A NEW head chef at The Ivy restaurant at Dunboyne Castle has created a stunning winter menu for the season.
Executive head chef Jean Michel Chevet takes the helm at the award-winning restaurant, where he will lead the culinary team to create new heights of dining delight.
His must-have menu is defined by innovative dishes and ability to preserve the original flavours of fresh, local ingredients.
French-born and classically trained, Jean Michel’s food philosophy champions the use of the finest selection of seasonal, Irish produce to create quality cuisine.
Having developed his skills in Michelin Star restaurants across the globe, as well as with stints at Irish establishments, Ballyfin House and Lough Rynn Castle, Jean Michel brings with him more than 20 years of experience and an inspired menu.
Some of the new menu’s highlights include fresh crabmeat rolls, delicately served with avocado puree, grapefruit and apple; fillet of brill, served with asparagus risotto, brown shrimps in a red wine beurre blanc, along with a selection of mouth-watering desserts including a pistachio and strawberry mille feuille with pistachio sponge and strawberry sauce.
Speaking on his new position, Jean Michel said: “The Ivy has a superb reputation and I am excited to come on board in the role of executive head chef here.
“I hope not only to uphold the quality of The Ivy offering, but also to give it my own personal touch and take it to a new level that will really wow guests of the hotel and diners.” For further information on the restaurant, see www.dunboynecastlehotel.com.

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