A PICHET OF THE ACTION

Head chef Stephen Gibson on why Pichet has become one of the Creative Quarter’s must visit restaurants. Pichet has made a smooth transition from culinary new kid on the block to an established and respected name in Dublin food. Positioned on Trinity Street, the restaurant sits at the gateway to Dublin’s Creative Quarter. Their innovative menu, cool vibe and classic French dishes attract a mix of diners, keen to feast on the creations of head chef Stephen Gibson. Gibson, who hails from Donegal, started his culinary career in Paris at the renowned Michelin two-starred restaurant and brasserie Fauchon, before returning to Dublin to work briefly with Paul Flynn in Balzac. Following a spell at Nico’s on Park Lane, he then moved to Gothenberg for a couple of years, and arrived back in Dublin to work at L’Ecrivain with Derry Clarke for just under a decade. Wanting to create his own place, serving the kind of simple, food that he loves to eat when dining out, Stephen opened Pichet in 2009. The award-winning restaurant has Bib Gourmand status from the Michelin Guide, with the prestigious publication hailing Pichet’s striking design, classic French-influenced dishes and good selection of wines.

Gibson agrees that it is the consistency in the kitchen that has been the key to Pichet’s success. “When I’m going out to eat in a restaurant,” he says, “if you know the owner or the chef is in the kitchen, you know you are going to be looked after. I’ve been in there since day one. That brings a drive to make things better and an atmosphere of creativity. I think that’s been our consistent outlook.” Gibson is a passionate chef, and surrounds himself with staff who are totally committed to creating the right atmosphere. The menu changes seasonally to reflect the best of Irish produce. “I rely on one or two suppliers,” explains Stephen. “I use the smaller suppliers who deal with artisan producers. I work on building relationships. There’s a woman in Carlow who rears chickens and that could be one of the ingredients that ends up shaping the menu. I don’t use anything mass-produced. “We have a big board above the kitchen that we keep our signature specials on. We have a really good oyster dish, and we have a really good sharing cote de boeuf special. We tend to keep things simple and let the ingredients shine through.” “On a Saturday night we might have the cote de boeuf sharing dish going out to 80 people on different tables, which is great. We always have a great atmosphere at the weekend. During the week, there might be a lot of business folk or people who are based in this area of town coming in.” The lunch set menu and pre-theatre menu offer fantastic value, with one course for €16, two courses for €22, or three courses for €28. You can enjoy outstanding ingredients prepared with flair and attention to detail. While the French influence runs through the dishes, the cooking is unmistakably Irish, with local producers providing the building blocks for robust flavour combinations. You can enjoy signature main course dishes like Roast Potato Gnocchi, Cauliflower, Raisins, Capers and Smoked Gubbeen. Our personal favourite starter is a plate of Roast Beetroot, Five Mile Town Goats Cheese, Jerusalem Artichoke and Pickled Walnuts. Expect a warm welcome and plush surroundings in the main dining room. Service is attentive but unfussy. In a separate section, facing on to Trinity Street, the Pichet Bar area is ideal for a quick bite with friends. Small plates include Butternut Squash Soup, Morroccan Spiced Lamb Leg Ciabatta, and a country-style Foie Gras Terrine. Save room for dessert – the Pedro Ximenez Crème Brulee is excellent, and you may also enjoy the Mascarpone Cheesecake served with Cranberry and Gingerbread. The Creative Quarter at the heart of Dublin city centre has proven to be crucible of originality and innovation. This vibrant spirit is present in Pichet, a place that caters to some of the city’s best and brightest. Join them to experience some of the finest food you will find in the city.

15 Trinity Street, Dublin 2 | Tel: +353 1 67 1060 | [email protected] fb.com/pichetdublin @pichetdublin www.pichet.ie