The Greenhouse Dublin

Words or pictures are not able to describe the talent of Chef Mickael Viljanen, his food needs to be experienced first-hand to truly understand his exiting way of cooking.

Cep Veloute

Foie Gras, frozen Apple and Walnuts

Cod, Cauliflower, Mussels, pickled Radishes, Hazelnut Beurre Noisette

Hey smoked Bavette of Beef ( Flank Steak) Celeriac textures, roast Shallots 

Frangipane, Egg custard, Caramel