Guilbaud has best year since opening

It is a sign the economy is on the rebound when the manager of one of Ireland’s most celebrated restaurants says it is enjoying its busiest year since it opened 33 years ago.

Stephane Robin said yesterday 2013 for Restaurant Patrick Guilbaud had been excellent and 2014 was even better. "This year is our busiest year since we opened 33 years ago."

Restaurant Patrick Guilbaud is Ireland's only two Michelin star restaurant and Mr Robin was yesterday commenting on new accounts filed by the restaurant's Becklock Ltd firm show that the firm's accumulated profits increased by €80,254 from €276,002 to €356,256 in the 12 months to the end of August 31st last.

The filings - which don’t provide a revenue figure -show that the firm’s cash pile increased by 118 per cent or €406,694 going from €342,777 to €749,471.

Mr Robin described the local market as “very strong and there are a lot of tourists around. There is a lot happening in Dublin so business is very, very good at the moment. I am very confident in the future”.

Businessmen, Lochlann Quinn and Martin Naughton have shares in Becklock. Other shareholders who sit on the board include Mr Guilbaud, Guillaume Lebrum and Mr Robin.

The €80,254 increase in profits follows an increase of €54,452 in 2012. Mr Robin said: “Since 2008, we have just put our heads down and concentrated on our work.”

Restaurant manager since 1986, Mr Robin said it remains a dream for the restaurant to secure a third Michelin star.

A three course meal from the restaurant’s A La Carte menu could set you back €130 while two and three course lunches at the restaurant are priced at a more modest €40 to €50.

Mr Robin said the capacity of the restaurant would remain at 20 tables in spite of the adjoining Merrion Hotel obtaining planning permission for a major extension. He said: “Our business is not about volume.”

The restaurant was first established in 1981 and has retained two Michelin Stars since 1996. It moved to its current surroundings from St James’s Place in 1997.

The restaurant contains a wine cellar which now contains 25,000 bottles from around the world.