In the kitchen, chef and co-owner Stephen Gibson transforms down-to-earth foods into inspired dishes.
“I’m making the food that I like to eat myself,’’ said Gibson. “Good, simple, and wholesome.’’
Gibson’s modesty belies his training. After attending cooking school in Donegal, Gibson headed to France. He subsequently trained in a variety of styles over the world, including Sweden, New Zealand, Australia, and London in a Michelin 3-star kitchen before settling in Dublin, where he worked for eight years as head chef at L’Ecrivain, a 1-star Michelin establishment.
“The reason it [Pichet] is going so well, is I’m taking the respect and knowledge I have for food and am using it with less-expensive products.’’
As an example, Gibson cites his suckling pig entree served with puy lentils, Toulouse sausage, and sauerkraut in which he uses the belly of the pig.
“We salt it down, it’s a slow process. With cheaper cuts you have to do more; it takes more time.’’
Gibson treats a shoulder of lamb with the same care, serving it with butternut squash, fondant potato, and a pine nut gremolata.
“Lots of people do that [use the shoulder], but because of the experience I’ve had I give it a little extra love, and that’s what makes the difference.’’
The front of the house is managed with equal skill by co-owner Nick Munier and his wife, Denise. Munier is best known for being the maitre d’ on the British version of “Hell’s Kitchen’’ with chef Marco Pierre White. Both Nick and Denise worked at White’s London 3-star Michelin restaurant, he as maitre d’ and she in charge of reception and reservations.
Pichet has three distinct dining areas: the cafe, light and airy, with enormous windows looking out on Trinity Street; the casually elegant dining room, up a few steps; and the outdoor terrace.
The menus, which feature locally sourced products, change seasonally and also weekly, depending on the fish or meat that’s delivered.
“Stephen is very fussy. If he doesn’t like what comes in, he sends it back. That dictates our menu as well,’’ said Denise Munier.
