About Us – Pearl a fine dining Dublin restaurant - Our philosophy is simple...good food, comfortable surroundings with friendly & attentive staff. We serve modern French cuisine in a warm and relaxed environment. Welcome to our website, please take your time to browse our menus and find out more about our award winning restaurant in Dublin city centre.
Pearl Brasserie restaurant Dublin opened its doors on the 7th December 2000. Our first objective was to build a team with a hunger to learn and a passion for detail. The same hard work was being asked of our Irish and continental suppliers. So we were able to get the best Irish and French produce on a daily basis.
Culinary ingenuity and skill from the kitchen combines with warm, welcoming, professional service delivering one of Dublin’s premier fine dining experiences. Awarded Best Restaurant in Ireland 2009 by Georgina Campbell’s Guides and Best Dublin Restaurant in 2009 by Food & Wine Magazine, Pearl Brasserie continues to perform at the top of the game in Dublin. Bon Appetite
Sebastien’s fortunate introduction to cuisine
I was born on the 16th July 1974, in the remote town of Clermont Ferand, located in the center of France. Brought-up by my father, who’s occupation was an Interior Designer, his specialty was in designing restaurants & nightclubs. Due to my father’s occupation, I spent many hours eating in fine dining restaurants whilst he negotiated deals and business contracts.
I believe a combination of both my background and my unsuccessful exit from school contributed to the start of my apprenticeship at the early age of 15. I began in a small country house- Jean Marc Vindrie, which has one of the biggest wine cellars in the country.
The young 33-year-old chef was running the establishment in the old school style, as his father had before him. Here we worked on the old wood cooker making our own cured ham, fishing for lunch in the river and picking mushrooms, rhubarb and apples from his mother’s garden. My first memory of the Irish Culture was when the chef returned from a sporting weekend in Ireland shooting woodcock.
During the second year of my apprenticeship I had the good fortune to work alongside a chef, who had come from the Ritz in Paris. He made me realize that cooking could be a real art with enormous possibilities!
Hungry to push further at the age of 17 I took my knives and went to Paris, where I started to work for the opening of Copthorne Hotel Roissy. Whilst in Paris I also had the opportunity to work on a casual basis in many other kitchens in the city, such as the Meridien Etoile, Hotel Intercontinental, St Claire outside catering with M. Guy Savoie (three-star Michelin) and M. Gerard Besson (two-star Michelin). It was good to see the differences in styles of cooking & organisation – from 30 covers to 800, and from traditional to modern cuisine.
Here we were surrounded by Irish produce, which was developed under French talent, and it took me a few weeks to be promoted to Chef de Partie. One year after I decided to cross the road and to work in one of the most elegant eighteenth-century town houses in Dublin, The Commons Restaurant Dublin. I started as Sous Chef and a year after was given the reins of the kitchen, which to me was the opportunity of a lifetime.
The idea of opening my own restaurant in Dublin would not go away so with the help of my partner Kirsten, Pearl Brasserie was born on the 7th December 2000.
In this profession there are two things which make you smile on the way home, the customer who loved their meal, or the chef you trained and returns to you a few years later and thanks you for making him understand the art of food
We believe Passion, Dedication & Professionalism are the best ingredients to produce great talent. A strong co-operation from the front room and the kitchen is the root to obtaining an exceptional finished product.
We treasure our team here at Pearl Brasserie. They are dedicated to delivering the very finest service and food you’ll find in any Dublin restaurant. The professionalism of the staff at Pearl Brasserie has earned awards across the years including Georgina Campbell’s Best Restaurant in Ireland 2009 and Food & Wine Magazine Dublin Restaurant of the Year 2009.
Reviews of Pearl Brasserie
Private, Group and Corporate Dining in Dublin
The importance of making a good impression on your clients or simply the opportunity to forego the preparation and stress of entertaining at home can only be achieved by choosing the very best private dining in Dublin.
At Pearl Brasserie you can be assured that you will receive the very closest of attention in the most elegant of surroundings with the very finest cuisine to make any event go beautifully.
Pearl Brasserie can be booked exclusively for groups of up to 90 people and we have has several dining areas for smaller groups.