Patrick Guilbaud enjoys mouth-watering profit jump

Michelin-starred restaurant benefiting from ‘huge amount’ of American tourists

Patrick Guilbaud. Photograph: Eric Luke

Patrick Guilbaud. Photograph: Eric Luke

 

Restaurant Patrick Guilbaud in Dublin is having its best ever year. Director Stéphane Robin said 2017 was turning out to be the restaurant’s “best ever year” since it opened 36 years ago.

Mr Robin was yesterday commenting on new accounts for Becklock Ltd, which operates the two-Michelin-star venue, showing that accumulated profits increased by €210,458 to €774,989 in the 12 months to the end of August 2016.

Its cash pile during the year increased from €371,419 to €1.479 million.

The restaurant is housed in the five-star Merrion Hotel in the centre of Dublin and counts two of Ireland’s best-known businessmen, Martin Naughten and Lochlann Quinn, among its shareholders.

Mr Robin said that for the restaurant to attain a third Michelin star “is a dream. Never kill the dream.”

Those who opt for the evening eight course will pay €185 per head, or €120 for a three-course meal. A two-course lunch costs €50 per head.

Hit with tourists

Mr Robin said the restaurant is benefiting from the “huge amount of tourists in Dublin this summer, especially the number of Americans. It is quite amazing”.

Last year the restaurant closed for three months for renovations, and Mr Robin said the refurbishment was now paying off. But he also said the business had no plans to expand and open any other restaurants. “We regard the restaurant here as our baby, which deserves all of our care and attention.”

The restaurant employs 38 people. Staff costs, including directors’ pay, totalled €1.278 million last year. The other directors are listed as Patrick Guilbaud, who has a controlling interest, and Guillaume Lebrun.