Forty Years, A Légion D'honneur And Two Stars Still Shining

France has many ways to honour its citizens. The highest is the Légion d'honneur. In 2015 Patrick Guilbaud received it for his work as a chef and restaurateur^[1].

It was a fitting reward. For more than three decades he had carried French cooking and French service to Ireland, and done it at the very top level.

A 40th Birthday

In 2021 the restaurant turned forty^[1]. The Michelin Guide marked the date with a feature on its long story^[1]. The team created a tasting menu called Taste of Forty, and Champagne Deutz made a special cuvée for the occasion^[1].

Guilbaud looked back on how much had changed. When he arrived in 1981, interest rates were 24% and Ireland had about 350 restaurants^[1]. Forty years later there were more than 3,000^[1].

The Same Team

What had not changed was the team. Guillaume Lebrun was still executive chef, Stéphane Robin was still the manager and Kieran Glennon was head chef^[1]. A new generation had joined too: Guilbaud's son Charles worked in the dining room as assistant manager^[1].

That loyalty is rare in restaurants. Lebrun first joined Guilbaud in 1981, so the founder and his chef have worked side by side for more than four decades^[3].

Still On Top

The stars have not faded. In February 2026 the Michelin Guide held its ceremony in Dublin, and Patrick Guilbaud kept its two stars once again^[2].

Many restaurants have a good decade. Very few have four. Guilbaud's house has outlived recessions and changing fashions, and it is still the name many people think of first when they think of fine dining in Dublin.

From an aviation school drop-out in Paris to a knight of the Légion d'honneur, his journey shows what patience and standards can build^[1][3].