The herbal remedies to stock up on this winter
The herbal remedies to stock up on this winter

Lauren Heskin

Where to stream all the Christmas movies this year
Where to stream all the Christmas movies this year

Sarah Finnan

These sustainable yoga mats are so beautiful they double as wall art
These sustainable yoga mats are so beautiful they double as wall art

Shayna Sappington

Fans filmed George Clooney’s motorbike crash instead of helping him, and that’s not ok
Fans filmed George Clooney’s motorbike crash instead of helping him, and that’s not ok

Sarah Finnan

Hounded by Shein ads? Everything you need to know about the mysterious online fashion brand
Hounded by Shein ads? Everything you need to know about the mysterious online fashion brand

Sarah Finnan

The other horror story at the root of The Lovely Bones authors’ memoir
The other horror story at the root of The Lovely Bones authors’ memoir

Holly O'Neill

‘He never once saw the chair before her – she was still his Mum, first and foremost’: Meet the Irish Carers of the Year
‘He never once saw the chair before her – she was still his Mum, first...

Sarah Finnan

‘Are you sure you don’t want to put trousers on?’ We can all relate to Victoria Beckham’s chaotic Christmas photoshoot
‘Are you sure you don’t want to put trousers on?’ We can all relate to...

Amanda Cassidy

Friends in a pandemic: ‘Covid impacted our relationship hugely and I can’t say that the damage will ever be undone’
Friends in a pandemic: ‘Covid impacted our relationship hugely and I can’t say that the...

Ciara McQuillan

WIN a Rudolph Chocolate Biscuit Cake for Christmas
WIN a Rudolph Chocolate Biscuit Cake for Christmas

IMAGE

Image / Editorial

Chapter One


By IMAGE
30th Nov 2013
Chapter One

Descending the stairs, from once grand but now slightly gritty Parnell Square, into the opulent cocoon that is Chapter One is like entering a whole new world of calm elegance. Inside, the natural warmth of exposed stone, Irish elm and crisp linen set the scene for chef Ross Lewis? Michelin-starred food. After a glass of chilled Prosecco by the bar, we began our four-course gastro-Odyssey with burnt onion broth, smoked potato and buttermilk, broccoli rabe and pickled mushrooms – a delicious surprise. Scallops (caramelised to perfection) cooked over charcoal with fennel and dill pur?e followed and almost caused a fork fight between us. Loin of rabbit stuffed with light pata negra was also excellent but the salt marsh duck was the highlight of the night. Or so we thought until the smooth milk and honey ice cream embedded with nibs of honeycomb and salted almonds turned up?hmmm? how to decide?

Leave room for The mini macaroons that come with the coffee. Pretty, delicate and delicious. It’s even worth skipping dessert for them.

What to drink The Alsace Trimbach, €31, recommended by the friendly sommelier, Ed Joliffe, was a great choice – affordable and really delicious.

Top table The Chef’s Table in the Maria MacVeigh-designed kitchen, is a fantastic place to enjoy the action.

In the know The stunning new Demi Salle room, built in a disused cellar space, is the perfect spot for a secret soir?e (sits 4-6).

Watch this space Ross Lewis? new cookbook, photographed by Barry McCall, is set to be a stunner. Keep an eye out.

www.chapteronerestaurant.com

Extracted from IMAGE Top Tables 2014 Restaurant Guide – COMING SOON!

PHOTOGRAPHY BY?AILBHE O’DONNELL??