To start, I was shown to the dark reception area (which most likely reads better during winter months when a cozy area is more appreciated) and left with both a drink and food menu, with a gentle explanation that both a la carte and a two or three-course meal are available.\u00a0 Seated just a bit longer than was necessary, I overheard another table being asked if they wanted to enjoy a drink on the terrace.\u00a0 When I was finally seen to, I also inquired if I could sit on the patio and was promptly escorted out to the beautiful area — truly a special and unexpected location in the bustling city.\u00a0 From there, everything went as scheduled, but I felt a distinct lack of personality in the staff, barring one or two of the nearly seven people I interacted with.\u00a0 I’m not sure if it was the training or a conscious decision, but the warmth of the team at Dax became even more apparent in comparison to the Patrick Guilbaud servers.<\/p>\n
Seated in the formal dining room, once at my table, the meal started with a lovely amuse bouche, a bit of Hazelnut foam<\/em>, expertly prepared.\u00a0 From there, I had choices for the three-course lunch (EUR62) and the sommelier (?) was kind enough to set up a small pairing for me (EUR40 for 3 half glasses).\u00a0 I quickly decided on the Risotto, Duck<\/em>, and a Honey parfait<\/em>.\u00a0 These dishes also included the amuse bouche, fresh bread (four varieties with butter), and petit fours (as expected).\u00a0 The presentation was at a top level, and the flavors in each dish are more subtle than forward.\u00a0 There was depth in everything, and the level of complication on the parfait made me want to applaud the pastry chef.\u00a0 Unlike the unforgettable stuffed courgette from Dax, I didn’t have a particular favorite dish among my lunch options at Patrick Guilbaud, and none of the plates are going to make my ‘dish of the month’ for July 2019 (which I fully expected at least one to make the list).<\/p>\n Honestly, I’m not sure if it’s because I was spoiled by my dinner at Dax the night before<\/a>, or some of the many fantastic restaurants<\/a> we’ve visited in Amsterdam<\/a>, but there just wasn’t ‘enough’ at Restaurant Patrick Guilbaud to keep me interested.\u00a0 Rather than our memorable lunch at the Ledbury<\/a> last summer, the team at RPG came off as going through the motions.\u00a0 Additionally, and I still am not sure why, there was no music playing at the restaurant, which made the ambiance all a bit awkward\/low energy.\u00a0 I completely understand wanting to maintain a particular atmosphere, but in this instance, I think some low key soundtrack would add a much-needed spark.<\/p>\n I’m still not entirely sure why the meal was such a mismatch.\u00a0 It’s rare for me to have such a disconnect, but perhaps this is on me for not searching out a kitchen with a minority chef.<\/p>\n Would I go back to Restaurant Patrick Guilbaud?\u00a0<\/strong><\/em> Honestly, not any time soon.\u00a0 While it was pleasant enough, overall, there was no spark, and I didn’t feel much of a connection, other than objectively dining on lovely food.\u00a0 Based on my lunch, I’m not particularly tempted back for dinner.<\/p>\n Who is Restaurant Patrick Guilbaud best for?\u00a0<\/strong><\/em> People chasing those stars… (Yes, that’s exactly why I went).<\/p>\n What is your favorite fine-dining venue in Dublin?\u00a0\u00a0<\/strong><\/em><\/p>\n