Poulot’s is a class apart

From the moment you step into Poulotís Restaurant in Donnybrook, Dublin, you are entering a comfort zone, designed so you can relax and enjoy your meal.

And you certainly will enjoy your meal. Charming though the environment may be, the food prepared and cooked by Jean-Michel Poulot surpasses everything. A speciality is a Japanese-style yellow fin tuna, while the loin of venison is wonderful and delicately flavoured.

Poulotís is not cheap. How could cuisine of this calibre be so? But it is superb value. For sheer flair, its excellence will make any celebration memorable.

The imaginative dishes set Poulot’s in a class apart. Starters include rabbit loin served with basil risotto, pepper compote and sage butter or seared duck fois gras, served with fig compote, toasted brioche and vinegar syrup. Main courses like the fillet of barbary duck is worth ordering just for the buttered green cabbage with which it is served. Seafood dishes include spiced scallops or roasted fillet of sea bass. Both are highly recommended.

For good calorific value try Opera Carupano for dessert. It contains 70% cocoa chocolate fondant! A little of what you fancy indeed.

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