Chapter One by Mickael Viljanen
Dublin City, Ireland
ā2 Stars
The Experience
From Michelin Guide
Mickael Viljanenās basement restaurant is a stylish, elegant spot decorated with eye-catching art. Superb service complements cooking that focuses on prime luxury ingredientsĀ ā like Donegal lobster or Limousin sweetbreadsĀ āĀ and sees classic French techniques combined with subtle modern touches. Mickaelās creativity and personality shine through in perfectly balanced, immaculately executed dishes with sublime natural flavours and beautiful presentation. The 'Irish Coffee' is made in the dining room and is, like everything else, an experience to remember.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of the Michelin-starred restaurant Chapter One by Mickael Viljanen in Dublin City:
1. Fusion of Culinary Identity and Tradition
Chapter One represents a new venture that combines Mickael Viljanenās unique culinary identity with the restaurantās tradition of peerless, relaxed hospitality. This merging of cultures, alliances, suppliers, and teams aims to elevate the dining experience to a new level with a focus on excellence in a clean, modern style.
2. Multi-Sensory Experience Through Art and Design
The restaurantās interior is carefully curated with Irish art, design, and craft, creating a multi-sensory experience that extends beyond the food. Functional art pieces like Joe Hoganās basketry and a bar trolley by DesignGoat enhance the dining experience, while decorative elements such as Emmet Kaneās gilded tabletop pieces add to the refined, elemental luxury aesthetic. The interior design by Irish architect Maria MacVeigh complements both Mickaelās cuisine and the restaurantās celebration of Irish natural materials and craftsmanship.
3. Interactive āIrish Coffeeā Experience
One of the standout experiences at Chapter One is the āIrish Coffee,ā which is made in the dining room itself. This theatrical and interactive preparation adds a memorable and personal touch to the meal, reflecting the restaurantās commitment to creating unique and immersive dining moments.
These elements highlight how Chapter One by Mickael Viljanen distinguishes itself through a blend of culinary innovation, artistic ambiance, and engaging guest experiences.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Chapter One by Mickael Viljanen in Dublin City include:
Foie Gras: A signature ingredient used in the chef's renowned foie gras royale dish. This dish features a smooth parfait of foie gras combined with Lincolnshire eel, grapes, caramelized walnuts, and green apple ice cream. The foie gras provides a rich, silky texture and luxurious flavor, balanced by the smoky eel and acidity of the fruits.
Lincolnshire Eel: Paired with foie gras in the signature foie gras royale, the eel adds a smoky, strong flavor that contrasts and complements the richness of the liver.
Grapes and Caramelized Walnuts: These ingredients add acidity and textural contrast to the foie gras royale dish, balancing the richness and providing complexity.
Donegal Lobster: Highlighted as a prime luxury ingredient featured in the restaurant's cooking, showcasing the use of high-quality Irish seafood.
Limousin Sweetbreads: Another luxury ingredient used, reflecting the classic French technique influence in the cuisine.
These ingredients are central to Mickael Viljanenās style, which combines prime luxury ingredients with classic French techniques and subtle modern touches, resulting in perfectly balanced and immaculately executed dishes with sublime natural flavors.