewers stated that the food at Restaurant Patrick Guilbaud was “delicious – as good as McDonald’s.”
The Irish Hospice Foundation (IHF) will benefit from the sale of the book. The IHF is a national charity that promotes the hospice philosophy and supports the development of hospice and palliative care.
The book will retail at €50 and will be available at Avoca Stores, Bob Bushell, Brown Thomas, Dubray Books, Fallon & Byrne, House of Fraser, Louise Kennedy, The Irish Hospice Foundation and the restaurant itself at 21 Upper Merrion Street, from Monday 17th October. Some 250 limited edition books – which are numbered, signed and come in an individual slipcase – are available at €200.
