Patrick Guilbaud

The story

Restaurant Patrick Guilbaud, Dublin – Michelin 2-Star Modern French Dining

A Dublin Institution

In 1981, Paris-born restaurateur Patrick Guilbaud arrived in Dublin with a clear ambition: to establish fine dining in the city. Over four decades later, Restaurant Patrick Guilbaud remains the benchmark for Modern French cuisine in Ireland. Located within the elegant Merrion Hotel on Upper Merrion Street, the restaurant balances classic hospitality with a distinctly contemporary vision. Its consistent excellence has been recognised with two Michelin stars, a testament to the precision and artistry found on every plate.

The Team Behind the Stars

Guilbaud’s success rests on a triumvirate that has shaped the restaurant since its early days. Executive Chef Guillaume Lebrun trained at the prestigious traiteur Lenôtre and has been with the restaurant from the very start. Restaurant Manager Stéphane Robin joined shortly after, and together they oversee a dedicated team of forty. Head Chef Kieran Glennon, Head Sommelier Cédric Bonneau, and Assistant Manager Charles Guilbaud round out a kitchen and front-of-house force that delivers seamless, thoughtful service. The team’s longevity and shared purpose are rare in the industry and evident in every detail.

Seasonal Menus and Provenance

The cuisine at Patrick Guilbaud is rooted in Modern French techniques, but the menus change with the seasons. An à la carte evolves throughout the year, while the lunch menu – available from January to November – can shift daily. For those seeking the full experience, an eight-course tasting menu offers a curated journey through the kitchen’s finest work. A commitment to provenance guides every ingredient, a philosophy the restaurant explores openly on its website.

Beyond the dining room, the restaurant boasts a well-regarded wine cellar, private dining spaces, and an atmosphere that is both refined and welcoming. For over forty years, Patrick Guilbaud has not simply followed trends – it has set the standard. The two Michelin stars are not a resting point but a reflection of a team still deeply invested in the craft of Modern French dining.