There was great news for Chef Damien Grey and fans of Liath this week with word that his popular restaurant had secured a much coveted two-star gong from the influential Michelin Guide. The eminent gastro judges lauded Liath for its “bold original dishes”, while also annointing Chapter One by Mickael Viljanen with two star status.
The announcement sees both restaurants join Restaurant Patrick Guilbaud in Dublin and Aimsir in Celbridge, Co Kildare, as the number of two-star restaurants here now doubles to four.
@LiathRestaurant in Blackrock, #Dublin Gains Two MICHELIN Stars for its bold, original dishes @sakqurayo #MICHELINGuideGBI #2MICHELINStars pic.twitter.com/hbswU7iQrq
— The MICHELIN Guide (@MichelinGuideUK) February 16, 2022
Announcing the news on Twitter, the characteristically modest Grey simply said, “That was the hardest thing to keep quiet,” adding a word of thanks to the Michelin Guide “for believing in us”.
Meanwhile, over at Chapter One by Mickael Viljanen, they pronounced it “A proud day for the Northside”.
That pride was palpable as they applauded the efforts of the everyone involved in securing the award, saying
“The whole team is incredibly humbled & honoured to achieve 2-star status from within just 6 months of opening. All of this wouldn’t have been possible without everyone’s hard work and commitment from the start. Massive thank you to all! A proud day for the Northside.”
Other restaurants celebrating good news this year are one star awardees Andy McFadden of Glovers Alley in the Fitzwilliam Hotel, Dublin 2 and ‘vibrant neighbourhood bistro’, Bastible in Dublin 8.
We confidently predict that securing a booking at each of these restaurants will become harder than ever in the weeks and months ahead, but for those interested in gaining some insights into the secrets behind one of them, Damien Grey’s Liath is set to host a new online French cookery course early next week, in conjunction with another of his culinary brainchilds, The Chef Supper Club.
Kicking off in Blackrock Market based eatery at 8pm next Tuesday February 22nd, the six-week course sees Liath Sous Chef Jack Lenards impart guidance on the art of simplicity, with sessions on how to cook classic French dishes such as Toulouse Sausage Cassoulet, Quiche Lorraine and Crème Brûlée.
In addition, the Club has also launched the inaugural ‘Potions’ series, where Liath sommelier Niall O’Connor will be getting proceedings underway by introducing oenophiles to a number of his favourite wines.
Liath regulars will already be familiar with many of the wines involved, but for those who haven’t yet bagged a table at the highly regarded restaurant, the first edition in the Potions series looks like a great way to get an introduction to some real treats.
For details see thechefsupperclub.com
Liath, Blackrock Market, 19a Main Street, Blackrock, Co. Dublin
