Showing posts with label Michelin. Show all posts
Showing posts with label Michelin. Show all posts

Thursday, February 28, 2019

Izakaya Evening with Echigo Saké at Ichigo Ichie


Izakaya Evening with Echigo Saké at Ichigo Ichie

 
Smashed cucumber with Bonito flake.

For one night this/last week, Michelin Star Chef Takashi Miyazaki turned his Ichigo Ichie restaurant into a Japanese style gastro-pub with a lot of help from Mr. Ono from the Echigo Saké Brewery in Japan. 

It was the first Izakaya evening here and a delightful experience that began with a glass, sorry, that should read masu, of Echigo Koshi No Happo. The Masu is a square wooden cup used to measure rice in Japan during the feudal period. It holds 180ml of that first saké so that was quite a substantial aperitif. Quite a lovely one also, smooth, almost savoury with a slightly syrupy texture giving it a rich mouthfeel.
First pour

There would be more sakés as the pleasant evening went on, with Mr Ono on hand to explain the various types. Perhaps the outstanding one from my point of view was the Ozeki Karatamba Honjozo Namachozoshu. Here, we were told that the brewing technology brings out the crisp and rich flavour yet dry taste of “Karatamba” that pairs well with any cuisine, indeed the prefect saké to indulge your taste buds. It certainly did that!


Of Japan’s major saké-producing regions, Niigata is regarded as the most prestigious and well-known. And deservedly so. Known long ago by the name Echigo, modern-day, Niigata is the region of small craft producers from the countryside. It is also the origin of the light and dry tanrei-karakuchi style of saké that has become so popular amongst saké lovers today. And we did indeed enjoy the Echigo Karakuchi, “a very hearty saké”.
Sashimi selection

At the end, we had a taste of the Amakuchi, the sweet saké. But not that sweet! From the delightful, if limited  (we didn’t have all night!), tasting, it seems that the dry to sweet range of the Japanese drink is much narrower than is the case with wine! Open to correction on this one.

And how did we get on with the square cup? The masu? Quite well actually. It stands on a saucer so, when  it is full to the brim, you can lift the saucer and sip, “not rude” says Mr Ono. Being Cork of course, there was one “complaint”: we couldn’t make those cups clink! Well, if you really want to get that cheerful sound, you may drink it from a short clear glass also!
Pork belly with bean sprout

The special Izakaya Menu was a multi-course treat. Hard to keep track of all the courses and Mr Miyazaki also added in a couple of bonuses. So, from the Smashed Cucumber at the start to the delicious pannacotta at the finish, we were more than well fed.

Highlights? Well those two already mentioned for a start. The Sashimi was an early highlight for me with salmon, tuna and sea-bass in the mix. The Prawn (a substitute for squid) and Padron Pepper Tempura was another as were the Chicken Tatsuta. And an unexpected one - it was additional to the 12-course menu - was the swordfish towards the end.
 
Prawn

CL also enjoyed the meal from start to finish especially that little Smashed Cucumber at the start. The next dish, the Pork Belly, was another of her favourites along with the Sashimi. But all were appreciated.

Izakaya Menu

Peanuts Tofu (peanuts, wasabi)

Kyuri Tataki (smashed cucumber, bonito flake, crushed garlic chilli)

Chashu and Moyashi Namuru (pork belly, bean sprout, shichimi, sesame oil)

Sashimi (Corvina, Organic Salmon, Daikon, Shiso, Wasabi, dashi shoyu)

Yakitori (tsukune tare sansho and egg yolk sauce, pork belly)
Dessert

Buta Shabu Salad (Pork, Mizuna, Silken Tofu, Radish, Sesame Ponzu)

Grilled Asparagus Yakidashi (asparagus in dashi, bonito flake, chilli)

Ika and Shishitou Tempura (squid and Padron Pepper). Ika (squid not available so we had prawns instead).

Chicken Tatsuta (Fried chicken thigh)

Satoimoni, Tori Soboro Sauce (Taro Potato stew with minced chicken sauce)

Tamago Maki (Egg Roll Sushi)

Amazake (White chocolate pannacotta, cherry)


Monday, October 1, 2018

THREE CORK RESTAURANTS ARE ‘FIRST-TIME’ MICHELIN STAR RECIPIENTS

Miyazaki

THREE CORK RESTAURANTS ARE ‘FIRST-TIME’ MICHELIN STAR RECIPIENTS

Ireland records 14 Michelin Star recipients, including three new names, in the 2019 Michelin Guide Great Britain & Ireland

Northern Ireland maintains its position with two Michelin Star recipients  

Three Cork restaurants – all first time recipients – are amongst 14 Irish restaurants awarded a coveted Michelin Star in the 2019 Michelin Guide Great Britain & Ireland just published.

The three Cork recipients are the Japanese restaurant Ichigo Ichie in Cork City Centre and two West Cork village restaurants – Mews in Baltimore and Chestnut in nearby Ballydehob.

Ichigo Ichie (translated ‘once in a lifetime’) and its chef Takashi Miyazaki bring kappou-style dining to Ireland. Extensively trained in fusion teppanyaki cooking, chef Miyazaki combines Japanese culinary craft and art with the best of Irish seasonal ingredients to create exquisite dishes that he prepares and serves, cross-counter, in what he calls ‘a one-to-one environment’.

The success of West Cork’s two first-time Michelin Star recipients – Mews in Baltimore and Chestnut in Ballydehob – underlines the region’s growing reputation as a ‘fine food, fine dining’ destination, celebrated annually in the popular Taste of West Cork event.

Baltimore’s Mews Restaurant is founded on the principle of exploring Irish cuisine through the extraordinary variety of natural ingredients that the region has to offer. It serves a tasting menu based on the best local produce that it sources directly from small farmers, market gardeners, foragers and local fishermen.

Restaurant Chestnut – which looks out upon a monument to famed world heavyweight wrestler Danno O’Mahony at the entrance to Ballydehob village – is a comparatively new establishment on the West Cork dining scene. Occupying the premises of a former character-filled pub, the intimate 18-seater establishment is the creation of Cork-born chef Rob Krawczyk. Inspired by nature, its ever-evolving menu, featuring the best of seasonal ingredients, is said by Rob ‘to have been influenced by his parents’ strong culinary and artistic heritage’ instilled in him when growing up in neighbouring Schull village.

Other restaurants that hold their Michelin Star from previous years are the 2-star Restaurant Patrick Guilbaud and the 1-star Chapter One, L’Ecrivain and The Greenhouse in Dublin City and Heron & Grey in Blackrock village. Elsewhere, other 1-star restaurants are Aniar and Loam (Galway City), Campagne and Lady Helen at Mount Juliet Hotel (Kilkenny), Wild Honey Inn, Lisdoonvarna (Clare) and House Restaurant at Cliff House Hotel, Ardmore (Waterford).

In Northern Ireland, two Belfast restaurants - Eipic (Howard Street) and Ox (Oxford Street) – have also retained their Michelin Star status.

Republic of Ireland – four new Bib Gourmand awards
Michelin Bib Gourmand awards recognise those establishments offering good food at affordable prices of EUR40 or less for a three-course meal.

Four newcomers join the list of 24 Bib Gourmand recipients in the Republic of Ireland whose names feature in the 2019 Michelin Guide. They are: Clanbrassil House (Clanbrassil Street, Dublin); Tartare Café & Wine Bar (Galway City); Brownes (Tuam) and Dillon’s (Timoleague, Cork).

Others, all of which retain Bib Gourmand status from earlier years, are 1826 Adare (Adare); Aldridge Lodge (Duncannon); Bastion (Kinsale); Chart House (Dingle); Copper Hen (Tramore); The Courthouse (Carrickmacross); Giovannelli (Killorglin); Kai (Galway City); Morrissey’s (Doonbeg); Sha-Roe Bistro (Clonegal) and TwoCooks (Sallins).

In Dublin city, Bastible (South Circular Road); Craft (Harold’s Cross); Delahunt (Camden Street); Etto (Merrion Row); Pichet (Trinity Street); Pigeon House (Clontarf); Pig’s Ear (Nassau Street); Forest & Marcy (Ranelagh) and Richmond (Portobello) retain their Bib Gourmand status.

Northern Ireland – seven Bib Gourmand awards
In Northern Ireland, Clenaghans Restaurant, near Aghalee, joins the list of seven Michelin Bib Gourmand establishments in the province.

Retaining their awards from last year are Fontana and Noble (both Holywood); Wine & Brine (Moira); Belfast’s Deanes at Queen’s, Bar+Grill at James’ Street South, and Home in Wellington Place.

For the wider guidance of readers and visitors to Ireland, this year’s Michelin Guide lists a total of 341 establishments in the Republic of Ireland and 71 in Northern Ireland, including many that offer overnight accommodation.

Speaking at its launch, Michelin Guide Great Britain & Ireland editor, Rebecca Burr, said: “The inspectors have seen exciting things happening in Ireland this year and much of it in County Cork. There’s a lot of ability in Ireland right now. As everyone knows, the produce is stunning and it’s great to see chefs with such passion and personality in their food.”

Published today by tyre manufacturer Michelin, the Great Britain & Ireland 2019 Guide is priced at EUR18.99 and is available athttp://travel.michelin.co.uk/ and in bookshops from Thursday, October 4th.



Monday, October 3, 2016

The Michelin Stars and Bibs

ANOTHER DUBLIN RESTAURANT GETS 2017 MICHELIN STAR

GUIDE HIGHLIGHTS ‘RICH DIVERSITY AND VARIETY’ OF IRELAND’S RESTAURANT SCENE

Heron & Grey restaurant in Dublin’s Blackrock village has been awarded a Michelin star in the 2017 Michelin Guide Great Britain & Ireland just published.

Located on Blackrock’s Main Street, Heron & Grey is a restaurant whose owners say ‘is focused on serving modern international cuisine in a relaxed atmosphere with a menu that changes on a bi-weekly basis’.

The addition of Heron & Grey to the Guide increases to 10 the overall number of Michelin star restaurants in the Republic of Ireland. Others that hold their awards from previous years are the Two Michelin star Restaurant Patrick Guilbaud and One Michelin star Chapter One, L’Ecrivain and The Greenhouse (Dublin City), Aniar and Loam restaurants (Galway City), Campagne and Lady Helen at Mount Juliet Hotel (Kilkenny) and House Restaurant at Cliff House Hotel, Ardmore (Waterford).

In Northern Ireland, two Belfast restaurants - Eipic (Howard Street) and Ox (Oxford Street) have also retained their Michelin star status.

New Bib Gourmand addition in Northern Ireland 
Also in Northern Ireland, Wine & Brine in Moira, Co. Armagh is awarded a Bib Gourmand listing, increasing to six the number of Northern Ireland establishments holding a Bib Gourmand in this year’s Guide. 

Bib Gourmand is an award that recognises establishments offering good food at affordable prices of EUR40 (Stg£28) or less for a three-course meal. Others that retain their awards from last year are Belfast-based Deanes at Queen’s, Bar+Grill at James Street South, and Home, along with Old Schoolhouse Inn (Lisbane, Newtownards) and Fontana (Holywood).

In the Republic of Ireland, 16 establishments retain their Bib Gourmand status. They are: 1826 Adare (Adare, Co. Limerick); The Courthouse (Carrickmacross, Co. Monaghan); Café Hans (Cashel, Co. Tipperary); Sha-Roe Bistro (Clonegal, Co. Carlow); Chart House (Dingle, Co. Kerry); Aldridge Lodge (Duncannon, Co. Wexford); Copper Hen (Tramore, Co. Waterford); Giovannelli (Killorglin, Co. Kerry); Bastion and Fishy Fishy (both Kinsale, Co. Cork); Wild Honey Inn (Lisdoonvarna, Co. Clare) plus five recipients in Dublin City - Delahunt (Camden Street), Etto (Merrion Row), Pichet (Trinity Street), Pig’s Ear (Nassau Street) and Pigeon House (Clontarf).

For the wider guidance of readers and visitors to Ireland, this year’s Michelin Guide lists a total of 371 establishments in the Republic of Ireland and 74 in Northern Ireland, including many that offer overnight accommodation.

Speaking at its launch, Michelin Guide Great Britain and Ireland editor, Rebecca Burr, noted that this year’s edition highlights ‘the rich diversity and variety’ of Ireland’s restaurant scene.

“Every year we actively seek out new candidates whilst reassessing restaurants already in the guide. Consistency is key," she said. 

Published today by leading tyre manufacturer Michelin, the Great Britain & Ireland 2017 Guide is priced at EUR18.99 and is available in bookshops and at http://travel.michelin.co.uk/

Press release

Monday, June 13, 2016

O’Dowd’s Seafood Bar & Restaurant. Fish And Forage And On Your Plate

O’Dowd’s Seafood Bar & Restaurant
Dessert
Fish And Forage And On Your Plate


Once upon a time, fish was tolerated once a week, a kind of religious penance, and full of bones. Recent decades though have seen our fish shine on many a home and restaurant table. And our chefs are not stopping at that. Now they’re out foraging, checking the shore for a long overlooked bonanza.

I was recently in O’Dowd’s Seafood Bar & Restaurant alongside the harbour in Roundstone. This long established Connemara venue is one of 32 pubs, north and south, listed in the Michelin ‘Eating out in Pubs’ Guide 2016.
Salmon
No shortage of meat dishes here, curries and pastas too and vegetarian of course, but fish is king.  The results of the foraging can be seen in their starter of Seafood Hummus, a mains of Savoury Rice with Sea Veg, and a sweet of Carrageen Moss Pudding with Plum Compòte and cream.

Three years ago, I was in Connemara and found it quite difficult to get a craft beer. No bother this time. And they have a superb choice in O’Dowd’s with a full menu page detailing mainly local beers including beers by Independent, Galway Hooker, Corrib Brewing, Black Donkey Brewing and Spiddal River Brewing. They had the Galway Hooker Pale Ale on draught and that was my pick.
Turbot
I started with that Seaweed Hummus, featuring locally harvested Dillisk and served with Olive Oil and Nori Bread. Looked great and tasted even better! Delighted with that and across the table CL was making her way through a plate of Stuffed Cashel Bay mussels, grilled and stuffed with garlic butter, breadcrumbs and herbs. Not bad but she knew she was second best at this stage!

Just like the two starters, our two mains came from the Specials Board. Mine were the Pan Fried fillets of Turbot served with the pub’s own (very tasty) Tartare sauce. CL’s pick was the Sweet and Spicy Baked Salmon. We had the usual vegetable choices: Chips and Salad or Mash and Veg. Happy punters at the end of that lot.
Hummus and Nori Bread

Indeed, there were quite a few happy punters around as both the bar and the two-roomed restaurant, while not totally full, was quite busy and with a good turnover between early and later diners, also a good mix of locals and visitors, quite the Bar of Babel.

Dessert, as sometimes happens, was shared. It was that delightful Carrageen Moss Pudding with Plum Compòte and cream, a smooth ending to a very good meal indeed. It is Michelin listed but prices are reasonable enough. For example, the Hummus cost €6.95, the turbot €21.59, the salmon €16.95, the dessert €4.95 and the Hooker was €4.70 a pint.
See also: A 2014 holiday in Connemara
O’Dowd’s Seafood Bar & Restaurant
Roundstone, Connemara, Galway
(095) 35809
Hours
Mon-Sat:
10:00 am - 12:00 am
Sun:

Friday, July 10, 2015

Chapter One. A Chef and His Suppliers

Chapter One
A Chef and His Suppliers
Japanese Pearl Tapioca
When visiting a restaurant for the first time, I look at the suppliers list. Quite often, I need look no further. Here’s why: Our location on the Northside of Dublin was a notoriously difficult place to trade. Yet people who cared about food came, and suppliers who were passionate about their uniquely Irish produce came too – integrity of produce was what united us. We rely on their drive, passion and determination to achieve so much of what we do here.

The words in italics are from the website of Chapter One. So, okay, I'd have to be living in cloud cuckoo land not to have heard of Ross Lewis, the chef there. But I know him, met him for the first time late last year, and met him again the other night where his restaurant is;  the location - under the Dublin Writers Museum - explains it name.
Chilled Clarenbridge Oysters
But I have known most of his suppliers for much longer and it is they who give me the confidence to go to Chapter One and to many other restaurants around the country. As Ross says, the influence of the suppliers cannot be underestimated. Check here for a full list (and some photos) of the Chapter One suppliers.

But Chef Lewis brings the produce to another level here and so we come, and so do so many more, to the basement at north end of O'Connell Street. Lots of little stories here, including the fact that Mary Robinson met her husband-to-be in the National Ballroom more or less next door. Those of us of a certain age have our little and big stories of the ballrooms - I credit The Freshman with mine, but it's a long, many decades long, story!
Jumbo green asparagus
But time now for the food and the wine, the superb tasting menu and the matching wines at Chapter One. Service, as you might expect, was impeccable.

We started with the Japanese pearl tapioca with matured Gabriel cheese, peas and truffle and the wine was Lustau, Los Arcos, Dry Amontillado. Lustau is perhaps my favourite sherry producer and this was a magic match.
****

Lobster
Course Two was Chilled poached Clarenbridge oyster with Mulloy’s smoked haddock, seaweed jelly. Domaine Chatelain, ‘Les Charmes’ Pouilly Fumé 2011 was the excellent wine, matching the dish.

Then came the Roasted jumbo green asparagus with shellfish and lemon butter.
Heinz W, Joseph Gruner Veltliner, Kamptal; the Austrian wine, a favourite of ours and of our server, was just perfect with the asparagus.
*****

Loin of rabbit
Course Four was Lobster with fermented horseradish and cauliflower. This was an upgrade from scallops and the stunning young Burgundy, Domaine Jean-Baptiste Ponsot, Rully 2013, which was aromatic, fresh and delicate, enhanced the flesh.
****
Now we were back on Terra Firma (almost!).  Pig’s tail stuffed with Fingal Ferguson’s bacon and Dublin bay prawn, basil purée and citrus mustard fruit. Patrice Cacheux et Fils, Hautes Côtes de Nuits ‘Tilles’ 2013. Some terrific wines all through but this Pinot Noir was outstanding.
Irish Coffee on the way!
Last of the meat was Loin of rabbit and Parma ham farce wrapped in pancetta with parsley and barley risotto, roasted balsamic carrots, poached spring onion and crumble. The Simone-Joseph, Beaumes de Venise ‘La Vigne Corbée’ 2012, was fruity, dry and refreshing and boasted a long finish. Just the job for the delicious rabbit.
****
The gorgeous sweet course was Baked lemon curd with praline mousse, meringue crisps, buckwheat ice cream and hazelnut tuille and that was accompanied by Miguel Torres, ‘Nectaria’ Botrytis Riesling, Curico Valley 2009.

Might have expecting a sweet Beaumes de Venises after the previous wine but we were in for another lovely surprise with this Nectaria, highlighted in a shortlist by Evan Goldstein in his Wines of South America (2014). What other treasures has Chile in store for us? This is a gem worth seeking out.

****
Jack McCarthy (left), one of Chapter One's suppliers,
pictured with Yours Truly in Kanturk.
Jack's castle is in the background!
As we nibbled our way through the chocolate rich Petit Fours, we gave thanks to Mr Lewis and his friendly and efficient staff, front of house and in the kitchens, to the suppliers up and down this land - again I quote from the Chapter One website - a land that is the inspiration “that enriches the work of poets, artists, farmers and chefs”.

Long may the customers continue to come to the door of Chapter One. They will be well fed and fed well in this Michelin starred restaurant.


See also:
The National Botanic Gardens visit
Teeling Distillery visit
Dinner of Delights at Restaurant Forty One

Tuesday, November 5, 2013

Michelin's Best Pubs to eat in. And a few of my own!

Seafood platter at the Seaview Tavern in Malin.
The Michelin ‘eating out in pubs’ guide

Thirty-four Irish pubs spread across fifteen counties have secured listings in the 2014 Michelin ‘Eating Out In Pubs’ Guide just published. 

Is that too many? Too few? What do you think? Perhaps we have too many listings of the best this and the best that! Still, that won’t stop me from adding a few of my own, in red at the bottom! I ate in all of my recommendations this year.

By the way, I’m not saying that any of those listed shouldn’t be there. Don’t know them all obviously but I have enjoyed the high standards in places such as the Wild Honey Inn in Lisdoonvarna and Cronin’s in Crosshaven.
Hake & Scallops lunch in Murph's

Of the twenty-seven pubs in the Republic of Ireland, five are new listings – Byrne and Woods (Roundwood), Tavern (Murrisk), Fallon’s (Kilcullen), Linnane’s Lobster Bar (New Quay) and Morrissey’s (Doonbeg). Three received Inspector’s Favourite listings – Wild Honey Inn (Lisdoonvarna), Deasy’s (Clonakilty) and Toddy’s at The Bulman (Kinsale).

Produced by leading tyre manufacturer Michelin, this year’s Guide recommends some 577 pubs spread across England, Scotland, Wales and Ireland of which 70 are new entries and all of which are selected, first and foremost, for the quality of their food.

Noting that no one has to put up with bad food in a pub anymore, editor Rebecca Burr said that all pubs listed in the Guide have been “rigorously inspected” by a team of full-time inspectors – the same team who produce the famed Michelin Great Britain & Ireland restaurant guide.

The Michelin ‘Eating Out In Pubs’ Guide 2014 is now available in bookshops and online priced at EUR14.99.



The full list of 2014 Michelin ‘Eating Out In Pubs’ Guide listings for Ireland is:
 
DOWN (7)
Pheasant (Annahilt), Coyle’s (Bangor), Lisbarnett House (Comber), Grace Neill’s and Pier 36 (both in Donaghadee) and The Parson’s Nose and The Plough Inn (both in Hillsborough)

CORK (6)
Mary Ann’s (Castletownshend), Poacher’s Inn (Bandon), An Súgan and Deasy’s (Clonakilty), Cronin’s (Crosshaven) and Toddies at The Bulman (Kinsale).

CLARE (4)
Morrissey’s (Doonbeg), Vaughan’s Anchor Inn (Liscannor), Wild Honey Inn (Lisdoonvarna) and Linnane’s Lobster Bar (New Quay)

MAYO (3)
Crockets on the Quay (Ballina), The Tavern (Murrisk) and Sheebeen (Westport)

GALWAY (2)
Moran’s Oyster Cottage (Kilcolgan) and O’Dowd’s (Roundstone)

KERRY (2)
O’Neill’s Seafood Bar and QC’s (both in Caherciveen)

KILDARE (2)
Ballymore Inn (Ballymore Eustace) and Fallon’s (Kilcullen)

DUBLIN (1)
Chop House (Ballsbridge)

LEITRIM (1)
Oarsman (Carrick-on-Shannon)

LOUTH (1)
Fitzpatrick’s (Jenkinstown)

SLIGO (1)
Hargadons (O’Connell Street, Sligo)

TIPPERARY (1)
Larkin’s (Garrykennedy)

WESTMEATH (1)
Fatted Calf (Glasson)

WEXFORD (1)
Lobster Pot (Carne)

WICKLOW (1)
Byrne & Woods (Roundwood)

My Tuppence Worth

Donegal
SeaviewTavern  in Malin Head Village.
Olde Glen Bar in Carrickart.

Mayo
The Market Kitchen at Murphy Brothers Bar (Ballina)

Kerry
An Canteen (Dingle)

Cork
Blair’s Inn (Cloghroe)
The Rising Tide (Glounthaune)
Murph’s (East Ferry)
Charlie Mac’s (Fermoy)
Annie’s (Sunday’s Well)
Woodford (Paul Street, Cork)

Thursday, September 26, 2013

Two Kilkenny Restaurants feature in Michelin Star Winners

Two Kilkenny Restaurants feature in Michelin Star Winners
Two Kilkenny restaurants - Campagne in Kilkenny City and the Lady Helen at the Mount Juliet Hotel in Thomastown - have been awarded Michelin stars in the Michelin Guide Great Britain & Ireland 2014.

Campagne is a contemporary restaurant located at Gashouse Lane in the new heart of Kilkenny. Open since 2008, it is run by Garrett Byrne and Brid Hannon and serves modern French food using the very best of local and Irish produce.

Situated on the rolling Mount Juliet demesne, the Lady Helen Restaurant enjoys panoramic views over the estate and River Nore and serves a variety of international dishes, prepared using local produce and fresh herbs, picked daily from the estate's own garden.

These two new additions to this year’s guide bring to nine the total number of Michelin star restaurants in Ireland. Others are The House Restaurant at the Cliff House Hotel, Ardmore, Co. Waterford; Aniar Restaurant at Lower Dominic Street, Galway; Restaurant Patrick Guilbaud, Thornton’s at the Fitzwilliam Hotel, Chapter One, L’Ecrivain, all in Dublin City and Bon Appétit in Malahide.


A Michelin Bib Gourmand has been awarded to La Brasserie in Malahide, part of the renowned Bon Appetit eatery which itself is a Michelin starred restaurant.
 
The Bib Gourmand award recognises restaurants offering good food at affordable prices – up to EUR40 for three courses.
 
La Brasserie is described as a chic but informal bistro located at lower ground floor level, ideal for that quick bite after work, a weekend get-together with friends, or a relaxed Sunday lunch that offers the ultimate in comfort food.
 
According to Michelin Guide editor Rebecca Burr, establishments awarded a Bib Gourmand are hugely popular with readers in these difficult financial times, proving that providing good value for money doesn’t mean compromising standards. 
 
La Brasserie’s inclusion in the 2014 Michelin Guide brings to eleven the total number of Bib Gourmand restaurants in Ireland. 
 
The Michelin Guide Great Britain & Ireland 2014 will be available in bookshops from Friday 4th October priced at €16.99.