No room for hot air in Guilbaud’s
Unlike some other high-profile chefs and restaurant owners, he has never believed in shouting and roaring at staff and, as for TV celebrity status, non merci.
The Frenchman, who founded the only Irish restaurant to be awarded two Michelin stars, believes chefs don’t have to be bad to be good.
“Why would you want to swear and shout at staff? Nobody likes anyone shouting at them or bullying them and, in any case, there is no need for it. I know it makes for good drama on television but I believe in showing people how to do things properly and helping them.
“There is also the question of mutual respect. When you work with people over a time, they become your friends and you would never treat your friends badly. They way I see it, is that the staff work with me and not just for me. We work together and I learn from them as much as they learn from me.”
It is that kind of wisdom that has helped Guilbaud survive and prosper through good times and bad.
When he opened the doors of his eponymous restaurant in Dublin in October 1981, Ireland was in the grip of recession.
“It was a very difficult period and it took a lot of hard work to survive. It was particularly tough until about 1986 and then it got a bit easier.”
He had decided to settle in Ireland after enjoying a holiday here with his family.
“Ireland seemed a safe place to live and rear a family and Dublin was in need of a good restaurant. Introducing fine dining to Ireland in the midst of a recession could be seen as revolutionary but I was young and naive and Irish people were also hungry for change.”
Now located next to the Merrion Hotel, the restaurant continues to offer modern classic cuisine using the best of ingredients.
The bright, elegant restaurant, run by Stephane Robin, has played host to many famous guests over the past 30 years with food that sounds as wonderful as it tastes. Executive chef Guillaume Lebrun’s signature dishes include lobster ravioli and roast challans duck.
A book documenting the restaurant from its beginnings was launched yesterday by businessman Lochlann Quinn.
With a forward by Bono, Restaurant Patrick Guilbaud — The First Thirty Years, combines history, recipes and testimonies from some of Ireland’s leading celebrities. Proceeds from the sale go to aid The Irish Hospice Foundation.
