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.

About Us

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

Kirsten-Batt-Sebastien-Masi
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.

Called by the nation for 10 months I spent my time in the kitchen of Saint Augustin cooking for Politicians & Generals, it was here I was further introduced to Irish people and I decided to come to Ireland. It was only in 1994 that I arrived, with my 10 words of broken English, Mr Guillaume Lebrun of Patrick Guilbauds Restaurant in Dublin (two-star Michelin) gave me the job as Demi Chef de Parti.

 

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.

 

  • Review Pearl on TripAdvisor
  • Food & Wine Magazine

    Restaurant of the Year Dublin 2009

    Style Award 2009

    Best Service 2008

    Best Chef 2006

    Highly Commended Best Chef Dublin 2008 & 2009

  • Irish Restaurant Awards 2012

    Best Wine Experience

  • Bushmills Dining in Ireland Guide 2002

    Best Newcomer

  • Lucinda O'Sullivan's Ireland

  • Georgina Campbell's Ireland Guide

    Best of The Best Award

  • Georgina Campbell's Ireland

    Award of Consistent Excellence

  • Paolo Tullio's Taste of Ireland

  • Chef's Chef Award 2011

    Best French Restaurant in Dublin 2010

    Best Overall Restaurant in Dublin 2010

  • NHA 2010 Best Restaurant Fine Dining Overall Winner

  • Listed in the  100 Best Bridgestone Guide / McKenna's Guide since opening

  • Listed in the Michelin Guide since 2002

Reviews of Pearl Brasserie
  • it is recognised now widely that Pearl is one of the best restaurants in Dublin. Always good food, always good service, always a buzz. It is hard to believe that it is almost ten years in operation and Sebastien and Kirsten have done a major makeover on the restaurant turning it into a really stylish and comfortable location with a separate wine bar.
    Link

    Lucinda O'SullivanLucinda's Little Black Book of Ireland
  • This was a very fine meal in an elegant room. It was expertly served and it confirmed my belief that Sébastien Masi is a very fine chef. Link

    Paolo TullioTaste of Ireland
  • Chic, classy and fashionable – Pearl is a wonderful French brasserie where intelligent cooking, stellar service and gorgeous décor continue to impress. Everything in Pearl smacks of class, from the charming welcome to the attentive service; the house pesto served with bread to the innovative amuse bouches; the sparkling stemware to the crisp linen table cloths; the breadth of ingredients to the picture-perfect dishes.Link

    Georgina CampbellIreland Guide
  • Pearl Brasserie is the place for dinner. Beneath the swanky Merrion Hotel, this French (I know, it’s not Irish, but c’mon we had boxty for lunch) restaurant serves up delicious slates of food (that’s not a typo – my meal actually arrived on a piece of black slate). The chef here has an affinity for black truffles and foie gras which means that I have an affinity for EVERYTHING on the menu. This is one place that proves Dublin is a culinary city.

    A year of Travel
  • For mains we had scallops with coriander gnocci, and Pigeon two-ways. Interestingly we couldn’t agree on which ‘way’ we preferred the pigeon – one was a breast, the other pigeon meat made into a ball, with a coating, deep fried and a bone sticking out of it. The presentation of the ball was fabulous, but for me the breast really hit the spot. The pigeon was served with pan fried foie gras which was silky and rich, and mousseline potatoes with black truffle which were stunning – I actually couldn’t get enough of these and was left wanting more, more, more.

    Diary of a Dublin Food Girl
  • I know this sort of cooking and it takes a f***ing genius with a well oiled team to pull it off. Get it wrong and this sort of delicate dish would be a disaster but the group of chefs here pulled together all the pieces to perfection. Every mouthful was like a taste of heaven. Sheer food porn.

    Niall HarbisonLovin Dublin
  • Service was outstanding, very friendly and attentive throughout although some of this attention may have been down to how quiet it was but I’m not going to complain. The final bill of €81 was definitely expensive but everything I ordered was from the top end of the price range, you could eat lunch here for a lot less if you wanted to.

    WholeMeal
  • the simplicity of white walls is broken by a impressive collection of modern paintings and clearly designed exposed brick work . A fire fills the restaurant with a quintessentially Irish aroma of burning peat.The staff have found a charming balance between attentiveness and conviviality without being intrusive. Pearl Brasserie is set to bejewel Merrion Street a style that – a certain denizens of the area might say – in fact, eehh, udders would find hard to match.

    Ross Golden BannonSunday Business Post
  • Do not take a first date here. We have made that mistake more than once. If you start a relationship on Sebastien Masi’s cooking, there are few places to go for a second date that will not be a major comedown. This restaurant has always been popular with other chefs, so it was no great surprise when his peers voted “Seb” this years’ Chef’s Chef award winner.

    100 Best Restaurants 2011The Dubliner
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.

Address Menus Booking Form
Pearl Brasserie
20 Merrion Street, Upper
Dublin 2
Telephone: +353 1 6613572
Fax: +353 1 6613629
Email: info@pearl-brasserie.com
Menus For groups of  more than 10 diners, please download and complete our group booking form.
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