Chapter One Restaurant

We arrived to a hive of activity in Chapter One Restaurant last friday, welcomed at the door by the joint owner Martin, a man of huge character. Great excitement, we were told Gerry Seinfeld had just to left to go on the Late Late Show and Ralph Fiennes was at the bar with a lady friend. What fun, my favourite past time of people watching and earwigging was about to begin! Michelin Star dining is not just about the food, the wine and the restaurant, it's the whole package. My husband and I sat at the bar, sipping on kir, taking in our surroundings; no atypical characters, all types were out on the town to night. To the right of us, there were some interesting looking lads dressed in tracksuits, who sipped on vodka and coke, with every nose, lip and ear stud imaginable. In the other corner Ralph Fiennes sat below us looking serious and intimate drinking Champagne and nibbling on Olives. True Michelin Star protocol, all customers are equal and will be treated with the same respect. Little do we know about the hours of training that goes on behind closed doors in these types of restaurants. It can take years of hard work and dedication to get awarded the etoile.

We studied the menu, classic french with some unusal twists. Our waitor arrived and took our order; he ushered us to our table and whispered " I hope you don't mind your table is beside Mr Fiennes"! Quick decision would I just look at Mr Fiennes or earwigg? No, no, earwigging would be rude, as well my husband would have to put up with a distracted wife for three hours. I decided to position myself so that I could observe this rare specimen for the evening.

Our starters arrived; Seared tuna, with an avocado puree, spiced marinade, and lime and shallot dressing for my husband. For me, a Langoustine, smoked bacon and basil spring roll, with a red pepper basquaise puree. The combination of flavours washed down with a Reserve Alsation Pinot Gris was sublime . My husband was interested to find that his tuna had evidently been seared off a couple of hours previous and served cold, still it was delicious. Meanwhile beside us, both Mr Fiennes and his lady friend tucked into Poached scallops. The atmoshpere was light and fun, the air full of hearty conversation, all the restaurant guests were having fun.

Our main courses arrived, Stuffed loin of rabbit with gratinated semolina and cepe mushroom for me and Seared hake and langoustine, with a mint pea puree for my husband. Again the Pinot Gris was a perfect match. Meanwhile things were begining to heat up on Mr Fiennes's table, voices were raised and it was acutally becoming embarassing how much we could here. By now my husband was distracted and started telling me he was getting so much juicy gossip, did I want to go to tabloids in the morning! They had their cheese course, the atomosphere was tense and then he got up and left.

Back to the restaurant!What I find so attractive about this level of dining is the beauty of the ingredients, every flavour tastes accentuated. Ross Lewis has the incredible gift of bringing out the best in his ingredients as well as using the best possible irish produce he can get his hands on.
A charming and fun man, Ross came out at the end of the evening to chat to his remaining guests. Whilst Martin twice during service tapped on a wine glass and encouraged us all to sing happy birthday to various guests. One can see why Chapter one is full twice a day, five times a week throughout the year. Its fun, completely unpretentious, serves the best food and wine and is worth every penny.