Search Results for 'French cuisine'

Chicken liver and tarragon paté

I heard through the grapevine that Stefan Matz, the executive head chef from Ashford Castle, had taken charge of the kitchen at the g Hotel. Stefan was the person who created the excellent value/quality menu at Cullen’s restaurant in the grounds of Ashford Castle and I wondered if he would bring a similar offering to the g Hotel. He is also responsible for all the kitchens at Ashford Castle and has many serious awards to his credit including the Georgina Campbell chef of the year in 2007. Suffice it to say that the g is now a must visit for all food lovers and indeed for anyone who perhaps looked in those glittering windows and thought “I can’t afford to go in there”. The main covers are priced at €19 to €32 and that includes your vegetables. That, my friends, is very, very, competitive, and an example of what is on offer is black sole with crab meat in a velvet crab sauce for €25, and venison with redcurrant cream and crisp venison mousse for €22. Starters range from €6.50 to €15.50 and include inventive dishes to suit every palate.

Bacon and black pudding salad

Butterfly leg of organic lamb with new potatoes, cherry tomatoes, green beans, and basil

Colcannon cakes with poached eggs

Steak sandwiches with chilli butter

The chicken is probably the most intensively reared animal in modern agriculture. Chicken produces a highly versatile meat which up until the early 20th century was considered a luxury food.

There are few better ways to enjoy fresh seafood than a well made fish pie. A creamy wine sauce flavoured with leek and parsley mixed with whatever fish is available and best. Rich mashed potato finished with real butter and cream and topped with local Galway cheese baked till golden fish pie is really one of the great Irish foods.

Cream of tomato, celery, basil soup

Smoked salmon, potatoes and herb pancake