Patrick Guilbaud

For almost 30 years, Cognac native Patrick Guilbaud has dominated Dublin’s culinary landscape—and with good reason. The dining room of his namesake, two-Michelin-starred restaurant is airily modern yet intimate; the service is warm and attentive; and the classic French cuisine, enlivened by the inclusion of seasonal Irish ingredients, is divine. Head chef Guillaume LeBrun’s creations might include a delicate lobster ravioli in coconut-infused cream, or Wicklow venison in spiced mulled wine. In autumn and winter, the roasted Challans duck served with a glazed orange-and-almond crumble is a feast for two.